Thomas Keller on How to Salt, Season Food

Written by Pat's Papers | Thursday, 28 April 2011 9:33 AM

If you love to cook, you’ll want to check out the series of monthly Master Class columns the LA Times kicks off in its food section today. The paper asked four famous chefs to write articles detailing some of the tricks they’ve learned from their years in the kitchen. Thomas Keller is up first, with tips on how to salt and season your food. In addition to walking readers through the difference between a dry and a wet brine, Keller demystifies the “season with salt and pepper” endnote that appears in virtually every recipe. Nancy Silverton, Tom Colicchio and Sang Yoon will offer their own advice in coming months.

Share This Story


 

 

Enter address below to get the morning headlines in your inbox (more details)

Editor's Pick

In Support of the Sitting Ovation

In Support of the Sitting Ovation

A plea from New York Times’ columnist Ben Brantley: “I’m just asking you, my comrades in urban theatergoing, to think before you stand, if you must stand at all.”

New on the Story Stack

Links from our Sponsors

Popular Posts


Pat Kiernan's Facebook profile

Links

Favorites

U.S. Newspapers

International Newspapers

News