In this short video tutorial brought to you be Super Event Sussex Catering, managing director Tony Brewin discusses the use of seasoning with salt and pepper.
Salt and pepper are two basic ingredients that are used by everyone daily, yet is surprises Tony how little some people know about them and their correct use.
Salt is an essential component of our diet, but more importantly, it is fundamental for seasoning and will enhance other flavours. A dish that is under or over seasoned can ruin a meal, so it is important to understand the correct use.
Pepper is a more versatile spice. It packs a lot of flavour and can give a kick to blander dishes.
Kosher Salt – You can use this for all types of cooking. It dissolves quickly and its flavour will disperse rapidly. Tony recommends using it to toss and roast meat in, such as pork or beef.
Rock Salt – Great for seasoning and adding flavour to fishy dishes. Rock salt is also mixed with ice when making ice-cream to help regulate the temperature.
Crystalline Sea Salt – This is used for adding a burst of stronger flavour to your dish. These salty crystals will complement any fish dish or fresh salad.
Flacked Sea Salt – Flacked salt is used to bring a more complex and slightly briny flavour to steamed vegetables or seafood. You should crush the crystals between your fingers before sprinkling on to your dish.
Black Pepper – Black pepper comes from the vine of a pepper plant and holds a pungent flavour.
Pepper can be bought as whole peppercorns which can be crushed in a pepper mill for a strong taste.
White Pepper – White pepper has a more mild taste than black pepper. The peppercorns are picked when they have ripened and the outer shell is removed leaving behind the seed.
White pepper is commonly used when making gravy or mashed potatoes.