In the culinary world, salt is a fundamental ingredient that can influence taste significantly. Food scientist Alton Brown emphasizes the various roles salt plays in cooking but warns against the perception that all salts are equal. While innovative and trendy salts are proliferating in the market, some, like Hawaiian red salt, may not justify their reputation for quality. Ultimately, the method of production and how salt is utilized in cooking are more crucial than its color or marketing claims.
"Salt can work at any stage of cooking...brining, marinating, seasoning, all the way to the finishing touches."
"There is a point where salt becomes a gimmick, like when colors are involved...Hawaiian red is just dirty salt."
"Some salt has developed a reputation as being superior in taste...even if the reputation isn't actually true."
"Though there is a clear line drawn ... as to which type of salt Alton Brown recommends (and which he doesn't) ... it seems to come down to how it's made."
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