Quote:
Originally Posted by javadog
As Vash has figured out, not all salt is the same. Four or five different types inhabit my pantry, including the ones Vash mentioned. I can say the same thing about pepper. I have uses for white, black and green peppercorns and I’ve become a believer that where the black ones come from is fairly important. Black peppercorns are not all created equal.
I don’t salt everything I cook but I can guarantee most meats are salted, all potatoes, and a number of other things. Properly done, salt makes a huge difference in how certain foods taste. If you gave me a ribeye steak and told me I couldn’t salt it when I cooked it, I probably wouldn’t even bother to cook it.
I wouldn’t be surprised if there were 200 or 300 different spices and condiments in my pantry.
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salt is more than a seasoning. i'm not perfectly clear on the science, but it tenderized meat, makes omlettes more fluffy, etc. even a tiny bit will amp up the existing flavor, and not just make it salty.
pepper? yea, i have a bunch. hehe.