Salt is a preservative. It really holds flavor. For example, if you chop up some fresh herbs, or even just garlic, the salt will extract the moisture and preserve the flavor.
More Quotes from Sally Schneider:
There are so many things that come into writing a recipe, and it's really important if you're writing for home cooks to be cooking like you are at home.Sally Schneider
A lot of people who want to cook with less fat are surprised by that. You can cook vegetables in a little water in a covered pan and then throw the fat into the residual liquid to coat them.
Sally Schneider
But all that being said about modulation, if you're serving people delicious food, they won't complain.
Sally Schneider
When I was a stylist, when we would photograph restaurants I was often hired to clean up the chef's stuff if they hadn't already done it.
Sally Schneider
That being said, I often write into recipes techniques I learned in the restaurant kitchen. There are ways of organizing your prep and so on that are immensely useful. Those are woven into all the recipes I do.
Sally Schneider
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