tag: salt
Subscribe to RSS feed
Why We Love Kosher Salt
Read on to learn why the Fine Cooking staff prefers to use Kosher salt over table salt.
view details
Worth its Salt
For blue Iranian rock salt, black salt flakes from Cyprus, or pink Pakistani Himalayan salt, check out The Spice Lab, a gourmet purveyor that sources exotic salts from 40 countries.
view details
A Pinch of Salt
Too much salt isn’t good for you, but too little makes for a bland meal. Here’s how to strike the right balance.
view details
Dried egg pasta revisited
Waaaay long ago, we discussed why it is okay to dry your own egg pasta. A comment from a reader encourages us to revisit the topic.
view details
Salt Your Salad
A pinch or two of kosher salt does wonders for the flavor of a tossed salad.
view details
Pink Chicken: Always a Menace?
1 commentWe're told, when cooking chicken, to cook it thoroughly to make it safe. Why do we do that, and is it always necessary?
view details
Roasting a Chicken Well
3 commentsA few of the why's and how's of roasting a chicken and having it come out properly.
view details
A Salty Shindig on SaltySeattle
1 comment63 salt samples from six different continents and a group of 70+ partygoers makes for an interesting read at SaltySeattle.com.
view details
Kosher vs. Table Salt
2 commentsA lot of people make a fuss about using kosher salt instead of table salt. Here is the why of it, and an in-depth look at crystals.
view details
Numbing Celery
7 commentsCelery is a veritable chemical weapon house, but really, what isn't? Some people get a numb tongue from eating raw celery, and we explore possible reasons why as well as some of the limits of our knowledge of food.
view details
The Secret of Spooled Gyro Meat
5 commentsThe first time experiencing a side of gyro meat can be a daunting and confusing experience. Fortunately, gyro meat is nothing but tastiness and a clever technique or two.
view details
The Application of Salt
13 commentsSalt is one of the most important ingredients in all of cooking. When it is applied is often more important than how much is applied. Here is a grand tour of salt and its applications.
view details
Pickled Habaneros and Jalapenos
A hot treat to add to many dishes- pickled habaneros and jalapenos.
view details
How to Make a Salt Crust for a Roast
Learn an unusual but simple technique for keeping a beef rib roast juicy during roasting.
view details
Dried Egg Pasta: Hidden Danger or Perfectly Safe?
4 commentsWhen someone at home makes some fresh pasta, it's generally made with egg. Why is this okay to dry and store?
view details
Have knife, will travel
6 commentsWhy you should bring your own knife, and other tips for success when "guest cheffing" for friends.
view details
Stainless steel... or is it?
6 commentsSometimes while going through some known territory, I run across some new tidbits. What started out as a simple look at boiling revealed hidden dangers to your pots.
view details
Cooking beans in salt water
4 commentsA traditional bit of advice in cookbooks is to avoid putting salt in the cooking water for beans. Will this toughen the beans, or is that advice not entirely correct?
view details
