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salt
Renowned chef Thomas Keller explains how to season your food properly so the salt is evenly dispersed. In an interview with Lynne Rossetto Kasper on The Splendid Table, Keller offers a few tips that deal with properly dispersing salt.
Some pickles — cucumbers, onions and even carrots — are obvious, but grapes are not an obvious pickle. Grapes are a surprising pickle, an unexpected pickle, an intriguing pickle. If you leave them whole during the fermentation process, they’re a fizzy pickle.
Thin, papery tomato skins, and tough, shiny bell pepper peels may seem more trash than treasure, but there’s a ton of flavour in this supposed compost fodder.
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