salt
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How And When To Salt Your Food, According To Chef Thomas Keller
Renowned chef Thomas Keller explains how to season your food properly so the salt is evenly dispersed. In an interview with Lynne Rossetto Kasper on The Splendid Table, Keller offers a few tips that deal with properly dispersing salt.
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Make Pickle Salt With Dill Stems And Vinegar
People seek out dill for its feathery, fragrant leaves, while the crunchy stems are largely ignored. They don’t have as much flavour as their leafy counterparts but, when pulverised and mixed with salt, you get a green, vegetal, pleasantly dill-scented salt. Combine that with a little powdered vinegar (sodium acetate), and you have a tangy,…
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Preserve Buddha’s Hand Citron Just As You Would Lemon
Preserved lemons are something special. They somehow manage to bring all five flavours to the table. With only two ingredients — lemon and salt — their primary flavours are (obviously) sour and salty, but after hanging out at room temperature for a while, the citrus mellows, developing a gentle sweetness with just a bit of…
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Make Flaky Finishing Salt In Your Slow Cooker
As of two minutes ago, I have 17 different types of salt in my kitchen, including a Jacobsen sampler (which I am methodically working my way through) and a packet of THC-infused stuff (which I have not tried). I love all of my salty sons dearly, but the Diamond Crystal Kosher and flaky Maldon get…