KITCHEN PRACTICE 3 — Shio vs. Tare, Side by Side
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TASK
Cook the same protein two ways - shio (salt only) and tare (glazed) -
and taste them side by side. Decide honestly which style better suits
the ingredient you used.

WALKTHROUGH

Step 1 — Prepare two identical portions of one protein.
The same cut, the same size, cooked to the same doneness by the same
method (both grilled, or both pan-seared - keep the cooking method
itself consistent so only the seasoning style differs).

Step 2 — Season and cook the shio portion.
Salt it before or during cooking, with no glaze at all. Let the
ingredient's own real flavour come through.

Step 3 — Season and cook the tare portion.
Cook mostly plain, then glaze late in thin layers, exactly as in
Kitchen Practice 1 and 2.

Step 4 — Taste both, back to back.
Note what each style actually does to the ingredient:
  - Does the shio version taste cleaner, letting you notice the
    ingredient's own natural flavour more clearly?
  - Does the tare version add real depth and sweetness that
    complements it, or does it cover up a flavour that was already
    good on its own?

Step 5 — Make an honest call.
There's a real, legitimate answer here that depends on the specific
ingredient - a naturally rich, flavourful piece of fish might genuinely
suit shio better, while a milder cut of chicken thigh might benefit
more from tare's added depth.

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WHY THIS MATTERS
Treating shio and tare as two equally legitimate techniques - not
"plain" versus "the real version" - means you can actually choose the
right one for a given ingredient going forward, rather than defaulting
to a glaze out of habit every time.