A Cheat Sheet to Salt - No. 26
And a fabulous Baked Alaska meringue
Do you remember when salt was just salt?
I’m not sure when things changed but possibly it was when chefs and cookbook authors tasted the nuances of sea salt and felt the textural difference of kosher salt. And then, well, salt just wasn’t the same and neither were our recipes.
Why should we care about salt?
Isn’t salt just salt?
On one hand, salt has playe…