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Saw a line cook in Seattle just toss a handful of salt over his shoulder
I was working a pop-up dinner last month and watched this guy season a whole sheet tray of potatoes without ever tasting them. He said his chef told him 'if you can see the salt, it's enough' for root veg. Does that actually work for anyone else, or is it a fast way to ruin a batch?
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hugomurray5mo ago
if you can see the salt" seemed crazy until I tried it on carrots.
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daniel_wood5mo ago
It sounds wild but it totally works. I do it on sliced cucumbers before they go in a salad now. You just coat them until they look frosted, wait ten minutes, then rinse. It pulls out so much water and makes them way more crisp. Works on eggplant slices too before you roast them.
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eva_adams685mo ago
Oh yeah, salting ahead of time is a total game changer. I started doing that with zucchini before making fritters because they'd always get soggy. Letting it sit for like twenty minutes and then squeezing the water out makes such a huge difference, the texture is way better. It's one of those little tricks that feels extra but actually works so well.
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