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The salt falls like rain onto the food, which is thus, in theory, salted evenly.
In practice, this isn’t always the case, because there’s one important factor: the height of your fingers relative to the food.|/images/blog/hauteur-salage-0.webp|"salting from above"
The Action
We’ve all done it before: you take a pinch of salt between two or three fingers and sprinkle it over your food.The salt falls like rain onto the food, which is thus, in theory, salted evenly.
In practice, this isn’t always the case, because there’s one important factor: the height of your fingers relative to the food.|/images/blog/hauteur-salage-0.webp|"salting from above"
The risk of salting “low”
If you salt from too low a position—with your fingers right above the food—you’ll create “piles” of salt.A single bite may then taste overly salty, while the rest of the dish lacks depth.
Why salt from above?
When you hold your hand about 20 to 30 cm above the food, the salt crystals have time to disperse before falling.The result: a more even coating, without salty clumps or bland spots. This is exactly the technique many chefs use to season meat, fish, vegetables, or dishes that need a final touch.
When precision is required
Sometimes, for small items—scallops, small pieces of meat, etc.—it may be necessary to salt very precisely and only the food itself. In this case, of course, bring your hand closer and salt gently, in small amounts, directly onto each piece.In summary: Salt from above to distribute evenly, and from below to target precisely. It’s a simple distinction, but it often makes the difference between a properly seasoned dish and a truly balanced one.
