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Thread Number: 75787
/ Tag: Recipes, Cooking Accessories
Salt- |
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| Post# 996197 , Reply# 1 6/4/2018 at 18:34 (2,152 days old) by vacerator (Macomb, Michigan) | ||
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Same here, but last time they were out of Morton Kosher salt, so I bought Allessi sea salt. The crystals are fine for boiling water, but too large to season food with, other than a dry rub for meats. Next trip I got a salt grinder with kosher sea salt. | ||
Post# 996229 , Reply# 2 6/5/2018 at 00:28 (2,152 days old) by SudsMaster  (SF Bay Area, California) |
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I like just about any kind of salt...
Lately for table use I prefer "Popcorn Salt" (Morton). It's extra fine, and I believe one can use a bit less of it compared to normal salt for the same initial taste, when it's applied to the exterior of various foods. It also tends to adhere better to stuff like raw veggies. Of course mixed into food thoroughly there's probably little difference. | ||
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Post# 996240 , Reply# 3 6/5/2018 at 05:05 (2,152 days old) by Launderess (Quiet Please, There´s a Lady on Stage) |
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Downsizing packages
Is and has been going on for better part of decade or more.
A five pound bag of sugar from Domino or even store brands is now about 4lbs or so. www.consumerreports.org/c... www.nytimes.com/2011/03/29/busin... Don't use much salt outside of what is required for baking. Cooking try to use little as possible and just buy whatever is on sale. For brine or some meats use Diamond Crystal kosher salt. Keep the box open at tear spout and it never cakes or clumps up. | ||
| Post# 996270 , Reply# 5 6/5/2018 at 09:27 (2,151 days old) by perc-o-prince (Southboro, Mass) | ||
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Downsizing It's not much different for plants. A "1 gallon" potted plant is actually about 2.5 quarts. And let's not forget dimensional lumber. When I was a kid I actually thought a 2 x 4 was 2" x 4"! Chuck | ||
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Post# 996276 , Reply# 6 6/5/2018 at 11:13 (2,151 days old) by Yogitunes (New Jersey) |
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Post# 996288 , Reply# 7 6/5/2018 at 13:56 (2,151 days old) by robbinsandmyers (Conn) |
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I like using the Mortons Kosher salt for most cooking but have started using Fleur De Sel I bought off Amazon and also La Baleine salt, both from France as a finishing salt for salads, pizza, etc I dont want to cook the salt into because it will dislolve into the other flavors. So glad I found this combo. A good California EVOO with some crushed red pepper and sea salt and maybe balsamic vinegar and Im dipping the bread as fast as I can slice it lol.
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Post# 996541 , Reply# 8 6/8/2018 at 02:37 (2,149 days old) by SudsMaster (SF Bay Area, California) |
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I use water softener salt (Sodium Chloride) to make brine for pickling. It has no other additives and works just fine.
My mom also taught me the rice in salt shaker trick. But about 10 years before she passed, she called me up because she couldn't remember what she used to put in salt shakers. I told her and she seemed quite relieved. After that it seemed like a slow decline. | ||
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Post# 996572 , Reply# 9 6/8/2018 at 12:44 (2,148 days old) by RP2813 (Sannazay) |
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Lumber & Iodine A rough 2 x 4, I believe, still measures 2" x 4". Finished lumber has always been smaller.
I just saw a cooking show last night and learned that for some recipes iodized salt is preferred, as it adds a desired flavoring in some cases. IIRC, the recipe involved boiling a lobster, possibly for Newburg, in water with iodized salt added. | ||
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