Salt and Pepper to Taste

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Salt and Pepper to Taste

Salt and pepper are two ingredients that I feel are essential to cooking. But if you are cooking for anyone other than yourself, you need to show restraint in using these two ingredients. Dishes can easily go from bland to overly salted depending on an individual’s palate. The same goes for pepper. While some of us are somewhat immune to its heat, others are sensitive and can only have the smallest amounts before finding a dish too peppery. So what is a person to do? The Answer: Salt and pepper to taste. You will see this description often in the recipes that I have created. When making a dish you need to know who you are cooking for and what their tolerances are. If in doubt, go easy on these ingredients and let the individual finish the dish themselves to their preferred flavor profile. It is why many of my seasoning blends are designed the way they are. Many of my blends are low sodium or very low sodium. I don’t start you out with a lot of salt, so you can add what you need for your tastes. For my spicier blends, like Texas Red or New Orleans, the more you add the spicier it gets. So you can control your heat levels that way. To control the levels of salt and pepper in your finished dishes use my peppercorns, and your choice from my Culinary Salts of the World Collection. I have three different peppercorn products so you can choose which one to use depending on your recipe. I love the taste of fresh ground peppercorns. The Pepper Mill Mix is a great combination of black, green, white, and pink peppercorns along with allspice berry. This blend adds heat and some nice color to any dish you season. To create a lighter colored dish where you do not want visible pieces of peppercorn I recommend the white peppercorns. These work great in light colored sauces, adding the flavor while maintaining desired color. Another option is my Premium Black Peppercorns. These peppercorns add a great burst of flavor that only the best black peppercorns can deliver. I have four distinct sea salts in my Culinary Salts of the World Collection. When I launched these salts back in 2003 I had no idea I was at the forefront of the salt explosion. I had naively thought that the salt craze might be a fad. Little did I know what the next 10 years would bring. My salts are some of my favorite things in my line. The idea was based on a Moroccan wooden spice tray that I had in my home. Inspired by that tray I created a wooden tray so everyone could have this great presentation on their table. I filled the tray with four salts from around the world. The Trapani Sea Salt was the first salt in my line. It is a coarser salt that works great in a salt mill, and is the go to salt for salting my pasta water. The other three salts are all considered finishing salts – no need to grind these. Just crumble them between your fingertips as you salt your dish. The lightest salt in the line is the Australian Flake Salt. Think snowflakes and you will get an idea of what this salt is like. Sprinkle this on a dish and it softly dissolves into your food for a delicate salt taste. The next salt in the line is the Celtic Sea Salt. This salt is actually a moist sea salt – when the salt is harvested they do not evaporate all the moisture. So you usually get a jar that is full of this moist and sticky salt - a favorite for bakers as it sticks nicely to dough. And the slightly briny taste adds a nice touch to dishes. The last salt is my favorite – Anglesey Sea Salt. This salt looks amazing – it is made up of salt pyramids. Crumble the crystals between your fingers and they stay on your dish, waiting for you to take a bite and get the crunch and burst of salty flavor. Best, Victoria

 

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