Quote:
Originally Posted by After Shock Media
They really are not cooking salts. They are finishing salts.
Yes I have a wide collection of them and cooking with them would be well crazy. Kosher and or sea salt for cooking and table salt (preferably not iodized) for baking.
Assorted specialty salts are used to finish off a dish. Such as a sprinkle over something you want texture and or flavor for.
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cool, so they are meant to be added at the end or at the table.... I was intrigued by a bag of some really charcoal looking salt that was priced at $85... what exotic salt would you recommend for a first try for a chateaubriand or something like that?
