A Quote by Ferran Adria
Salt is the only product that changes cuisine. There's a big difference between food that has salt and food without it. If you don't believe that, ask people who can't eat salt.
Related Quotes
Salt is one of the flavors that makes food taste good - salt, sugar and fat. So it's a natural thing for all chefs and cooks to add salt, because it enhances the flavor of the food. If you go out to eat, I guarantee you're going to be eating a lot of salted foods that you are going to have no idea.
Salt is an unusual food product because it is almost universal - all human beings need salt, and most choose to eat more than is necessary.
Many foreigners imagine that Latin American cuisine is spicy, but Chilean food, on the whole, is extremely bland: salt, vinegar, mayonnaise, and more salt are the four basic condiments. Black pepper is conspicuously absent, and not only from the food - it is also rarely available even on request.
I'm very sensitive to salt. I always see and feel a big difference in my body when I eat it, so I try to consume salt in moderation.
People under-salt their food, and they think it's bland, but salt brings out flavor.
Salt is a powerful symbol in Haiti, as elsewhere. Salt of the earth, for example is an American phrase. In Haiti, myth and legend has it that if you are turned into a zombie, if someone gives you a taste of salt, then you can come back to life. And in the life of the fishermen, there are so many little things about salt that I wanted to incorporate. The salt in the air. The crackling of salt in the fire. There's all this damage, this peeling of the fishing boats from the sea salt. But there is also healing from it, sea baths that are supposed to heal all kinds of aches and wounds.
My food villain is salt. I'd love to be have the odd ready meal as a lazy treat, but some contain 33% of your salt intake! i just cant do it to myself!
The arts are the salt of the earth; as salt relates to food, the arts relate to technology.
I would say that I mostly use Kosher Salt for seasoning my water and flour. I love sea salt, too. I think both are just fine, as long as it's not iodized salt.
Adding salt to desserts helps to balance and pronounce flavors. Almost all of my desserts have salt in them. They don't taste salty per se, but if I gave you two of the same item - one with salt and one without - side by side, you would realize something was missing.
The purpose of the salt in the steak is to do its work so quietly that it changes the nature of what it invades without calling attention to itself. Salt must get into something in order to have effect, where it indelibly stamps its own character upon what it invades.
While many processed foods are full of salt, and excessive salt intake is associated with hypertension and other conditions, salt is essential to health. It can be dangerous to have too low a sodium intake.
If you can't afford organic food and are unable to grow your own, it's crucial to wash all inorganic produce very carefully to minimize the toxins you consume. Soak everything for 20 minutes in water with vinegar and salt or water with fresh lemon juice and salt.
When it comes to salt, what was really staggering to me is that the industry itself is totally hooked on salt. It is this miracle ingredient that solves all of their problems. There is the flavor burst to the salt itself, but it also serves as a preservative, so foods can stay on the shelves for months.
Passion is the salt of life, and that at the times when we are under its spell this salt is indispensable to us, even if we have got along very well without it before.
A good aphorism is too hard for the tooth of time, and is not worn away by all the centuries, although it serves as food for every epoch. Hence it is the greatest paradox in literature, the imperishable in the midst of change, the nourishment which always remains highly valued, as salt does, and never becomes stupid like salt.
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