If I'm going to use a finishing salt should I salt the dish as I'm cooking it in addition to the finishing salt?
Depends, if uncooked dish, of course not, e.g. great bread, Bretagne butter, and Fleur de Sel, as good as it gets. Part of the reasoning for finishing salt is the crunch, thus if using, l undersalt the dish considerably.
Yes, season as you go, then use a tiny pinch of a finishing salt over the top before serving.
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