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tmaly
on Sept 2, 2016
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Canadian surgeons urge people to throw out bristle...
I use a coarse sea salt that is a little larger than kosher salt. It works out better with fish and meat.
sailfast
on Sept 2, 2016
[–]
True, but is a lot more costly so you may want to save the fancy stuff for at-table seasoning instead of pre-prep!
http://www.seriouseats.com/2013/03/ask-the-food-lab-do-i-nee...
CPLX
on Sept 3, 2016
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Use Maldon you heathens
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