salt trick_4

Namak – Swad Anusaar

How many times have you heard the chef  saying the list of ingredients for an exotic recipe with accurate amount, but suggests to add salt to taste.

Namak daale swad anusaar. 😀

Isn’t it funny & intriguing that why we haven’t been able to standardize the amount of salt to be added.And in case you have already added extra salt, here’s the solution to that.

Yes ..yes.some people like more salty food and some less.But that’s true with chilli as well na. Atleast, we should be able to define the way for those who are happy with just the right amount of salt !

I discussed this with some of my friends to understand if they even face this issue while cooking. I was amazed to find out that almost every was struggling with it. Although, some used a standard spoon to rescue themselves, while some asked their moms. Moms, because of their sheer experience, have ‘weighted’ hands to add the right amount of everything, leave alone salt.

For newbies, it’s still a struggling activity.I even searched internet but couldn’t find anything worth.pic3_edit

Is it a trade secret ?

Well, No.

Here’s the solution that I have been using for quite sometime now.

Sprinkle the salt over the surface of the round cooking vessel, in the middle of cooking, starting with the outer most circumference and gradually decreasing the radius until you reach the center of the vessel (similar to making a spiral).

(Read that again)


pic 1

Reference Image

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Increasing Radius









This covers the entire dish(and food) & takes care of the varying amount as you cook a different amount of food  in future because the circumference (when viewed from the top) decreases/increases  as per the quantity of food being cooked correspondingly, making you add the right quantity of salt every time.

pic sprial

The spiral Pattern

A final trick, and this will feel posery at first, practice salting food at a height of about 10 or 12 inches above it. The distance gives a better sense of just how much salt you’re trickling, and the granules will spread more evenly over the food’s surface.It gives the cook a certain sense of confidence, too. Chances are you won’t overdo it when salting in this fashion. But, I suppose that’s debatable.

Just keep in mind that certain food have inherent salt flavor in them like Cheese, so you need to be a bit more careful while dealing with them.You may try with spiral pattern with larger pitch i.e. distance between subsequent circular paths.

Hope this helps you decipher the ‘Art of Adding Salt’. Ohh, this could have been a better title !!