Giving salt and pepper a fair shake By Christine Stutz
Examiner Correspondent 12/3/08
Executive chef Michael Costa grinds a custom salt mixture in the dining room of Pazo in Baltimore. Costa has been using seasoned salt and pepper in his dishes for many years. "This is something the home cook can easily do as well," said Costa. Kristine Buls/Examiner Good cooks know the importance of proper seasoning. But with dozens of salt and pepper varieties available, it can be difficult to know which to choose and how to use them. Nick Ciotti, sales manager for Vanns Spices and a trained chef, attributes the current salt craze to the popularity of TV cooking shows.
Professional chefs have long preferred kosher or sea salt to standard iodized salt, and savvy home cooks are following their lead.
“If you change just one thing in your kitchen, start with the salt,” TV chef and author Michael Chiarello has said.
MORE HERE