Timing
Salt a chicken or a pot of beans this amount of time in advance
What is 1 day?
This salt is traditionally used in the Jewish process of removing blood from meat; it has no additives, and it's ideal for cooking
What is Kosher salt?
What is salt?
The movement of water across a semipermeable membrane (aka a cell wall)
What is osmosis?
This is the primary job of salt in food
What is amplifying flavor?
The timing for salting flaky fish, delicate shellfish, vegetables for roasting and grilling, and scrambled eggs
What is just before cooking?
This type of salt gained popularity in the 1920's and '30s to prevent goiters and is still commonly used as table salt in many places
What is iodized salt?
This spice often accompanies salt in the US and Western Europe, but it should be properly considered if it fits the food before using!
What is pepper/peppercorns?
The chemical name for salt
What is sodium chloride?
Samin Nosrat recommends you buy the best of this ingredient that you can afford, and to make sure it has been pressed in the last calendar year
What is extra-virgin olive oil?
Salt a whole pig for a luau or an entire lamp or goat for this amount of time in advance
What is 3 days?
This brand of kosher salt is less dense than its competitor, Morton Kosher, so it sticks to food better and dissolves more quickly
What is Diamond Crystal Kosher salt?
Samin Nosrat implores cooks to do this as they cook, not only at the end of cooking! Otherwise you won't know when the flavor reaches its maximum "pop"
What is taste?
The slow process of salt moving through cell walls until it achieves an even distribution throughout a food
What is diffusion?
Salting meat in this type of environment will extend the time salt needs to do its work
What is cold?
A process where you salt meat for an extended period of time (weeks or months)
What is curing?
This type of salt is mined by flooding salt deposits with water and then rapidly evaporating that water from the resulting brine
What is rock salt?
Making a caesar salad dressing is a perfect opportunity to practice this skill, where salt is worked into a final product through multiple ingredients
What is layering salt?
Salt disrupts the structure of this and prevents it from densely coagulating when heated; that's why salted meat is moister and easier to avoid overcooking
What is protein?
Salt draws this out of nearly any ingredient it touches, which is why many people believe salting will dry and toughen food.
What is water?
Salt corned beef and salted cod for this amount of time in advance
What is 3 weeks?
What is sel gris?
A spice's flavor is contained within this, which are released upon grinding and heating. This is why spices always taste better when ground just before use!
What are aromatic oils or volatile compounds?
The process of a protein coil unraveling (it happens when an unseasoned protein is heated, giving you drier and tougher meat)
What is denaturing?
Samin Nosrat first realized she wanted to do something professionally with food after eating at this fancy restaurant in San Francisco
What is Chez Panisse?