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Nutritional Bad Boy? Or Merely Misunderstood? Chef Charlie Talks Salt…

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A pinch of salt? More? Less?
Reexamine the notion of salt as a nutritional bad boy.  If you think about salt as a distinctive ingredient, you’ll use it in a purposeful way.”  –  Mark Bitterman, from his book, Salted

I have cooked professionally and taught cooking for over 20 years; and, yes, as a chef, I have preferences regarding salt use: types of salts; how I use them, and how much.
Anyone who has cooked with me knows that I regard salt as essential component of cooking and I salt appropriately to create flavor, depth and balance. I use salts to enhance hidden flavors and essences, balance acidity, and create length and finish (just as you would expect in a fine wine).  Do not under-estimate the important use of salt in cooking – it matters, A LOT!

For more information about common salts and how and when (and not) to use them check out the Epicurean Exchange blog.
 

2 COMMENTS

  1. I’m caught. I have never used salt in my cooking but my partner and kids LOVE the stuff and can’t get enough of it. The shaker is going constantly during dinner and I wonder if I’m doing everyone a disservice by not salting my dishes more — I’ve just never had to before.

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