For whatever it's worth, I was reading my Julia Child and Jaques Pepin cookbook, and Pepin says he only uses two salts: table salt for baking and kosher salt for every thing else. He finds keeping a collection of different sea salts unecessary and cluttering.
Me? I agree, but I still love throwing a pinch of fleur de sel in olive oil for dipping french bread. Do whatever works.
0 Replies
ehBeth
2
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Mon 23 Sep, 2013 06:19 pm
@panzade,
panzade wrote:
Methinks the rabbit is in heat.
0 Replies
ossobuco
1
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Mon 23 Sep, 2013 06:27 pm
@panzade,
Ah. So, whatsa diff from other salts besides size?
I know, I know, I should google. I'm busy trying to razor the pith off of lemon rind.
0 Replies
Butrflynet
1
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Mon 23 Sep, 2013 06:28 pm
@dlowan,
Everything you ever wanted to know about salts and were not afraid to ask:
