We have all heard about how the food at restaurants are made tasty and addictive by additions of sugar, salt and lots of fat. But even the slightest amount of additional salt at home can make food inedible or at least noticeably salty. How do restaurants manage to hide the saltiness/sweetness/oiliness in the food while making it addictive? Only thing I could think of is that they balance flavours out – make it more spicy or tangy. Though how they make so much extra oil taste ok is beyond me.
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One thing I’m not seeing…the salt you use at home is likely table salt. Most restaurants use sea salt or kosher salt. Iodized table salt is very strong.
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