General Discussion 4

For desserts: more salt, less sugar please!

phan1 | Apr 9, 200801:58 PM

Hi, I've been on a pastry rampage lately, and I find myself using more and more salt to get ideal results. While I love desserts, I often find them way too sweet. I find that a lot of people are taught to keep on adding sugar to strengthen the taste of a dessert when they should be adding salt. It's often that I find my desserts to have the ideal sweetness, but a bit bland in flavor. You add salt, not sugar!

Pastry and desserts are just like any other food. There's a difference between spicing and seasoning. Sugar is a spice and salt is a seasoning. If a steak is too bland, you're not going to keep on adding pepper until it's right are you? Adding sugar to a dessert until it tastes right is no more absurd than peppering a steak until it tastes right. I think desserts shouldn't be any sweeter than a nice, ripe fruit. Anything sweeter is just unnatural. I have no clue where adding salt to a dessert became "weird" to a lot of people, but I think it's something that should definitely be taught more. Seasoning is probably the most important and fundamental part of cooking; I don't think it should be any different in the pastry world. What do you guys think?

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