Barefoot Contessa Ina Garten has identified her favorite ingredients after extensive testing of recipes for the best tasting product. Even the smallest ingredient is important to Garten, as she explained the differences in salt and why she never uses table salt.
The Barefoot Contessa does not use this ingredient as it tastes ‘metallic’
When a recipe calls for salt, Garten doesn’t reach for the salt shake but instead uses kosher salt – for good reason. The Barefoot Contessa has found that common table salt tastes “metabolic” and can adversely affect the taste of a dish.
Garten explained more through her cookery demonstration Casteisgte consessa: Cook as pro (via FN Dish), states that salt is “the single most important ingredient in cooking.”
Iodized table salt, however, is not a staple in Garten recipes.
“It actually contains chemicals to keep it flowing,” she said. “And it’s very sad.” She explained that she prefers kosher salt because “it is softer and good for cooking and baking… I use it in recipes, and I also use it to sprinkle over at the end to make it taste better. Really pop. ”
Flaked sea salt is her way when she wants to “finish dishes where you want to see the salt.” Garten cited recipes such as zucchini sticks or salted caramel brownies where the sprinkle gives “a little crust when you eat it.”
She prefers fleur de sel to her topped panna cotta or salted oatmeal chocolate biscuits (recipe below).
In response to a fan’s question about salt on the ‘Get Ina’ section of the Contessa Barefoot website, Garten explained why table salt is not her favorite. “I never use table salt because it has a metabolic taste and it tastes salty,” she explained. “All my recipes are based on Diamond Crystal kosher salt (even using a different brand of kosher salt makes a difference!).”
“Sea salt is less salty than kosher, and fleur de sel is even milder – I often use it for finishing rather than cooking,” she said.
Ina Garten’s salty oatmeal chocolate biscuit recipe uses two types of salt
Barefoot contessa chocolate biscuits salted oatmeal chocolate it is the perfect combination of salt and sweet.
“Biscuits contain salt – kosher salt, which makes the ingredients like the chocolate and oatmeal taste better,” Garten explained. “But that little bit of fleur de sel at the end just makes the biscuits delicious. ”
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- Light brown sugar 3/4 cup, lightly packed
- Grain sugar 3/4 cup
- 2 teaspoon real vanilla juice
- 2 extra large eggs, at room temperature
- 1¾ cup wholemeal flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1¼ cup old-fashioned oats, such as Quaker
- 3/4 pound bittersweet chocolate, like Lindt, cut into bags
- Dried cranberries 3/4 cup
- Fleur de sel
Preheat the oven to 375 degrees Fahrenheit.
Beat the butter, brown sugar, and sugar together at medium speed until light and fluffy, then stir to low speed and add the vanilla and eggs. Seed together the flour, baking soda, and salt, then mix in the oats. Gradually add the mixture to the icing sugar, beating on a low speed. Stir in the chocolate and cranberries. Place scoops of cooking dough on sheet pans lined with parchment paper and sprinkle each biscuit with fleur de sel. Bake for 10 to 12 minutes until browned.