I'm Not Saying You're Doing it Wrong, But...: Seasoning

Have you ever wondered why chefs season from where they do? This video explains it all!

As for the type of salt they use, there are two firm camps: Diamond Crystal and Morton's, but both are Kosher salt. Iodized salt gives a funky aftertaste that is just not pleasant. I personally belong to the Diamond Crystal camp (I'm in good company with Gordon Ramsay and Thomas Keller). This salt has a finer crystal so it dissolves as fast as iodized so your food won't be oversalted. It also has no anti-caking agents, so it is the cleanest tasting salt out there. It is hard to come by if you are not a professional, but luckily Amazon is to the rescue! Don't be intimidated by the big box. Salt never goes bad...

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