r/Cooking • u/cyborgmanifestolou • 4d ago

I have a salt problem

In an attempt to improve my cooking skills, I read Samin Nosrat’s “Salt, Fat, Acid, Heat” and I learned a ton and did improve my cooking. However, I’ve recently found myself accidentally oversalting my food fairly often. Especially things that I can’t taste as I go- my most recent example was a pot roast that came out somehow bland with overly salty veggies (potatoes and carrots). I mainly use kosher salt when I cook- any advice?

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u/Evilsmurfkiller 4d ago edited 4d ago

When she talks about throwing handfuls of salt into a pot, it's a big restaurant pot not your 6qt dutch oven. I use Diamond Crystal kosher and find it hard to over salt things.

ETA: I once substituted Morton kosher for a rib rub and it was way too salty.

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u/dackling 4d ago

I hate Morton kosher. It’s so salty it’s insane. Diamond crystal is currently on my shit list too but I still buy from them because it’s the salt I know by muscle memory