Nutella Banana and Fleur de Sel Pizza.
There are few things that irk me more when I’m rummaging through kitchen cabinets and the pantry than to find out that I am completely out of salt.
But not just any salt.
I’m talking sea salt, all kinds of sea salt in fact.
Flaky, coarse-grained, grey, fine, kosher….
There is, however, never a shortage of table salt in the kitchen. But I don’t care for that.
So you think salt’s just salt and what’s with all the fancy schmancy names? I mean, it’s no big deal right? Sure, salt’s important because without it, food’s going to taste like ribbons from the paper shredder, and oh, what with all the low-sodium products bursting forth in grocery stores, perhaps it’s best not to discuss potentially health damaging substances hm?
I apologise, but as you can see, I’m not really giving a damn.
I treat all my salt at home (and when I say ‘all’, I mean the total of 4 kinds of salt that I now have handy when I need them) more precious than any other gourmet ingredient – with the exception of my lone bottle of white truffle oil – because sodium chloride is king.
Have you ever forgotten to include that teaspoon of salt into your batch of cookies? Or perhaps intentionally left it out of your brownies for whatever demented reason? How’d that turn out?
Betcha didn’t really know why no one was helping themselves to seconds. Read more of this post