Don’t trust a recipe blindly! Familiarize yourself with whatever salt you use by learning to salt, or season, to taste. That means salt food until it tastes good to you. Taste your food often, and think about what you tasted. Does it taste delicious? If not, adjust the salt.
Cody Reiss is the cooking editor for Los Angeles Times Food, making videos focused on fundamental cooking techniques, philosophies and principles. Previously, he has worked as a cook in the Chez Panisse Café, as a private chef and a travel and food writer. Reiss has eaten his way through 46 states and over 30 countries, and is on a constant search for the best bean and cheese burrito in town.
