Comments on: Salty Lass http://www.tastingmenu.com/2007/05/24/salty-lass/ Focused on food. Sat, 05 Jul 2008 22:30:17 +0000 http://wordpress.org/?v=2.5.1 By: Yvonne http://www.tastingmenu.com/2007/05/24/salty-lass/#comment-1687 Yvonne Wed, 06 Jun 2007 00:24:11 +0000 http://www.tastingmenu.com/2007/05/24/salty-lass/#comment-1687 Salt is a wondrous thing indeed. Several months ago I was making a flavoured ganache--I infused the cream with green tea before making the ganache and it didn't have enough of the green tea flavor. I was really disappointed and trying to figure out what I should do next when the woman next to me tasted it and sprinkled in some kosher salt... It was perfect. And it reminded me that there is so much for me to learn still. Salt is a wondrous thing indeed. Several months ago I was making a flavoured ganache–I infused the cream with green tea before making the ganache and it didn’t have enough of the green tea flavor. I was really disappointed and trying to figure out what I should do next when the woman next to me tasted it and sprinkled in some kosher salt… It was perfect. And it reminded me that there is so much for me to learn still.

]]> By: Michael http://www.tastingmenu.com/2007/05/24/salty-lass/#comment-1592 Michael Sun, 27 May 2007 03:53:34 +0000 http://www.tastingmenu.com/2007/05/24/salty-lass/#comment-1592 Salt might very well be the most interesting ingredient of all those available in the modern kitchen. The effects it has on food go further than a flavor enhancer. Think about cured meats and the majic that occurs there. My own ode to finishing salts is at: http://viewfromthekitchen.blogspot.com/2006/11/salty-cooks.html I'm a freshman as it goes with cooking sweets, but I've never hesitated to use salt as a sharp contrast to sweetness, my original epiphany came with an accute addiction to chocolate covered pretzles. Salt might very well be the most interesting ingredient of all those available in the modern kitchen. The effects it has on food go further than a flavor enhancer. Think about cured meats and the majic that occurs there. My own ode to finishing salts is at:

http://viewfromthekitchen.blogspot.com/2006/11/salty-cooks.html

I’m a freshman as it goes with cooking sweets, but I’ve never hesitated to use salt as a sharp contrast to sweetness, my original epiphany came with an accute addiction to chocolate covered pretzles.

]]> By: Steamy Kitchen http://www.tastingmenu.com/2007/05/24/salty-lass/#comment-1586 Steamy Kitchen Sat, 26 May 2007 12:37:09 +0000 http://www.tastingmenu.com/2007/05/24/salty-lass/#comment-1586 Ok, I just salted my chocolate - actually dipped a piece in some salt and it was amazing! now I'll have to experiment with flavored salts. Ok, I just salted my chocolate - actually dipped a piece in some salt and it was amazing! now I’ll have to experiment with flavored salts.

]]> By: britt http://www.tastingmenu.com/2007/05/24/salty-lass/#comment-1578 britt Thu, 24 May 2007 23:10:52 +0000 http://www.tastingmenu.com/2007/05/24/salty-lass/#comment-1578 So True!! I've pretty much always done pastry, however, I did cook brunch for a few years and during that time I became used to tasting/satlting/adjusting my food. I've been out of the cooking gig for a few years now, but I've learned to "season" my sweets like a cook. I stir it into cooling ice cream bases and caramel sauces, and it makes the chocolate in ganache come alive on your tongue- I'm now ashamed of the gallons of ganache I have served over the years without that last little pinch of salt added to it! Kosher salt has always been my stand by, but I've recently started using La Bailene fine sea salt....this stuff is amazing. I'll never go kosher again. So True!! I’ve pretty much always done pastry, however, I did cook brunch for a few years and during that time I became used to tasting/satlting/adjusting my food. I’ve been out of the cooking gig for a few years now, but I’ve learned to “season” my sweets like a cook. I stir it into cooling ice cream bases and caramel sauces, and it makes the chocolate in ganache come alive on your tongue- I’m now ashamed of the gallons of ganache I have served over the years without that last little pinch of salt added to it! Kosher salt has always been my stand by, but I’ve recently started using La Bailene fine sea salt….this stuff is amazing. I’ll never go kosher again.

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