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When we cooks encounter the phrase, “season to taste” the natural inclination is to reach for salt. However, some diets discourage salt and, when handled poorly, salt can be overwhelming. If you can taste the salt you’ve seasoned too heavily. I don’t want to give the impression that I’m anti-salt. Far from it. A well-timed sprinkling of the stuff can be the key to deep flavor. After all, James Beard called salt the “sovereign of seasonings.” When used judiciously salt disappears into the overall flavor of a dish.
Especially during the cooking process. I have no problem with salt as seasoning.
I do have a problem with diners who reach for the saltshaker as soon as they sit down however. First of all too much sodium is not…
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