I may be the only home cook in the world that didn’t understand salt and seasoning, but just in case, I wanted to explain what I learned and show the experiment I stumbled into that helped me taste the difference correct seasoning makes. Once I trained my palate I was able to start seasoning other foods with better proficiency as well. As a bonus, learn how to make “pomme puree” like a pro.
Equipment Used in This Video:
Potato Ricer:
Fine Mesh Strainer:
Drum Sieve, or Tamis:
Plastic Bench Scraper:
Salt Well:
Diamond Crystal Kosher Salt:
My Top 6 Cookbooks for Learning the Foundations to Becoming a Gourmet Home Cook:
Bouchon Cookbook:
The Food Lab:
Mastering the Art of French Cooking:
King Arthur All Purpose Baker’s Companion:
Gordon Ramsay’s Home Cooking:
The French Laundry Cookbook:
My Daily Chef’s Knife: