Reading: “No Salt, No Problem: One Woman’s Life-or-Death Quest to Make “Bland” Food Delicious”

“In the culinary world, it’s clear that the last decade has been a fairly salt-centric one. In the early 2000s, chefs returned to the tradition of salting meat several hours to several days in advance of cooking it. And Thomas Keller, famed French Laundry chef, called salt “the new olive oil.”

Read More:

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>