“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: blogs.smithsonianmag.com/food/2013/02/no-salt-no-problem-one-womans-life-death-quest-to-make-bland-food-delicious/

 

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