Salt: Measure It by Weight, and Add It Early Enough to Travel

A teaspoon of fine salt weighs roughly twice what a teaspoon of flaky salt weighs. So a recipe measuring salt in spoons is not a recipe — it is a suggestion that comes out right only if you happen to own the same salt the writer did. Weighing it fixes that completely, and it lets you express salt the way it actually works: as a PERCENTAGE of what you are salting. 1% salt on meat is 1% whatever the meat weighs, whatever salt you own, in any kitchen in the world. The second half is time. Salt on the surface of a piece of meat has to dissolve, draw out moisture, and be reabsorbed as brine before it reaches the middle — and that takes hours, not minutes. Salt added at the last second seasons only the outside.