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Salt and Pepper

45K views 10 replies 9 participants last post by  ken bo slice 
For salting water " salty as the sea" to apply to green veg. sorry to steal but i believe its directly from the french laundry book or from one of thomas's speeches. just my 2 cents
Keller may have said that but it wasn't "his" he's just repeating a very common guideline that's probably been taught for hundreds of years. Every chef I ever worked for used to give the same advice. As to the salt to pepper ratio, we never really measured; just mixed until it looked "right." But if I had to guess, it was probably in the range of 5-7:1. This was using kosher salt and freshly, finely ground black pepper. Most places I worked at, even the really high end places rarely used white pepper, even when it came to things like potato purees and such. And personally, I've never been a fan of white pepper either.
 
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