Our chef, Keith Rudolf, shares his thoughts on seasoning using a variety of salts.
“I’ve always felt that the biggest difference between great food from a restaurant and great food from the home, is how the food is seasoned. There are a lot of home cooks whom are a little timid when it comes to salting a dish, whereas in a restaurant we tend to be slightly more aggressive with our salting. Salt has a myriad of purposes with food: taste, preservation, pulling moisture out, as well as awakening the taste buds. I could go on for pages and pages about its uses, but there are actually books written on this topic, so I’ll just say this:
Grey Salt is slightly moist and unrefined. It is great for finishing dishes, such as salads, fish, and popcorn or nuts.
Black Salt gets its color from activated charcoal. It is good for those interested in detox diets. It has a strong mineral flavor, so it would be best used in dishes that have a lot of other flavors going on, such as chutneys or stir frys.
Pink Salt gets its color from clay pots made from volcanic rock. It has a, subtle mellow, earthy flavor that’s fantastic on pork, chicken, and steaks."
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