Mylegsbig
Head Chef
Anyone use this stuff?
If so, what do you use it on?
Cheers
If so, what do you use it on?
Cheers
Mylegsbig said:So a finishing salt.
What about on filet mignon? Someone was talking about cooking filet mignon with grey sea salt.
Yes Bug, one and the same I use it all the time..As I said before in another post, after baking my foccacia, I liberally brush it with evoo and then sprinkle on the gray salt..It does give you crunch and a nice taste.mudbug said:Is this the stuff that Michael Chiarello is always on about?
Bug,mudbug said:Thanks, kadesma. But is it all that diff from the kosher salt Caine is recommending? I usually have a box of that, which gives a nice crunch to steaks and such.
Caine said:It's salt, for crying out loud. You put in on food, it makes the food salty, just like every other salt known to man.
Use regular old Mortons kosher salt in a 2 pound box and use the money you save for an heirloom tomato or a better cut of steak to put the salt on!!
kitchenelf said:Yes, it is salt. Not one person is saying otherwise. I think what we are all saying about gray salt is because it is a larger chunk it gives a wonderful texture to many foods and a larger "chunk", be it gray or otherwise, gives a certain "burst" that not even kosher can give. In the end, yes, it's salt - but it's still different too.
You are joking right? You can't tell the difference between salted and unsalted butter? You may want to have your doctor check you out because there might be something wrong with your tongue. Salted butter is salty unsalted butter is not. Are you really saying that if you butter one piece of bread with one and another piece with the other then you could not tell the difference?Caine said:just like I challenge anyone except a professional taste tester to detect a difference in salted and unsalted butter.