From Post-Gazette.com…
Serious cooks may quibble about the best way to sear a steak or bake a cake. But on one point, there is virtually unanimous agreement: To make food taste good, you’ve got to have salt.
Without salt, we would be “adrift in a sea of blandness,” wrote Samin Nosrat in her seminal tome, “Salt, Fat, Acid, Heat,” noting that “salt has a greater impact on flavor than any other ingredient.”
Salt “coaxes out flavors in a pan and awakens the taste of just about anything it touches,” said Steven Satterfield, the James Beard award-winning chef of the farm-to-table restaurant Miller Union in Atlanta. Aside from amplifying the natural flavors of foods, he said, salt can suppress bitter compounds such as the spice from a raw radish and expose the vegetable’s hidden sweetness.
