Are all salts the same?

The two major brands of Kosher salt – Diamond Crystal and Morton, are very different products.    Cooking magazine editors are no strangers to the complaints department. Frequently, readers make liberal substitutions or skip over steps in recipes. “I cut half the sugar, replaced the white flour with rye, and only used egg whites. This …

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Too much salt?

6 William Meppem Be careful not to overseason slow-cooked dishes. What happens if I add too much salt to my cooking? M. Kennedy If you mean that you are consistently cooking and eating very salty food then you will probably die, most likely from cardiovascular disease. See your doctor. If you have accidently overseasoned a dish, …

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Salting Food

Seriously though, chefs use way more salt than the average home cook and theycontinue to add salt throughout the recipe, tasting it as they go. Here are a few tip videos that I like that help explain some crucial salting techniques: Pre-Salting Chicken – how salting your chicken before doing anything else makes it that …

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Salting Pasta

“Learn how and when to use salt. When a box of pasta tells you to put one teaspoon of salt in for a gallon of water, no! It has to be salted like the ocean, because when you drain it, you want the salt to adhere to the pasta. I use a quarter to a …

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Keep salt flowing

If your salt is clumping up, put a few grains of rice in with it to absorb excess moisture

Salt and eggs

Don’t add salt to eggs before cooking – it dulls the colour and ruins the texture. Add seasoning at the end. Gordon Ramsey


Always season meat and fish evenly; sprinkle salt and pepper as though it’s “snowing.” This will avoid clumping or ending up with too much seasoning in some areas and none in others.Mary Dumont – Harvest, Cambridge, MA


Acidity, salt and horseradish bring out full flavours in food.Michael Symon – Iron Chef America

The science of taste

Learn To Make Any Dish You Cook Better With The Science of Taste   It’s happened to us all at one point or another: The dish you’ve cooked is too salty, too spicy or perhaps just too… meh. The key to correcting — and preventing — this is balance, when all the flavours of the dish …

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Fleur de sel

Try smoked fleur de sel: Use it sparingly to finish a dish and bring another layer of flavour.Michael Schwartz – Michael’s Genuine Food & Drink, Miami


My general advice to home cooks is that if you think you have added enough salt, double it.Grant Achatz – Alinea and Aviary, Chicago


To live a long life, use less salt. To live a happy one, use more. Salt is the West’s MSG – it gives food more flavour, and is the main reason restaurant food often tastes better. “Correct” seasoning, to a chef, is as much salt as you can possibly get into the dish without it …

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