A Quote by Michael Moss
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.
Related Quotes
Salt is a preservative. It really holds flavor. For example, if you chop up some fresh herbs, or even just garlic, the salt will extract the moisture and preserve the flavor.
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 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.
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.
People under-salt their food, and they think it's bland, but salt brings out flavor.
The fact that, almost a century after refrigeration made salt-preserved foods irrelevant, we are still eating them demonstrates the affection we have for salt.
Life would pall if it were all sugar; salt is bitter if taken by itself; but when tasted as part of the dish, it savours the meat. Difficulties are the salt of life.
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.
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.
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.
Gandhi was only minding his own business when he took a walk to get some salt and ended up overthrowing the British Empire. You can't set out to overthrow an empire, but if you have to get some salt then get some salt. If you have to write some independent songs that are honest, just write them. If you have to do a day job stacking shelves, so be it.
Salt seasons, purifies, preserves. But somebody ought to remind us that salt also irritates. Real living Christianity rubs this world the wrong way.
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.
Salt has a greater impact on flavor than any other ingredient. Learn to use it well, and food will taste good.
"Do you know a cure for me?" Why yes," he said, "I know a cure for everything. Salt water." Salt water?" I asked him. Yes," he said, "in one way or the other. Sweat, or tears, or the salt sea".
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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