Kimbal Musk

So if you are used to working with a certain kind of salt and then you just are forced, for some reason, ran out of salt to use some other salt, you actually don't know how to use it. You really want to have the same salt all the time. They have a page on salt in the book, which is fascinating. Salt is... You got to get to know your salt. You got to love your salt.

And you got to use it over and over and over again. And it will teach you how to use that salt. Your own palate will tell you how salty you like things. But if you change it up and you mix up a whole bunch of salt, you've now multiplied your learning path So for me, my favorite salt is kosher salt. And I like to use that all the time.

And you got to use it over and over and over again. And it will teach you how to use that salt. Your own palate will tell you how salty you like things. But if you change it up and you mix up a whole bunch of salt, you've now multiplied your learning path So for me, my favorite salt is kosher salt. And I like to use that all the time.

And you got to use it over and over and over again. And it will teach you how to use that salt. Your own palate will tell you how salty you like things. But if you change it up and you mix up a whole bunch of salt, you've now multiplied your learning path So for me, my favorite salt is kosher salt. And I like to use that all the time.

And if I ever change it, I might sprinkle a little bit of Molden salt, which is a crunchy, sort of a flaky salt. But it's more for that when you're actually eating. For the texture. It gives you texture as well as salt, exactly. You wouldn't use it on scrambled eggs. But if you switch out your salts... It's a different weapon.

And if I ever change it, I might sprinkle a little bit of Molden salt, which is a crunchy, sort of a flaky salt. But it's more for that when you're actually eating. For the texture. It gives you texture as well as salt, exactly. You wouldn't use it on scrambled eggs. But if you switch out your salts... It's a different weapon.

And if I ever change it, I might sprinkle a little bit of Molden salt, which is a crunchy, sort of a flaky salt. But it's more for that when you're actually eating. For the texture. It gives you texture as well as salt, exactly. You wouldn't use it on scrambled eggs. But if you switch out your salts... It's a different weapon.

And also not even all kosher salts are the same. It's the particular salt that you like, get to know it. Get in a relationship with it. It's like great. You will learn so much.

And also not even all kosher salts are the same. It's the particular salt that you like, get to know it. Get in a relationship with it. It's like great. You will learn so much.

And also not even all kosher salts are the same. It's the particular salt that you like, get to know it. Get in a relationship with it. It's like great. You will learn so much.

So it's by feel, and that's where you get the relationship. So in fact, in the cookbook, I have QR codes that people can scan because what I struggle with recipes is they don't teach technique, right? They can describe the technique, but they don't teach the technique because it's a technique. It's not a recipe. And so one of the lessons is how do you salt vegetables?

So it's by feel, and that's where you get the relationship. So in fact, in the cookbook, I have QR codes that people can scan because what I struggle with recipes is they don't teach technique, right? They can describe the technique, but they don't teach the technique because it's a technique. It's not a recipe. And so one of the lessons is how do you salt vegetables?

So it's by feel, and that's where you get the relationship. So in fact, in the cookbook, I have QR codes that people can scan because what I struggle with recipes is they don't teach technique, right? They can describe the technique, but they don't teach the technique because it's a technique. It's not a recipe. And so one of the lessons is how do you salt vegetables?

a steak and the answer is not here's a teaspoon and you do it this way the answer is use kosher salt so you can see with your eyes because they're little flakes how much salt is on your steak and then taste it cook it and then taste it you know do you think you didn't need more or you needed less okay now next time put a little more on because you can see it

a steak and the answer is not here's a teaspoon and you do it this way the answer is use kosher salt so you can see with your eyes because they're little flakes how much salt is on your steak and then taste it cook it and then taste it you know do you think you didn't need more or you needed less okay now next time put a little more on because you can see it

a steak and the answer is not here's a teaspoon and you do it this way the answer is use kosher salt so you can see with your eyes because they're little flakes how much salt is on your steak and then taste it cook it and then taste it you know do you think you didn't need more or you needed less okay now next time put a little more on because you can see it

And it's about learning the fact that you want to be able to see how much salt is on the steak so that you can then train yourself for the future of how much salt you want on your steak. Yeah, but then the steak and the salt kind of dance together. It depends on where the steak came from.

And it's about learning the fact that you want to be able to see how much salt is on the steak so that you can then train yourself for the future of how much salt you want on your steak. Yeah, but then the steak and the salt kind of dance together. It depends on where the steak came from.

And it's about learning the fact that you want to be able to see how much salt is on the steak so that you can then train yourself for the future of how much salt you want on your steak. Yeah, but then the steak and the salt kind of dance together. It depends on where the steak came from.

That's true. All the thickness of the steak, that'll make a difference. But for the most part, if you... If you're able to see it, versus table salt, for example, this just disappears. You just can't see what you're putting on your steak. You can't really learn as a result.