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  • Rochelle Van Der Merwe

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

Updated: Feb 24

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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