A pinch of salt (and pepper)

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Posted at 12:15PM, 22 January 2008 by Gregg Wallace - TV presenter, greengrocer

Some of you may have noticed that I'm very keen on the food of Italy with its reliance on seasonal produce and the general attitude towards preparing and serving it. And I have to say, I've travelled all over Italy - I go at least once a year - but I've never ever seen an enormous pepper grinder.

Restaurants in England purporting to do Italian food sport the most gargantuan pepper grinders...where has this come from?

It's not just Italian-style restaurants, it seems there's a plethora of restaurants where you can expect front of house staff to advance menacingly towards your table brandishing this scary looking object. How is it that a twist of pepper is perceived as so desirable? Are they, as I suspect, demonstrating a complete lack of confidence with the kitchen's ability to season its food?

Which opens up 'the seasoning debate'. Is it an insult to the chef or cook not to try the carefully prepared food before diving in with the seasoning? The likes of Marco Pierre White has been known to kick people out of his restaurant for simply requesting salt. Should we season away to our heart's content regardless or trust the skill of the chef - what do you think?

Comments

Barney

22 January, 1:32PM
Barney

I would love to say we should trust the chef but Im too often let down by chefs who dont season and therefore obviously havent tasted their food. Someone once said to me 'cooking without tasting is like driving with your eyes closed'

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Girl Flower

23 January, 9:49AM
Girl Flower

I agree with barney.. nice ideal but often the kitchen lets us down. do they deliberatly miss the seasoning knowing that most will season again anyway?

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squizita

23 January, 12:44PM
squizita

It is a disaster to over-season, and therefore the chef usually seasons to a milder level (as with all matters of taste, it is personal). Therefore, people who enjoy more pungent flavours should be allowed to season their own food a little. There tends to be a belief that food should taste 'one' way (and this 'one' way differs from chef to chef, funny that). At the end of the day, a chef is a craftsman working to please the customer- yes, s/he can demand descernment, but there is a line of respect where the diners (often with experienced, developed palates) should be trusted. What if an otherwise perfect dish ISN'T seasoned enough? Should we, the customers, suffer in silence because some ego won't be argued with? That will damage their business and ruin the diner's enjoyment- which is after all the point of eating out. I HAVE seen pepper grinders in Italy, in homes and restaurants. The difference is, the diner is allowed to make their own mind up and season their own food without s

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Unagi

23 January, 12:52PM
Unagi

I agree with squizita - people should be allowed to season food to their own taste as taste varies from person to person. I think the chefs will obviously season food to make sure it brings out the flavours but it should be left to the consumer to add more or leave as is.

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Sue

23 January, 5:54PM
Sue

I think that as with so many other things, seasoning is a VERY personal thing...one man's seasoning is another man's poison! Even a quick chat among family reinforces the fact that what one thinks is adequately seasoned is far less than another would personally choose.

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Barney

24 January, 8:58AM
Barney

I complete agree but, unless the food is for children, no seasoning at all is inexcusable.

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Kath

29 January, 5:51AM
Kath

I season my cooking as much as possible with spices and fresh herbs. However I never add salt and seldom add pepper unless the recipe calls for it. Never salt though even if the recipe does call for it unless baking. I leave the salt to the individual eating but I rarely see anyone reaching for the salt cellar(sellar)

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Kirsten

1 February, 11:40AM
Kirsten

This is an interesting debate. I love food and love cooking but am not an expert. My mother-in-law is offended if people over salt anything she has produced, and I understand if they haven't even tasted it, but I tend to not be bothered. I have noticed that TV chefs seems to add a lot of salt and I don't. Occasionally I think I should have added more but you live and learn! I would rather add too little than too much! People have different tastes so leave them to it.

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Jane

4 February, 1:47PM
Jane

I agree seasoning is a very personal thing. With increasing health concerns we should all be trying to reduce our salt intake. I use the minimum in cooking to enhance the flavour & find it quite annoying when guests reach for the salt without first tasting the meal. I have certainly eaten at several restaurants where my meal has been very salty for my taste so agree chefs probably need to err on underseasoning. Do you suppose over-salting may happen to increase wine & water orders in restaurants?

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kiwi

19 March, 9:30AM
kiwi

i hate salt and pepper

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