Salt

Although salt was, and in some cases still is, used as a preservative, it is mainly used as a taste enhancer. I tend to use it sparingly, and you may wish to increase the quantities I specify. You will note that in most recipes, especially where a sauce is used, you will be instructed to taste and adjust the seasoning, if necessary. A French chef will usually taste a dish just before serving it, and if he does not detect any salt, he will add a little. The constant use of salt numbs our taste buds, and over a period of years you may find yourself increasing the amount of salt used. I have often eaten in restaurants where I found the food too salty. More often than not, the chef had been cooking for many years.