About Renee Aun Expertise I have knowledge of the chemicals in spices that give them their medicinal qualities. I am also able to discuss their origins, trivia and folklore. I can advise on how to use spices, especially international spices and blends.
Experience I am the sole proprietor of Chumley & Stella's™ Spice 'N Easy™. I have sold to individuals and restaurants. I operate an ebay store. I have been cooking since I was a child and have won first place in numerous cooking contests. I incorporate spices in my aromatherapy, homemade bath & beauty products and gourmet dog biscuits. I use my extensive scientific background to create spice blends that are pleasing to the eye, nose and tounge.
Education/Credentials I have a degree in Biology and 20 years as a Pharmaceutical Research Scientist.
Past/Present Clients Yulia Volkova of the Russian Pop Group t.A.T.u., Mombasa Moose Co., MOS Monastery, Dean Foods.
Question Hi
Sorry for such a simple, possibly stupid question, but I would like to know. I watch so many cooking shows where in every show, every episode, everyone ALWAYS uses salt and pepper to cook with. I know it's suppose to bring out the flavor of foods, but my palate is sensitive to salt/sodium and I don't like the taste of salt overpowering my food. Don't get me wrong, I buy the variety of jar and packet seasonings and even though the sodium is high, I still don't experience an overload of a salty taste.
I would love to bring out the flavors of steaks, chicken, etc. without them having any overpowering salty taste once cooked. Will seasoning with salt do this? Is kosher salt better than table salt? Do you recommend one salt over the other? For cooking/grilling meats and chicken that is...
Thanks!!!
Answer Hi Ed,
I haven't used regular salt in ages. My suggestion is to use sea salt. I find it has a nice mellow salty taste w/o the horrid over saltiness. I use Kosher salt when I make brines. Another thing is to check ingredients of everything you use. Many, many times, I won't add the salt specified in a recipe because there is plenty already in the other ingredients. My favorite sea salt is from the Dead Sea because of it's very high mineral content.
