Par for the Coarse

Peb­bly Span­ish salt is a fuss-free choice for bak­ing roasts and seafood

SAVEUR - - Test Kitchen -

SALT BAK­ING is a re­fresh­ingly prim­i­tive cook­ing method (see “Un­der Cover,” p. 54), and au­thor Jeff Koehler says lo­cals swear by the Span­ish brand Sal Costa: an ex­tra-coarse re­gional choice that’s easy to brush away after bak­ing. State­side, we found that coarse Mediter­ranean sea salt ($10/ lb.; food­sof na­tions.com) is a close sub­sti­tute. The ad­di­tion of fresh herbs and black pep­per­corns is a quick and el­e­gant way to en­hance its fla­vor be­fore bak­ing. —K.C.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.