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Salt & Pepper

Salt & Pepper

Mar 07 2015

Written by: Sam the Cooking Guy Salt and pepper - in that order are not only the two most important seasonings in a kitchen – but are literally the only two seasonings you'd have to have. Period. Salt, used properly is designed to bring out the natural flavors of whatever it is you’re making. And it doesn't matter if that’s a steak, a tomato or even a dessert. For example, two identical steaks, cooked the exact same way – but one seasoned well with salt and one not – won't even be comparable. The steak without salt will be bland. The steak with salt will be delicious. Don't believe me? Well chew on this: almost every dessert you make has at least a pinch of salt somewhere in the recipe. But the cupcakes or lemon bars don't come out salty – they come out more chocolaty and more lemony. Think of it not as salt, but rather a flavor enhancer. And while we’re on salt – you should be buying Kosher salt. It has no additives, no anti-clumping agents and a slightly larger grain that makes it perfect for even distribution. And no need to get all caught up in the more expensive salt debate. White Kosher salt is all you need. Just sayin'. salt-pepper2 And when it comes to pepper, you should be buying whole pepper corns and using a pepper grinder. Pepper without a grinder is like sweet without salty (that's a blog post for another day). But they just go together really well and nothing takes the place of freshly ground pepper. In fact, that’s very often the last ingredient I add before serving something – it just finishes nicely. Allow me to recap: Buy Kosher salt and a pepper grind filled with whole, black peppercorns.

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