Quote:
Originally Posted by Snaquebite
TS...Is that 5:1 pepper to salt? If so, what's the reasoning? I sometimes heavily salt some meats prior to cooking for a short time, but it's rinsed or wiped off then re-seasoned. I also use a coffee grinder...
I have that book from CIA along with a few others...I especially like "Sauces" by James Peterson.....A great sauce can mask minor mistakes IMHO.
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salt to pepper.......
I have "The Sauce Bible" by David Paul Larousse great book!