Thomas Keller (The French Laundry, Per Se, Bouchon)Thomas Keller (The French Laundry, Per Se, Bouchon)
For me seasoning or enhancing flavor is all about salt, because salt really is what enhances flavor. So when we talk about salt and we talk about the enhancement of flavor, we talk about a couple things. Number one, you know, seasoning a piece of protein before hand. And I know there's a lot of controversy about that but I really love it because in a way it pulls out some of that moisture almost So you know, it almost does a mini brining, and intensifies the flavor, because it pulls out some of the water. And I like that, because I like the intensity of flavor.