Don’t be afraid to use salt and pepper. Even if a recipe does not call for salt and pepper take a minute and consider if it will add to the dish (I am talking mainly about cooking here rather than baking). Take meat and poultry for example. I have not encountered a piece of meat or poultry that was not improved by sprinkling it with both salt and pepper. On both sides. Why both sides? Because you eat both sides! I learned that in a cooking class, no joke. Anyway, no matter what the recipe says, I always start by salting and peppering my meat and poultry. And don’t be stingy, sprinkle away! Vegetables too. A little salt and pepper goes a long way here. And eggs! Eggs need salt and pepper.
Consider two easy upgrades for your salt and pepper that will bring benefits to your daily cooking:
· If you don’t have one already, invest in a pepper grinder. I am partial to copper pepper grinders.
· Toss your regular salt and use kosher salt.
Looking for more ideas for upgrading your salt & pepper?
· Try a special salt such as Hawaiian salt, sea salt or grey salt. To learn more about gourmet salts go here and here.
· Consider trying truffle salt the next time you grill meat.
· Try Florida Pepper which is a citrusy pepper that is wonderful on vegetables.
· Consider the fragrant long pepper next time you fill up your pepper mill.