When You Salt, Are You Doing the Wrist Wag?

April 26, 2017

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.

Experience the illicit thrill of using so much of something that we’ve all been taught to fear.
Samin Nosrat, on salt

In the video below, Samin shows us the light with three different salting motions and how to best use them all:

Photo by James Ransom

All April, Kitchen Confidence Camp takes us through the four essential elements of cooking, inspired by chef and author Samin Nosrat's cookbook Salt, Fat, Acid, Heat. Follow along here.

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Join The Sandwich Universe co-hosts (and longtime BFFs) Molly Baz and Declan Bond as they dive deep into beloved, iconic sandwiches.

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See what other Food52 readers are saying.

  • Whiteantlers
  • amanda russell
    amanda russell
  • Matt
  • Rhonda35
Writing and cooking in Brooklyn.


Whiteantlers April 27, 2017
I loved this video so much I watched it 3 times in a row. :)
amanda R. April 23, 2017
This is a great video. It's so helpful to see how much salt she uses!
Matt April 22, 2017
Pasta water is so chronically under salted. The last time I went to a friends place I made Kenji Lopez-Alt's 6 hour tomato sauce, and my friend barely put any salt in the pasta water. It was inedible.
Rhonda35 April 21, 2017
I was so sure there'd be a little #saltbae action in that video! No viral-internet trendiness from Samin when it comes to seasoning food - thank goodness!