|By Tsierer (Tsierer) on Tuesday, October 12, 2004 - 04:17 pm: Edit|
I'm interested in knowing what kind of flavored sea salt would increase the productivity of your line. For example, would it make your job easier if you had fresh-roasted garlic blended into some grey salt so that you didn't have to use the time to make your own garlic?
Also, what types of flavors do you find yourself searching for most often in the kitchen?
|By Brians (Brians) on Wednesday, October 13, 2004 - 08:53 am: Edit|
Yuck, flavored sea salt.
If I want to add a flavor to something I'll just add it. My line is so small I don't need some kind of fru fru salt taking up space.
good ole Kosher all the way.
|By Chefgibz0 (Chefgibz0) on Wednesday, October 13, 2004 - 09:09 am: Edit|
Knowing that you are probably doing research for your company to sell products to Chefs I think it wise to come out and say it. Besides, if there was a Chef out there trying to increase productivity with flavored sea salt.......they are not worth their salt. Finishing touches are done on the line ala minute!.......not flavoring a dish. And if one is "searching" for "flavors" in a kitchen they might want to search for the door out of the kitchen and into the help wanted adds.
|By Tsierer (Tsierer) on Wednesday, October 13, 2004 - 10:46 am: Edit|
I AM doing research and your reactions would be my reaction if I was a chef in a restaurant kitchen... I just didn't want to seem like I am advertising my product. Anyway, I've been approached by some local chefs to make a "custom" salt for them, so I was curious why they would be interested in such a thing if they were truly "worth their salt" in the kitchen. I thought it might be to increase productivity and make things move faster. We mostly sell to the general public who has no idea how to USE sea salt in the first place, but I'd like to try and find out how restaurant chefs would benefit from our products... If you can help, please do. I read this article (http://www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/2004/10/06/FDG7H911FA1.DTL) that made me wonder if I should sell to restaurants.
|By Ladycake (Ladycake) on Friday, October 15, 2004 - 08:37 pm: Edit|
Hey, guys, no need to be rude! The guy is obvious and it's no skin off our noses, right?
The best salt combos I have used have been dry rubs for lightly blackened fish and chicken. They are sugar, salt, paprika, chilie type rubs. They present well and the public loves the finished product. As far as buying them? I don't know I usually make them.
|By Chefmanny (Chefmanny) on Saturday, October 16, 2004 - 05:21 pm: Edit|
A chef can't, or won't make his own mixes?????