Pecker wrote:I've seen plenty of programmes, etc, on this country's to chefs, and I can't remember one who doesn't use Maldon - it's certainly the most popular among them, and by a long way, if not universal.
Steve W
thelawnet wrote:It's not like nasty cheap sodium chloride, no it's poncey sodium chloride so it doesn't have any of the bad effects of normal sodium chloride and makes rainbows and butterflies.
aris wrote:Salt is salt. There is no such thing as stronger salt. Show salts due to their crystalline structure may taste stronger when our on the tongue, but that says more about the tongue than he salt. Once it is dissolved, it is gram for gram the same.
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