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Article: the Main Ingredient: Shake it up; When it comes to seasoning, kosher is the way to go
- Article from:
- Sunday Gazette-Mail
- Article date:
- September 29, 2002
- Author:
CopyrightCopyright 2002 Sunday Gazette-Mail. Provided by ProQuest LLC. (Hide copyright information)
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robbyers@wvgazette.com
tara@wvgazette.com
IN the olden days, when a cook wanted a pinch of salt, he just
reached into his pig.
Simple as that. None of this haphazard salt shaker stuff.
(Looking back on that first sentence, perhaps we should clarify
that we mean "salt pig," an earthenware crock, lest we are accused by
PETA of advocating pig reaching - which we do not.)
Today's kitchens and dining rooms still harbor plenty of salt
shakers. But the pig is making a comeback. And when a serious cook
reaches into his pig (see above disclaimer), he often comes back with
a pinch of kosher salt - or sea salt, but that's another column.
Coarse kosher salt is the gourmand's workhouse seasoning. Rarely ...