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On page 44 of chef Samin Nosrat's cookbook Salt, Fat, Acid, Heat, there’s a section called “How to Salt.” I read that title and the hubris kicked in, plus the funny itching feeling of wanted to sort of skip over this part and go onto the next, presumably more exciting and life-changing section. This is the wrong move, and it’s exactly what I love so much about this book: You might think you have salting—salting, for heaven’s sake—down pat, but there is always something left to learn, even when it comes to salt.
In the video below, Samin shows us the light with three different salting motions and how to best use them all: