The Salt Cure

Making good food is mostly about salt.

Great chefs have an inborn intelligence for this, and in each seemingly careless sprinkle or pour is a measure of their animal instinct. Mortals like you and me have to be more careful with our seasoning. Because salt is pure taste–it’s the only thing that can make food taste more like itself–and it’s the foundation on which everything good and holy and savory is built.

Take the salt cure. Curing meat and fish is a timeless thing, born once of necessity and sustained now by the unassailable logic of pleasure. I can think of nothing I’d rather eat than a fatty, paper-thin slice of prosciutto or lox with a hunk of good bread. Better than sex? Maybe. Sometimes. It’s enough to make my day, anyway. This food is magic. Maybe it’s the raw, luxurious texture, maybe the seductive chemistry of salt and fat, that can explain my gut-deep hunger for it. Maybe explaining a hunger is beside the point.   Continue reading