September 29, 2006

Food News: Salts of the earth

"For the last century, chefs favored a clean, uniform flavor enhancer. Now, a host of specialty crystals allow them to match ingredients to particular dishes." "At his Cambridge restaurant Salts, Bremer uses dramatic red and black flakes from Hawaii to finish tomato salads. A moist white French fleur de sel is mild enough to flavor caramel ice cream. And the restaurant's steak is served with small dishes of pink flakes from Peru and grey salt from France, allowing customers to try out the different textures and flavors on their own." Full article here.

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Posted by Michael Dupuis at September 29, 2006 5:20 PM
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