— Deborah Goodman

I barely use salt at all. Um, only when it's absolutely necessary. Now, what I do for this, Deborah, is I actually, um, try to use fresh herbs as much as possible, um, because as much as I do love using dried herbs, um, you know, fresh herbs just add that much more flavor right away. So the freshest, most local ingredients you can find are gonna give you more flavor. Um, and that's really what chefs are adding salt to dishes for, is to add more flavor. So the, the more local and the more, uh, fresh you can find your ingredients, you're gonna get that flavor just naturally outta the food. So I will typically source using farmer's markets or different things like that, um, or just getting fresher from your local grocer. Um, much, much better way to be able to get a lot of big flavor out of things. So, um, if you're using a little bit of fresh herb in each of the dishes that you're doing, you're gonna get a lot more of that pop of flavor to be able to come out, um, and by far use way less salt just because of that at the same time. So that's usually my trick to be able to get the most, uh, flavor out of foods. And replacing salt is just by using the freshest, um, ingredients, uh, that I can and getting them as local, just because the closer you are to the source of the food is being picked, um, the less it has time to start decomposing on the, the drive there, right? So, um, it loses its flavor after it's being picked so that as soon as you can get it, um, you know, right when it's picked, uh, the better hope that helps Deborah.