Rachael Ray’s Easy Trick to Maximize the Flavor of Every Dish

When Rachael Ray talks about a “layer”, she’s basically talking about a step, and every dish you create has a step-by-step process. It is important to know at what stage to add salt, but first it is good to recognize, because Soupspoon.com highlights, ingredients that already contain a lot of salt. Sea salt, kosher salt, and iodized salt are usually what you think of, but ingredients like Worcestershire, bacon, capers, anchovies, soy sauce, fish sauce, miso, and some cheeses can replace salt in dishes based on their different sodium levels. When adding any of these ingredients to your dish, be sure to taste before adjusting.

While you want to follow Ray’s advice and season your dish as you go, you don’t want to sprinkle salt on your iceberg lettuce. Take a burger for example: the first step is to season the meat and divide it into patties. You probably won’t be seasoning toppings like pickles, lettuce, mayonnaise, or tomatoes, but you CAN add extra flavor by buttering and salting the buns for toasting before serving. Other dishes like pastas, soups, and stews use multiple stages with different techniques that make it more natural to add seasonings to them as you go, like salted water for pasta or vegetables – that’s a diaper. Or roast tomatoes before tossing them in the blender for a sauce. You’ll want to coat them in olive oil and season with salt and pepper before putting them in the oven. It’s also a diaper!