Salt

Salt has been prized above gold by both western civilization, as well as Mezoamericans for thousands of years.  In fact, the word “salt” is the root of our modern word “salary,” and “sales.” Even today, there is no better way we know of to turn the simplest dishes into an exploration than by serving two or three different exotic salts alongside.  In cooking, salt serves to break down fats, and is responsible for the release of a significant portion of the aroma that comes from cooked foods (try this — smell your dish on the stove before adding salt, then add salt and cover for a few minutes, and smell it again).  Salt also adds that unique flavor that our bodies crave when added as a finishing. Some salts, such as Fleur de Sel, and Truffle Sea Salt actually lose their unique flavors when cooked, so should only be used as finishing salts.

So here is our challenge — the next time you are serving a simple dish, like beets, a caprese salad, or a broiled steak, place on the table two or three different salts, including at least one that is not white, and watch how it livens up the meal, and the conversation.