There shalt be no Jewish salt on this steak. Amen.
That’s fair to. It’s just the primary salt I’ve been working with professionally for over 30 years, so, my fingers literally know it. I can salt large - batch items like 4 or 5 gallons of a thing by eye and handful. Simply due to familiarity.
Taste it off, and adjust. Usually by a matter of a couple/few tablespoons.
Super easy to work with salting individual cuts of protein or sautéed dishes.
But late in my career I am finding the taste of sea salt is more delicious in certain things. Seasoning a protein could be potentially included in that list, but seemingly anything ‘tomato’ most definitely is. Don’t know why… could be the COVID’s? Just kidding.
