Spaghetti with veal salt. Photo by Donna Turner Ruhlman
is an amazing elixir because it enhances the flavors around it without imposing its own flavor. It adds depth and body to food, but only to liquids, soups, stocks and sauces.
My call for innovative uses of veal stock changed that with Josh Kantor's veal salt (see
the other winners here).
Josh Kantor is a 21-year-old senior economics major at Occidental College in Los Angeles and part-time garde manger at
Hatfield’s Restaurant. I'll let him elucidate.
by Josh Kantor
The inspiration behind the veal salt was the many foods I love crisp that I couldn't enhance with veal stock: fried chicken, popcorn, or the original motivation: french fries. I am a sucker for the ...Click to Continue Reading
