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…
