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Article: For unique flavors, sea salts shouldn't be passed up
- Article from:
- Daily Breeze
- Article date:
- October 15, 2003
- Author:
CopyrightCopyright 2003 Daily Breeze. Provided by ProQuest LLC. (Hide copyright information)
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PITTSBURGH POST-GAZETTE
Specialty sea salts' crunch, sparkle and zing enhance the flavor
and presentation of both entrees and desserts.
Curious minds want to know. What's the big deal? Aren't all salts
created equal?
To compare some sea salts on the market, Joe Benkovitz, president
of Benkovitz Seafoods, was host to 12 Pittsburgh-area chefs and food
professionals at a recent tasting in Pittsburgh.
It was much like a wine tasting, beginning with the lightest
crystals to the heaviest. Specialty "boutique" topping salts, all
agreed, are best used where their contrasting textures contribute to
overall flavor and, in some cases, color. Kosher and plain shaker
salt were available for comparison.
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