The Brian Lehrer Show Chefs Love Salt
Jul 23, 2025
Adam Platt, features writer and former restaurant critic at New York Magazine, dives into the fascinating world of salt in cooking. He reveals how restaurants use salt to elevate flavors, often in surprising ways. The conversation also tackles health implications, emphasizing the growing sodium levels in dining. Platt shares anecdotes illustrating whether the heavy use of salt enhances culinary excellence or compensates for lackluster cooking. Tune in for a flavorful discussion that might change the way you think about your next meal!
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Signature Salted Roast Chicken
- Chef Harold Moore created a signature roast chicken dish by injecting it with butter, croutons, and herbs to sell surplus birds.
- The restaurant version is much saltier and richer than the home-cooked version, with foie gras and salty drippings added.
Health Risks of Excess Salt
- Excessive salt in restaurant meals poses real health risks like high blood pressure and inflammation.
- Salt is essential to life, but consuming too much, especially in restaurants, can harm health over time.
Salt Amplifies Flavor in Noisy Settings
- Restaurants increase salt to grab diners' attention quickly amid noisy, distracted environments.
- The first bite must "pop" to capture attention before guests start talking or drifting away.