In my review of Michael Pollan's book, Cooked, I noted what a professional chef told him about using salt.
"Use at least three times as much salt as you think you should," she advised. (A second authority I consulted employed the same formulation, but upped the factor to five.) Like many chefs, Samin believes that knowing how to salt food properly is the very essence of cooking, and that amateurs like me approach the saltbox far too timorously. ...
Samin prefaced her defense of the practice by pointing out that the salt we add to our food represents a tiny fraction of the salt people get from their diet. Most of the salt we eat comes from processed foods, which account for 80 percent of the typical American's daily intake of sodium. "So, if you don't eat a lot of processed foods, you don't need to worry about it. Which means: Don't ever be afraid of salt!"
Clearly, chef Gordon Ramsay agrees. Spend three minutes watching this video of him demonstrating how to make the "perfect burger" at home, and you'll see him seasoning the creation—adding salt and pepper in generous quantities—seven separate times:
- burger side 1
- onions
- burger side 2
- burger again
- cheese 1
- cheese 2
- lettuce
After assembling the burger he finishes it with one more healthy dose of pepper.
If you're wondering why it is that hamburgers from your favorite restaurant taste so good, take note, and see if using a freer hand with seasoning makes a difference to your home cooking.
What I still don't understand, however, is how one eats such a creation. It looks fantastic, but who has a mouth that can get around such a thing? We're not snakes! That's my problem with restaurant burgers, which taste so good but which I can't manage to eat without requiring a fork to clean up everything that oozes out the sides, followed by a large stack of paper napkins and/or a trip to the restroom to wash my hands. Any suggestions?
