Season by tasting and balancing salt and acid
Taste your food and adjust seasoning—especially saltiness and acidity—until the flavours “hit the notes.”
He points out a dish is missing salt and acid, calls the process “seasoning,” and encourages tasting to train your palate. He later suggests adding more lime to cut through sweetness and adjusting soy sauce for salt.
The short version
- Seasoning is about tasting and adjusting.
- Salt and acid are key levers; acid can ‘cut through’ sweetness.
How to do it
- 1
Taste the dish before serving.
You’re training your palate to recognize what’s missing.
Watch this step - 2
If it tastes flat, add saltiness (e.g., soy sauce) and/or acidity (e.g., lime) in small adjustments.
Acid can cut through sweetness.
Watch this step - 3
Mix thoroughly and taste again; repeat until balanced.
Always mix before re-tasting so seasoning is evenly distributed.
Watch this step
What goes wrong
Adjusting seasoning without tasting
Taste first, then make small changes and re-taste.
Why it works
Tasting provides feedback so you can balance key flavour drivers (salt and acid) rather than guessing.
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