The flavor of the salinity varies between salts. Very slight, more noticable in finishing salts. I find sea salt a cleaner flavor, but purely a matter of preference.
The anchovy paste is usually not optimal, flavor-wise. For next time, try and find salt packed, that you can rinse... or a good olive oil packed.
With what you have... you can use small amounts in puttanseca sauce, salsa verda, green goddess dressing, and also blended with roasted red bell peppers for a bagna cauda style dip.
Do you notice a taste difference when you do kosher salt vs sea salt for meat? That's the only place I use kosher over sea salt.
Pure turbo moment I know.
The flavor of the salinity varies between salts. Very slight, more noticable in finishing salts. I find sea salt a cleaner flavor, but purely a matter of preference.
Can definitely notice the improved taste in finishing salts. And no officer, I'm not pulling out my kosher and sea salt to do a taste test.
Love you bro, information overload on this sub, so cool. Forcing me to get better 🥂
🤝
Pod! Speaking of salty seasonings . . . I got me a bottle of anchovy paste, but am having trouble using it effectively. Any suggestions? 🤔
The anchovy paste is usually not optimal, flavor-wise. For next time, try and find salt packed, that you can rinse... or a good olive oil packed.
With what you have... you can use small amounts in puttanseca sauce, salsa verda, green goddess dressing, and also blended with roasted red bell peppers for a bagna cauda style dip.