ニューヨーク・タイムズのインスタグラム(nytimes) - 4月26日 10時29分

James Beard, one of America's leading authorities on food and drink, once asked, “Where would we be without salt?” The answer: Adrift in a sea of blandness. #Salt has a greater impact on flavor than any other ingredient. Learn to use it well, and food will taste good. Salt has a multidimensional relationship with flavor: It has its own taste, and it both balances and enhances the flavors of other ingredients. Imagine taking a bite of a rich espresso brownie sprinkled with flaky sea salt. The salt minimizes the espresso’s bitterness, intensifies the flavor of the chocolate and offers a savory contrast to the sugar’s sweetness. Does this mean you should simply use more salt? No. It means you should use it better. A smaller amount applied while cooking, for instance, will often do more to improve flavor than a larger amount added at the table. And unless you’ve been told by your doctor to limit salt consumption, you can relax about your sodium intake from home-cooked food. To learn more about the nuances of salting, and to see more photos by @jessica___marx, visit the link in our profile.

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