The author of Salt, Fat, Acid, Heat shares her top tips for cooking with salt
Triple threat Samin Nosrat dishes out her top kitchen tips. The writer, teacher, and chef talks about an easy mistake cooks often make: using salt too late in the cooking process. Nosrat advises that cooks use salt the earlier the better, especially when cooking meat. Doing so seasons the food throughout instead of just on the surface. She recommends home cooks taste for these essential elements throughout food preparation: salt, fat, and acid. “The most important thing for any cook, whether you’re experienced or new, is to learn how to taste,” says Nosrat. The best chefs ensure the right balance of all three elements.