Media Clips – Salt Fiend

by moderndomestic on December 2, 2010

Delicious saltiness. Photo from the Washington Post Express.

A few weeks ago, Beth Luberecki, a freelance reporter for the Washington Post Express, interviewed me about salt. Why would a reporter be interviewing a baker about salt, you ask? Because without salt, baking doesn’t work – baked goods tastes flat and plain. A pinch of salt brings out the flavors in your food – it’s what makes your favorite pound cake taste buttery and rich, not blandly sweet.

The piece came out yesterday – and yes, there I am, sounding just like the salt-addict that I am. It also has good sources for high-end artisanal salts, and tips on the best way to salt your savory food.

If you want a good holiday cookie recipe that uses salt, try these salty and sweet chocolate thumbprint cookies. The salt balances the rich chocolate flavor of the cookies – it’s an irresistible combination. I brought them to a holiday party last year and they disappeared in minutes.

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{ 3 comments… read them below or add one }

mary December 2, 2010 at 10:52 am

I remember the days when I didn’t use salt. I was ignorant to it’s power. Now I know. Now I use so much it’s embarrassing.

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Olga @ MangoTomato December 2, 2010 at 3:04 pm

oh wow, congrats on the piece!!! Love salt.

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Victoria (District Chocoholic) December 3, 2010 at 2:36 pm

Congratulations on this piece! My mom used to make me leave salt out of baked goods because she thought that was the point of unsalted butter. Blech! Luckily, when I was a teenager, I found out that the point of unsalted butter is to be able to CONTROL the amount of salt in a recipe. Boy did I have fun taunting her with that one (I was a teenager, ok?).

If you love salt with your sweets, check out the Taza Salt&Pepper discs at Biagio. To die for.

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