Why I Created Tony’s Salt Blog The inspiration behind Tony’s Salt Blog stems from my genuine excitement and passion for sea salt. As a chef, I’ve come to appreciate how different types of salt can transform a dish. Traditionally, seasoning was simply a matter of ensuring a dish was properly salted. Now, it’s about exploring whether a dish can be seasoned in a unique way, enhancing both flavor and presentation. There’s so much more to consider and discover. Exploring Different Sea Salts I’ve shared my experiences with various sea salts, but there are countless others I’ve yet to explore. This topic can seem overwhelming, but it’s really an invitation to…
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Cooking with Black Pepper
Black Pepper…there is so much to say about this. This is my SALT blog, why am I talking about pepper? They tend to go hand in hand, although they really shouldn’t. Most recipes say at the end, to add S&P. I love pepper, I really do, but it has its place…and it is not in all dishes. Kinds of Pepper Pink, green, black & white…pepper is pepper…nope! They are all so different. I use Black Pepper the most. I do not like anything about White Pepper. Many people use it for mashed potatoes, I don’t. It blends in and you don’t see it, I don’t care, it has an off…
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Review of – Mark Bitterman’s Books on Salt
I have mention Mark Bitterman on other posts. Now I am going to give you my review of it two of his four cookbooks. These two books are about as much of a contrast as two books can get, and still be in the Cookbook category. I am about a digital as you can get. I scan any paper, so I don’t have to have it around. I listen to digital books. I read digital magazines. I use my PC or iPad for everything. Except Cookbooks, there is something about cookbooks that I love. I buy them in hardcover, if I can. I can’t explain it, maybe just because I…
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Cooking with Sea Salt
I told you that you should be using use Artisan Sea Salts or Gourmet Finishing Salts. Here I am going to give you some ideas on how to use these salts. I am not going to give recipes, but cooking ideas. Basically, use less salt when preparing your food, then give a light sprinkle just before you eat, it is that simple. They say that cooks should be making the food just right so there is no need for salt shakers on the table. If I was serving a dish to you it would have been finished with a sprinkle, but at home you can have a nice dish for…
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What is the difference between Sea Salt and Table Salt
I am asked this all the time. The Molecular formula is the same, all salts are Sodium Chloride (NaCl). All salts came from the sea at some point. If you dissolve most Sea Salts and Table Salt in water, you wouldn’t be able to tell the difference. That said, why would I pay $15 for a 1.4 oz jar of Black Diamond Flake Sea Salt when Morton’s Iodized Salt is around $0.05 an ounce? These salts are mainly for texture and appearance. Being a chef, I feel that by finishing my dishes with a colorful salt enhances the dishes I am presenting. Even though some salts can get expensive, you…
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About Tony
Welcome to my blog about salt. Really? A blog about salt, what is there to say about salt? You pick up the shaker and shake out the fine white crystals on to your food…what more is there? Ahhh let me tell you… I have been a chef and cooking my whole life. I only recently learned about all the different salts out there, and how salts have affected the worlds history. It all started by picking up a book at the bookstore, called Salted by Mark Bitterman. You can get it here. Funny thing, I thought I was buying a book by Mark Bittman, who’s cookbooks I like. Why do…
