Рецепт Coarse sea salt: like or dislike?
Welcome to Like or Dislike, where you get to share how you really feel about ingredients from the pantry, ingredients I'm thinking about adding to my pantry, other seasonal foods, even favorite cooking gear. The things you like are sure to find their way to the recipes here on The Perfect Pantry, so do tell.
In the house where I grew up, salt was salt. We had one kind of salt -- the iodized stuff -- and we put it on, and in, everything. I didn't learn about sea salt until ten years ago; now, it's my very favorite salt for adding a stylish finish to grilled vegetables and meats, and there's nothing better on top of a gooey brownie or a tart green salad. Kosher salt is my everyday salt for cooking and baking, but the crunchy crystals of a nice fleur de sel or grey sea salt can take your food to new heights. Are you a fan of sea salt? Do you have lots of different salts in your pantry?
Coarse sea salt: like or dislike?
Last week: tofu. A mixed bag. Some like, some love, some don't want anything to do with it. Lots of great suggestions in the comments about different ways to cook tofu, so be sure to check back. And if you haven't left your thoughts in the comments, it's never too late.
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