Salt

Is Salt The New Olive Oil? The New York Times [registration required] thinks so and Peter Hertzmann, on his superb a la carte website, offers an expert analysis of the difficulties of seasoning well. Even the greatest chefs feel insecure with salt, even though most of them would consider it to be, by far, the most important ingredient of all. At least those I've asked. [I always ask them what 3 ingredients they couldn't do without]. It's cheap; it's essential and there are now so many kinds to choose from. Will this current brouhaha be enough to convince the larger population that much is lost in using only the industrial, refined stuff? [Of course, for someone from Southern Europe, olive oil and good sea salt aren't exactly new, so take this with a grain of you know what.]
posted by MiguelCardoso on Feb 24, 2004 - 28 comments