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A word about salt.

Whenever I work on a soup or dinner I practice 'Salt to Brighten'. There is a point when with less salt in your food is bland and too much salt it is too salty. When I call for salt in a recipe it is the beginning of a process. It is up to you to find that point in which adding salt lets you experience all the flavors of the dish you are preparing. Try this: make a rue. 2 Tablespoons Butter melted, whisk in 2 Tablespoons Flour and add water or milk to make a light gravy. Split the gravy into 8 small bowls and add a little salt in the first bowl and more in each of the others. Now taste each one until you find the bowl that tastes complex and not salty. You have found 'Salt to Brighten'!

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