It used to be just salt and pepper at the pass

Started in the 90s at a diner in New Jersey. All we had was salt and pepper at the pass for finishing. Now I got 7 different finishing salts, three types of pepper, and fancy oils. Cooks today don't know how to make a dish pop without a dozen bottles.

2 comments

2 Comments

charles6781mo ago

A good cook knows salt is just salt. Everything else is a crutch.

spencer_chen61mo ago

Agree completely, man. I spent years chasing truffle oils and fancy finishing salts, thinking they made me look like a pro. But honestly, the best dish I ever made was just pan-seared chicken with kosher salt and a little pepper. The quality of the salt itself matters way more than any gimmick. In my experience, once you really learn to season properly, all that extra stuff just gets in the way. Keep it simple, let the ingredients do the talking.