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.

Read More in: Cooking

Share this Article with others: social bookmarking

Related Articles:

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
Join the Mailing List Mailing List
Enter your Email


Powered by FeedBlitz
Subscribe - RSS

facebook_badge.jpg twitter_badge.jpg

Site Navigation

Visit our other properties at Blogpire.com!

Archives


winebloggerlogo.jpg

This weblog is licensed under a Creative Commons License.

Powered by
Movable Type 6.3.6
All items Copyright © 1999-2017 Blogpire Productions. Please read our Disclaimer and Privacy Policy