What’s the perfect finishing touch for the well-dressed dish these days? For Janet Bourbon, senior corporate chef, Cargill, it’s often sea salt. “Sea salt adds a little something extra to a dish and ‘finishes’ it, like adding the perfect accessory to create the perfect outfit,” she says. “It’s like the diamond earrings of the food world.”
The Wichita, Kansas-based chef uses sea salt as a finish for many of the dishes she creates, including grilled meats, roasted meats, and vegetables. “I love to sprinkle it on top of salads after plating them,” she says. “Texturally, that crunch and mouth feel are just great.”
Amplify and intensify
Using sea salt as a finish can be a small touch that helps to amplify and intensify the flavors of ingredients, elevating a dish from good to great. “I like the way it tastes, the way it looks, and the way it feels in my mouth,” Bourbon says. “Also, sea salt is easy to add in just the right amount, because I can gauge how much I’m using by the feel of it in my fingertips as the larger crystalline structure allows me to add sea salt more precisely than I can add table salt with my fingertips.” Depending on the recipe, Bourbon usually finishes dishes with Cargill®1 Sea Salt Extra Coarse Topping or Cargill® FlakeSelect®2 Sea Salts.
To read the rest of the story, please go to: Cargill InPerspective™
