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.
In: 0
I’m guessing you’re using iodized (table) salt at home.
The iodine in table salt is what makes salt taste what most people refer to as “salty”.
Kosher salt does not have added iodine, so adding it to food won’t make it taste “salty”. It _will_ enhance the flavor.
Latest Answers