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.

Read More in: Cooking

Share this Article with others:

Related Articles:

• That Microwave Oven May Be Able to Do More Than You Think - Apr 03, 2008
• Food News: Trans Fat Fight Claims Butter as a Victim - Mar 10, 2007
• 101 Cookbooks: Baked Doughnuts - Feb 13, 2007

Came straight to this page? Visit The Cooking News for all the latest news.

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