today's question: considering how recipes invariably say salt and pepper to taste...

I add the pepper at the end. I thought it was because pepper is at its aromatic best when ground

just before serving. Now you have me thinking I'm a mindless slave to syntax.

Thanks, rvb.

 
Joe you are correct...I also learned that pepper loses it's pizzazz...

if put in too early in the cooking. It's supposed to be added at the end. According to "them in the know".

 
Yes, but when I add both at the same time, I always do salt first. Just because it says so.

 
good question. I always do salt first as I think it properly adjusts the flavour in the product

I'm making, to what I want as a final product. When I get that result, I add the pepper for spike. I guess I feel that the salt is critical now as I am using more to cook with than I did when I cut it out altogether 10 years ago.

Also, I think the good French sea salt is what got me back to salting again. Now I can't do without it.

 
good point about good sea salt, although...

i've found that a lot of sea salt doesn't compare nearly well enough with coarse kosher salt to warrant the high cost.

 
When my son was learning to talk (if you can take another one of these)...

...he liked oat-b-moe for breakfast (oatmeal) and a root-b-beer whenever he could get one, to wash down his ham-n-burg-ner.

Michael

 
I love your quote. It prompted me to Google Beard!

Silly me not knowing who he is/was. I can't wait to read more about him. Tks!

 
NFR: My 7 y/o still has to have

"chocolatly chocolate milk warm" only from his Dad in the morning- in OUR bed upstairs. Poor neglected children these days.

 
Interesting, Marg. I also cut out salt

about 10 years ago and now that I have more time to cook and eat, salt has been creeping back into my cooking, as well.

 
I suspect you are buying the rather plain Mediterranean stuff. The sel de

Guerande is what got me back to salting again. It is incomperable. And I find the kosher salt to be the same old sodium chloride but crunchy.

I buy the sel in 3 pound bags in France and bring it back. I grind it but I think only for the wrist exercise. Some have an essence of cardamom, which I don't mind either.

Regular salt I sprinkle between the flagstones. It does an environmentally safe job of keeping the weeds away.

 
so far my favorite is sea salt from the french island of re. i'm FAR from saying that...

all sea salt is mediocre. just that some are.

 
I never thought of it before, but they are pretty much added together at my house...

somewhere I recently heard of someone combining them to make it easier. Irrelevant to me, though, as they are on the same kitchen item, just on different ends! lol

Now that you bring it up, I reach for the pepper grinder (that has a salt shaker on top) and give a few twists of the pepper grinder, then a few shakes of the salt. Maybe I'll go crazy and do it in the reverse order next time ;o)

Keep the polls coming, rvb!

 
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