Thomas Keller on How to Salt, Season Food

Thursday, 28 April 2011 | by Pat's Picks

If you love to cook, you’ll want to check out the series of monthly Master Class columns the LA Times kicks off in its food section today. The paper asked four famous chefs to write articles detailing some of the tricks they’ve learned from their years in the kitchen. Thomas Keller is up first, with tips on how to salt and season your food. In addition to walking readers through the difference between a dry and a wet brine, Keller demystifies the “season with salt and pepper” endnote that appears in virtually every recipe. Nancy Silverton, Tom Colicchio and Sang Yoon will offer their own advice in coming months.