Seasoning Tips
Chefs know the importance of seasoning your food—including how, where, and when to do it.
Best Practices for Seasoning
Season with Kosher
The large grains of kosher salt distribute more evenly than fine table salt, making kosher salt the best choice for seasonings proteins before cooking.
Season from Up High
Seasoning your steak like a chef isn’t just for show. If you’ve ever watched a chef season a steak, you may have noticed that they do it from a distance. The greater height allows the salt to fall and distribute more evenly across the steak. The more evenly distributed your seasoning is, the better your food will taste.
Salt Early for Thorough Seasoning
Chefs season food with salt early in the cooking process, not just at the end. Adding salt at the beginning of cooking gives it time to migrate into the food, seasoning it throughout. Adding salt only at the end provides a more concentrated, superficial coating that immediately hits your tongue but doesn’t penetrate the food.
Finish with Acid
Many soups, stews, and sauces benefit from a last-minute drop of lemon juice or vinegar. As little as 1/8 teaspoon will brighten other flavors in the dish.
