Here’s a brief experiment: Grab a couple of your favorite cookbooks or food magazines and browse through the recipes. Go ahead; we’ll wait. What’s the one ingredient that appears in almost every single recipe, from appetizers and main courses to desserts and even cocktails?
When used properly, salt can minimize bitterness, balance excess sweetness and enhance the aromas and flavors of the ingredients it’s partnered with — something chefs and mixologists have long known. (Tip: To up the deliciousness of your next made-at-home cocktail, use a small portion of a saline solution.)
Stephen Bukoff inside Grana, The Langham's new signature restaurant set in what was once the Grand Hall of the Federal Reserve Bank of Boston.
To help you discover the magical powers of salt as an ingredient, we turned to a professional: Stephen Bukoff, a graduate of the Culinary Institute of America, 16-year veteran of Four Seasons Hotels’ kitchens and now the executive chef of The Langham, Boston.
In his current role, Bukoff oversees in-room dining and banquets as well as the hotel’s new dining concepts: Grana, a recently-opened Italian-leaning restaurant, and The Fed, a charming British-inspired cocktail pub. You might guess he knows a thing or two about cooking with salt.
Salt is in your pantry, on your dinner table and likely makes an appearance in almost every dish you eat. But where does it come from, and how is it made? We answer these questions and more about the seemingly simple crunchy condiment.
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Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
PLEASE TURN OFF YOUR CAPS LOCK.
Don't Threaten. Threats of harming another person will not be tolerated.
Be Truthful. Don't knowingly lie about anyone or anything.
Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
Share with Us. We'd love to hear eyewitness accounts, the history behind an article.