Oversalting: I don't get it
- eatingzen Apr 19, 2004 12:08 AM
Without naming names, I've experienced the practice of some kitchens oversalting their dishes. Someone told me that this is currently trendy. I don't get it. Has anyone else had this experience? Can anyone explain it"" Thanks.
I saw somewhere I think on Rogers TV a discussion of how salt is the "new pepper" this chef had a tray with 8 different sea salts, black red, orange etc. All of these where natural from different parts of the world with different flavours..
Salt has tradionally been a staple as a food preservative until the advent of refridgeration. Then even dimished further as the healthy food craze hit.. now it is being used as an "exotic flavour"..
My wife and I recently had dinner at Edward Levesque's Kitchen (full review to follow) and every one of the dishes was oversalted. I hope this is not trend.
I've eaten at restaurants, thought the food was tasty, then been thirsty the entire evening--from the salt. My guess is,cooks without good grounding in creative seasoning think that a hit of salt will impress the customers' taste buds and they'll come back again..