> [!summary] Progressive Summary # Structured Notes ## Salt All salt crystals are formed from evaporating water from saltwater brine. When the evaporation is rapid and in a closed container, the crystals are smal, dense cubes. When done slowly through solar methods at the surface of an open container, the salt will form light, hollow flakes. No need to use iodized salt. It gives food a metallic taste. Morton began iodizing its salt in 1924 because iodine deficiency was a public health problem. Seafood and dairy can provide all the iodine we need. Table salt often contains anticaking agents or dextrose to stabilize the iodine. Kosher or sea salt are pure salt, containing no extra additives. Diamond Crystal: - crystallized in an open container of brine - dissolves twice as quickly as denser salt - the more quickly salt dissolves, the less likely we are to oversalt our food, as we will taste the salt more quickly - because of its larger surface area, it will stick to food better Salt unlocks aromas in food. It also cuts down on bitterness. Wtihout salt, unpleasant tastes are more perceptible, and pleasant tastes less so. Salt is distributed through food by osmosis and diffusion, which is nature's way of finding balance. **Osmosis** is the process in which water moves across a cell wall from a less salty to a more salty environment. **Diffusion** is the slower process of salt moving from a saltier environment to a less salty environment. Seasoning in advance will give salt plenty of time to diffuse through the meat, seasoning it from within. A small amount of salt applied in advance will make a bigger difference than a large amount applied just before serving. *Time, not amount, is the crucial variable.* When meat is salted, it will retain water more easily through cooking. This makes it more tender, and gives a wider margin of error for overcooking. Salt diffuses faster in warm temperature, so if time is limited, leave seasoned meat outside the fridge (no longer than 2 hours). For seafood, don't salt more than 15 minutes in advance. The proteins are too delicate. For inch-thick fish steaks, season 30 minutes in advance. Salt only dissolves in water, not fat. Lean meats will absorb salt more than fatty meats. **Eggs** absorb salt easily. This makes them cook faster, and helps them retain their moisture. Add salt to scrambles, omelettes, custards and frittatas *before* cooking. Use lightly salted water for poaching. Add salt to fried eggs and eggs in the shell just before serving. Season **vegetables** about 15 minutes before cooking. This softens the pectins. Use generously-salted water for blanching. Add salt along with vegetables when sautéing. Mushrooms are 80 percent water. Add salt just as they've begun to brown in the pan. # Rough Notes # Quotes