Always refers to sea salt rather than any chemical-laden so-called table salt. (The chemicals are to make it flow, I believe.) I like Malden salt so much I can eat it.<\/p>\n
Unless otherwise stated, this refers to freshly ground black pepper.<\/p>\n
Unless otherwise stated, this refers to unsalted butter, which makes controlling the level of seasoning easier. (I still tend to over-salt, probably because I like salt.) Salted butter has few places in cooking but it is<\/strong> useful for making beurre noisette,<\/em> (according to my fish guru, the eminent Mr. R. Stein).<\/p>\n Unless otherwise stated, this always refers to Extra Virgin Olive Oil (aka EVOO). I generally can’t see any point using anything else.<\/p>\n With but one exception, I always use home-made stocks. It is so important to avoid the common, always-tastes-the-same, subtle-as-an-air-raid, manufactured flavour offered by chemical-rich cubes. [Oh, OK, since you asked, the exception is soaking couscous when I don’t mind using a weakish manufactured stock.]<\/p>\n","protected":false},"excerpt":{"rendered":" Salt Always refers to sea salt rather than any chemical-laden so-called table salt. (The chemicals are to make it flow, I believe.) I like Malden salt so much I can eat it. Pepper Unless otherwise stated, this refers to freshly…<\/span><\/p>\nOlive Oil<\/h4>\n
Stocks<\/h4>\n
\nThere are four stocks that I like to use as follows:<\/p>\n\n