#kosher-salt

#kosher-salt

You might be a minimalist who prefers a simple combination of salt and cracked black pepper, or maybe you prefer a lot of depth and flavor that comes from a complicated rub with several different herbs and spices. Turns out both work well. It just depends on what you're in the mood for. Several chefs were nice enough to share their opinions about which seasonings work best with prime rib's tender and juicy qualities. Now, you no longer need to wonder if the intense flavor of berbere spice is better than a hearty pastrami rub.

Guarnaschelli says that she uses kosher salt for cheaper applications, like salting water for cooking pasta or what she refers to as "heavy lifting," when she'll need to use handfuls of the salt. Kosher salt is the workhorse of professional kitchens, especially Diamond Crystal Kosher Salt, as it's hollow flakes of salt are lighter and can be used more liberally without the risk of over-seasoning.

In a clip shared by Food Network on YouTube, Flay shows fellow chef Ina Garten his favorite trick for getting raw garlic to a texture where it will simply dissolve into the food, lending immense flavor without adding any texture. In the video, Flay shows Garten how he makes garlic paste. Flay roughly chops a few cloves of peeled garlic, then begins to press down and crush the chopped cloves with the side of his knife blade (although he refers to it as the "back" of his knife).