How to Season Dishes Like a Chef: Daniel Boulud Revealed a Simple Rule for Perfect Salting
Renowned chef Daniel Boulud has been shaping New York's gastronomic scene for over three decades, and his reputation rests not only on top-tier restaurants but also on his willingness to share knowledge. He recently shared a simple tip that can change how you season dishes at home—without complicated measurements or scales.
TL;DR
- Chef Daniel Boulud demonstrates a finger-based salting technique for professional seasoning at home.
- The method uses two, three, or four fingers, or a pinch, to estimate salt quantity based on ingredient size.
- Boulud prefers 'sel de mer' (sea salt) for its consistency but advises caution and gradual seasoning.
- He suggests tasting cooking water for pasta or grains and seasoning soups incrementally.
- Spoons can lead to inaccurate measurements, while a salt mill offers better control.
- The chef's advice went viral on Instagram through a collaboration with @atfrenchies.