Salt Usage Quotes

At some point during every cooking class I teach, I do my signature move: dramatically add handful upon handful of salt to a large pot of boiling water, then taste it and add even more.

When it comes to salt, what was really staggering to me is that the industry itself is totally hooked on salt. It is this miracle ingredient that solves all of their problems. There is the flavor burst to the salt itself, but it also serves as a preservative, so foods can stay on the shelves for months.

Growing up, I thought salt belonged in a shaker at the table and nowhere else.

There's a lot about the early history of salt that isn't known, including who first used it and when or how it was discovered that it preserved food. We were sort of handed, in history, this world where everyone knew about salt. And it's not clear exactly how that developed.

There are only three questions that matter in the kitchen if you're cooking and not baking. The first is how good are your ingredients; the second is how much salt to add; and the third is how long to cook whatever it is you're cooking - the question of doneness.

Salt's relationship to flavor is multidimensional: It has its own particular taste, and it both balances and enhances the flavor of other ingredients.

I think the basic thing that home cooks can learn how to do is just season properly... If the home cook realized how little salt they use compared to what's needed, it would make their food taste better.

I pride myself in figuring out how to elevate a dish with a little preserved lemon or, then, a sprinkle of Maldon salt.

Salt is one of the flavors that makes food taste good - salt, sugar and fat. So it's a natural thing for all chefs and cooks to add salt, because it enhances the flavor of the food. If you go out to eat, I guarantee you're going to be eating a lot of salted foods that you are going to have no idea.

Adding salt to desserts helps to balance and pronounce flavors. Almost all of my desserts have salt in them. They don't taste salty per se, but if I gave you two of the same item - one with salt and one without - side by side, you would realize something was missing.

The British cook, for her iniquities, is a foolish woman who should be turned into a pillar of salt which she never knows how to use.

One thing I like about Argentina, they only cook with salt; that's it.

The usage of proper salt is really just a small piece of education. However, I want people to really get the proper nutrition from food for them and their family.

Salt has a greater impact on flavor than any other ingredient. Learn to use it well, and food will taste good.

THE ROMANS SALTED their greens, believing this to counteract the natural bitterness, which is the origin of the word salad, salted.

Each year, food companies use an amount of salt that is every bit as staggering as it sounds: 5 billion pounds.