I've been hearing about this for a while, in fact I know of a entire course created as a result of a local great cook reading it, and thought I'd take a look.
It's this month's book selection for the Bite Club, run by the aforementioned great cook, who's a reference librarian by day.
And, by gum, it's as transformative as they say. I've just read the section on salt and already I've decided about the Thanksgiving turkey breast prep. I'm going to brine and spice it. And, to read is to act around here, I tested my new salt knowledge with my nightly cup of cocoa.
I always use the real cocoa the kind in the can where the complete list of ingredients is: cocoa. And a pinch of turmeric, honey, whole milk powder. And this time I used sea salt, coarse. And remembered to taste it after each few grains.
It was a whole lot more interesting than the unsalted kind I've always made. I figured that since salt on dark chocolate is great, this might be, too. Try it. It's good.
And there's a lot more to salting than I realized. I like kosher salt for a lot of use, coarse seasalt and pink salt too, rarely use iodized, don't like the aftertaste. And we can get iodine from other foods. But now I'm learning a lot more about using it.
So I thought I'd just say.
