This 52 minute video will change how you think about Salt.

Ingredients

• 500 g Chicken Breast (skinless, boneless, trimmed)
• 3 g Table Salt (iodized) (standard grocery store brand)
• 3 g Himalayan Pink Salt (flaky crystals)
• 3 g Sea Salt (mineral spring) (coarse grains)
• 300 g Distilled Water (room temperature)
• 1 g Cumin Powder (ground)
• 1 g Garlic Powder
• 1 g Chili Powder
• 1 Avocado (ripe, sliced)
• 3 Sourdough Bread Slice (toasted)
• 2 Bacon Strips (thick cut)
• 30 g Cream Cheese (softened)
• 1 English Muffin (split and toasted)
• 1 Heirloom Tomato Slice (about 1/4 inch thick)
• 5 ml Lime Juice (freshly squeezed)

Instructions

1. Prepare Salt Solutions

   Weigh 3 g of each salt (table, Himalayan, sea, mineral spring) into separate small bowls. Add 300 g of distilled water to each bowl and stir until fully dissolved.

   Time: PT5M

2. Taste the Salt Waters

   Sip a small amount from each cup, rinsing your palate with plain water between samples. Note whether any flavor differences are perceived.

   Time: PT5M

3. Chicken Breast Salt‑Percentage Test – Part 1 (No Salt)

   Divide the 500 g chicken breast into five equal 100 g portions. Set aside one portion as the control (no added salt).

   Time: PT3M

4. Chicken Breast Salt‑Percentage Test – Part 2 (Add Salt)

   For the remaining four portions, weigh and add salt equal to 0 %, 1 %, 2 %, 3 %, and 4 % of the meat weight (i.e., 0 g, 1 g, 2 g, 3 g, 4 g). Sprinkle evenly and gently rub into the surface.

   Time: PT7M

5. Cook Chicken Portions

   Heat a skillet over medium‑high heat (≈190°C). Add a splash of oil, then cook each 100 g portion for 3‑4 minutes per side until internal temperature reaches 74°C. Transfer to a plate and let rest 2 minutes.

   Time: PT12M

   Temperature: 190°C

6. Blind Taste Test – Chicken

   Taste each cooked piece in order of increasing salt percentage, rinsing your mouth with water between bites. Record which sample feels “just right” (typically 1‑1.5 % for most palates).

   Time: PT5M

7. Avocado Toast Salt‑Crystal Test

   Toast three slices of sourdough bread. Spread equal avocado on each slice. Sprinkle each slice with an equal weight (≈1 g) of a different salt: table, flaky sea, and Himalayan crystals.

   Time: PT5M

8. Taste Avocado Toast

   Eat each toast slice, noting texture (crunch vs melt) and how quickly the salty sensation appears.

   Time: PT3M

9. Assemble Tomato‑Bacon‑Cream‑Cheese Sandwich (No Salt on Tomato)

   Cook two strips of bacon until crisp. Toast the English muffin. Spread softened cream cheese on the muffin halves. Layer the cooked bacon, a slice of heirloom tomato, and the top muffin half. Do NOT add any extra salt to the tomato.

   Time: PT7M

   Temperature: 190°C

10. Final Flavor Reflection

    Take a bite of the sandwich and note how the existing salt from bacon and cream cheese balances the tomato’s acidity. Optionally squeeze a few drops of lime juice for a sour counterpoint.

    Time: PT2M

11. Cleanup

    Wash all bowls, knives, cutting board, skillet, and tasting cups. Wipe down the countertop and store any leftover cooked chicken in the refrigerator.

    Time: PT15M

Nutrition Facts

Calories

210

Protein

12 g

Carbohydrates

18 g

Fat

10 g

Fiber

3 g