It hits with a higher velocity allowing it to penetrate the target food. Fancy restaurants will use a step ladder and pop out a couple ceiling tiles to get that extra height. They say after 12 ft you can’t taste it but they just have uncultured palates
The real reason chefs use coarse kosher salt is because its sharp edges let it penetrate deep into the food using this method, like a rain of tiny shuriken.
But you don’t have to look like a complete prat when doing so. That’s a choice.
Also, just dumping salt from high up give you a slightly larger dusting in one spot. If you’re trying to spread it evenly, you only need to go like 3-4 inches up and move your hand around as you sprinkle. lol.
There is possibly one clown who copied BS elbow-salt non-ironically.
Salt is better sprinkled from higher up though, it’s more even.
It hits with a higher velocity allowing it to penetrate the target food. Fancy restaurants will use a step ladder and pop out a couple ceiling tiles to get that extra height. They say after 12 ft you can’t taste it but they just have uncultured palates
The real reason chefs use coarse kosher salt is because its sharp edges let it penetrate deep into the food using this method, like a rain of tiny shuriken.
But you don’t have to look like a complete prat when doing so. That’s a choice.
Also, just dumping salt from high up give you a slightly larger dusting in one spot. If you’re trying to spread it evenly, you only need to go like 3-4 inches up and move your hand around as you sprinkle. lol.
No, you don’t have to do that, but a sprinkle from a foot or so up is better when cooking.