How to Properly Salt & Lime a Corona

1. Use the Right Salt:

- Opt for fine salt or table salt for even distribution and quick dissolving.

- Sea salt or kosher salt can be used for finishing dishes as they provide a coarser texture and can be sprinkled on top.

2. When to Salt:

- Salt meat and fish before cooking. This allows the salt to penetrate and season the food more effectively.

- For vegetables, add salt during cooking or just before serving to prevent them from becoming overly soft or watery.

- For pasta, add salt to the boiling water.

3. Amount of Salt:

- A general rule is to start with 1/2 teaspoon of salt per pound of food.

- Adjust the amount according to your personal taste and the dish you're preparing.

- Salty ingredients like cheese, cured meats, and soy sauce should influence your salt usage.

4. Technique:

- Sprinkle salt evenly over the surface of the food, ensuring all parts are covered.

- When salting meat, rub it into the surface of the meat to help it penetrate.

- For pasta, add the salt to the boiling water before adding the pasta.

5. Taste and Adjust:

- Always taste the food before serving and adjust the seasoning as needed. Remember, it's easier to add more salt than to remove it.

6. Finish with Salt:

- Use salt as a finishing touch to enhance flavors and add depth to your dish.

- Sprinkle a small amount of salt over the finished dish just before serving.

Remember, salting is an art that requires practice and personal preference. Experiment with different amounts and techniques until you find the perfect balance of flavors that suit your palate.