About Kosher salt

Helpful little article about Kosher salt. Are you a Diamond or Morton’s chef?

Consider kosher salt: large, flaky, white grains that dissolve slowly in cooking. If you like to cook, you probably have a box of Morton or Diamond kosher salt in your cupboard, and if you are a chef, a small mountainous peak is likely sitting in a crock that you keep within arm’s reach in the kitchen at all times. It is one of the most ubiquitous ingredients in the cooking world — but it’s also one of the most misunderstood: All salt can be kosher (if it’s produced under kosher supervision) but not all kosher salt is kosher.

Via Carve Slayer

About Kosher salt

Salt and Chocolate and Caramel

This NY Times article about salt and caramel made me hungry. But I wanted them to go further because salty chocolate is really where it’s at, and not not just bacolate, or bacon chocolate, (which we’ve talked about here, here, here, and here), either.

When we were in Barcelona (review to come, I SWEAR), we were served a dessert of 4 scoops of chocolate ganache drizzled with olive oil and topped with a pinch of sea salt. If I do nothing in the next 50 years, I will be a success if I can get this dish in front of the American diner. Anyone know anywhere here that serves this?

Salt and Chocolate and Caramel