The topic of salts can get confusing really fast. If you’re not a chef it seems like every chef makes a big fuss about salt. (At least that’s what I thought when I first stepped into the culinary world.)  And that’s because salt is SUPER important. In the book Salt, Fat, Acid, Heat not only is salt highlighted first, but author, Samin, italicizes this like it’s … Continue reading What kind of salt should I use? | Chef's Quick Guide to Salt