Salt

Image: John-Aives-1946

Happy Wednesday, loves!

I’m gearing up to brave the Los Angeles rain and thinking fondly of the Morton umbrella girl and her yellow raindress.

With Himalayan pinks, Balinese sea and fleur de sel gris brightening the pantry aisle at every major grocery store, our clients are occasionally surprised when we pull the familiar box of Morton brand kosher salt from our A & O kitchen totes.

It’s the salt we (and most restaurant chefs) prefer for cooking.  We’ve grown up using it and know from experience how much to add and when.  It’s plentiful and heightens flavors beautifully.  We keep a pig filled to the brim stoveside for quick and easy flavoring.

Which isn’t to say we don’t recommend you experiment with various sea salts.  We cook with the kosher and finish with the sea.  A sprinkle at the end of the cooking process enlivens a dish like nothing else.  Like all our favorite things, sea salt is best chosen to suit your personal taste.  Maldon is our preferred for finishing dishes.  It has a dry, sparkly finish and I can’t resist the beautiful pyramid-shaped flakes.  They amaze me every time.

Many great chefs, including Pastry King David Lebovitz, swear by Fleur de Sel de Guérande which is softer, wetter and, believe it or not, saltier than Maldon .

So tell us, what salts do you use?

xoxosl