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.