Sea Salt

My one hard-and-fast rule for seasoning with salt is that you do it during cooking. I am not a fan of seasoning once the food is on the table. For one thing, the flavors have no time to develop and become part of the dish, so all you taste is salt.

Salting once you’re done cooking is off the table, pun absolutely intended. Salt that is not cooked into the food has a harsh flavor and can rapidly affect your blood chemistry as it hasn’t become one with the dish. Just don’t do it. If a dish you’ve made needs flavor, then it’s a teaching moment, as we say. You’ll learn to season better next time around, as you become more seasoned as a cook. (See what I did there?)