Today’s tip deals with something most of us do every day: seasoning with salt. The tip comes from THE NIBBLE’s test kitchen chef.
Tip Part 1: Season meat with salt by sprinkling it from a height of roughly 6 to 8 inches.
This ensures an even layer of salt, with no bland spots. Salt the meat right before or after you remove it from the heat. Otherwise, salt leaches moisture (juiciness) from the meat.
Sprinkling at the end also preserves the delicate flavor of kosher salt or sea salt, which would dissipate in the cooking process.
Rather than sprinkling from a salt shaker, take pinches of salt from a salt server (shown in the photo), or use a small, Tupperware-type container (or repurpose a plastic container from prepared food).
Tip Part 2: Use kosher salt or coarse sea salt instead of table salt. These salts are no different nutritionally from table salt,* but chefs prefer them for their texture. The larger, irregular grains add a bit of crunch and hint of briny flavor.