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A few thoughts on salt

photoClients often ask me which salt I use in my cooking. I always use sea salt, but I have used a variety of brands. For years I used Fleur De Sel de Camargue which is hand raked and hand harvested in France and known to be one of the best. I also often used La Baleine also from France. Recently, I have been cooking mostly with Real Salt Nature’s First Sea Salt from ancient ocean deposits in south central Utah.  It’s all natural, unrefined, unbleached, kiln dried, not altered with chemicals or pollutants and contains more than 50 trace minerals. It has a delicate, yet almost sweet flavor and it’s prompted me to think more critically about the salt I use. It’s available at most health food stores, some major grocery stores and online. – Chef Jerry

 

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