There are certain things that are obvious to seasoned cooks when reading a recipe. If you are a beginner to cooking, however, things that seem so self-apparent to the experienced can be confusing. One of the most confusing things about cooking, especially if you prefer precise instructions, is when exact amounts of ingredients are not given. For example, we encounter the need for lukewarm water often in baking recipes. And, this often occurs with salt and pepper, winch is why I’ve explained the meaning of a pinch of salt. An even more vague instruction about salt is to “salt to taste.” This is related to some of the things I explained in the difference between seasonings and flavorings. Salt is usually a seasoning; rarely a flavoring. So, when we are told to salt to taste, or just to season to taste, this doesn’t mean we are supposed to add salt until the food taste salty!
Salt to Taste Meaning
When a recipe says you should “salt to taste,” usually toward the end of cooking, it means that you should add a little salt and taste the dish. If it tastes perfect to you, then you don’t need to add more salt. If it tastes a bit bland, you can add a bit more salt. Salt is used to bring out the flavor in foods and while you will certainly taste the “saltiness” of a dish, this doesn’t mean the dish should taste salty.
In other words, salt should not be a pronounced or predominate flavor in a dish. That is a bad thing unless salt is being used as a flavoring as it is in salted caramel or salted pretzels. These are both meant to taste salty. Otherwise, salt should be a discernible taste but the salt should mostly be helping to balance and bring out the other flavors of the dish. Salt is able to do this as it enhances our perception of sour, sweet, and savory taste while somewhat suppressing bitter tastes.
Salt helps the taste buds be more sensitive to taste molecules while also increasing saliva production. Increased saliva helps better break down food components, further enhancing our ability to detect taste-related compounds in food. Salt also helps make volatile compounds in food more volatile, leading to improved aroma and therefore improved flavor. The term volatile refers to compounds that evaporate easily and thus contribute the most to a food’s aroma and flavor.
Read for free: Chapter Two of Salt In the Earth, The Role of Salt on Food and Human Health
