General Discussion

The art and science of salting food?

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The art and science of salting food?

Junie D | May 11, 2005 03:13 PM

I ate at Bouchon in Yountville last night, had the roast leg of lamb over polenta with tiny onions and leeks. It was a beautiful dish, but it was unbelievably salty.

Now, let me say I use plenty of salt (sometimes too much according to my husband) and totally believe in layering salt into a dish to bring up flavor, to pull water out of sautéing vegetables, and so on.

But the whole dish at Bouchon was so salty that the sea salt sprinkled over the lamb became a texture element only. I mean, the salt itself didn’t taste any more salty than the lamb or the sauce or the polenta. I think that’s wrong. In this case, salt was totally overpowering the other flavors. I want to taste lamb and corn and vegetables! I would love to hear others’ thoughts on salt in food in cooking and in restaurants.

By the way, I actually thought the vanilla pot de crème could have benefited from a pinch of salt!

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