I grew up in a family of ice cream enthusiasts. My dad has always been a staunch supporter of Ben & Jerry’s, and a veritable super fan of Chubby Hubby — you know, the one with peanut butter and, more importantly, salty pretzels.
Tagged With salt
One of summer's greatest pleasures is sipping an icy, refreshing beverage in the sunshine -- or the nearest patch of shade. Summery cocktails and punches aplenty are finally ready for their seasonal debut, and just about all of them could do with a bit of salt.
If there is one hill I will die on, it is that boxed mix brownies are usually the only brownies worth my time — but that doesn’t mean I don’t like to get fancy with them. If you’re looking to pass yours off as a little more gourmand, simply change the oil.
Well-seasoned water is the foundation of every delicious pasta dish. These days, you’d be hard-pressed to find a pasta recipe that doesn’t instruct you to salt the cooking water, but beyond vaguely invoking the sea, few of them bother to tell you how much salt is enough.
Salt makes everything better, and that includes beverages. Beyond margaritas, salt enhances the flavour of and tames any bitterness in almost any cocktail. Though it’s a common practice to rim your glass with sodium chloride, it’s a gross one, which is why you should season the drink, not the drinking vessel.
As an unapologetic craver of the glorious mineral that is sodium chloride, I firmly believe that anyone who's serious about cooking needs an easily-accessible salt cellar. No other ingredient changes the way you perceive flavours like salt does; while it's rarely the sole seasoning agent in a recipe, it's the most important to get right.
Alison Roman's salted butter chocolate chunk shortbread cookies are everywhere. Bon Appétit, Eater, Nylon, Smitten Kitchen and The New York Times have covered them in glowing detail; The Cookies pop up on my Instagram discover feed literally every day. The best recipes are more than the sum of their parts, but the sheer volume of breathless, googly-eyed reviews suggest that a concerning number of people have lived deprived, salted-butter-cookie-less lives until now.
If you've watched any appreciable number of cooking shows, you've most likely been instructed by some famous chef to "finish" your dish with a drizzle of oil, a sprinkling of salt, or some freshly chopped herbs. "Finishing" a dish, which is quite different than polishing one off, simply means adding those extra flourishes to help the food shine and become its best self.
Australian guidelines recommend limiting salt intake to six grams a day or less. The World Health Organisation advises limiting salt even further: to 5g (for adults) and 2g (for children) per day or less. But how much can you get away with before it starts to become seriously unhealthy? Let's take a look at the science.
It is with a heavy heart that I must inform you of a "smart salt shaker" called "The Smalt". Oddly, the shaking aspect of this shaker is still decidedly unplugged -- you still have do all the shaking; Smalt just "tracks" it for you. (And lights up. And plays music.) It is, essentially, the Juicero of seasoning.
Being the seasoned and savvy home cook that you are, you probably know how to make a simple salad dressing without too much trouble. But there's an even easier way to dress a pile of crunchy veggies, and all you really need is some salt.