Entries tagged with 'salt'
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This coffee doesn't contain salt, but it might be better if it did. If I had a nickel for every time I saw a salt shaker at Starbucks. Wait, no. Then I'd be broke. Even as a salt enthusiast, my mind hasn't stretched as far as considering salty coffee. Apparently it's big in Taiwan. According to the China Daily: It gives you three tastes. First, you get the slightly salty taste from the cold cream foam, second, the mixed taste of the salty cream foam and hot coffee, third, the aroma of coffee. Salt reduces the bitterness in coffee, but only in moderation of course. That second pinch might turn it into a salt lick. Jacob Grier of the...
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Recipes Roasted Trout with Smoked Salt and Fresh Woody Herbs Smoky Spaghetti Carbonara Smoked Salt Caramels I am addicted to salt. If allowed to bring only one thing to a desert island, I wouldn't even have to; the one thing I need to survive, salt, would be in the ocean all around me. One day last year, I walked over to the supermarket with spring in my step—it was my salt cellar renewal day, time to replenish my collection of salt. I stand at the shelves and ponder my options. I saw the famed Maldon sea salt, in its stately box, on the bottom shelf. I thought it would be expensive, and I almost left without it, but something...
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Writer, cooking teacher, and private chef Eric Gower, who blogs at The Breakaway Cook, has the skinny on making tangerine salt. "The salt is a wonder," Gower writes. "It turns a lovely shade of yellow-orange, smells fresh and toasty citrusy, and, sirenlike, beckons me to use it every time I go near it." I'd never really given tangerine salt much thought until reading Gower's words, but it sounds like a simple luxury that's both affordable and easy enough to make daily. Related Cook the Book: The Breakaway Cook...
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Photograph from notinponce on Flickr Salted Water for Boiling is easily Epicurious' most commented-on recipe, with 801 responses at last count. The thread has become a treasure trove of sarcastic comments: I am frustrated with these "advanced" recipes. Does everyone think we're ALL professional chefs?? I can't tell at what point to add the salt, and what kind of salt? Kosher? Fleur de Sal? Iodized? And then what kind of water? Tap? Distilled? Artesian? How long do I boil it? I am so confused. Please, Epicurious, screen your recipes better. Don't waste your time on this one. I substituted leftover hot dogs for the salt, and used a combination of maple syrup and salsa instead of water, and it didn't...
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Design*Sponge has a cute idea for what to do with blank nesting dolls: turn them into salt shakers! Or rather, "anything powdered" shakers. Suggestions include pepper, cinnamon sugar, and Parmesan cheese. Related Salt-n-Pepa Salt and Pepper Shakers Cute Salt and Pepper Shakers Film Canister Salt and Pepper Shakers...
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Photo by kevindooley on Flickr Portfolio magazine's brief primer on salt breaks down some of its different characteristics like color and shape and how they affect flavor. Thomas Keller’s Per Se in New York presents a tray of 10 different salts to diners, while the restaurant Cyrus in Healdsburg, California, has both Maldon sea salt and pink Hawaiian salt on its tables for diners to experiment with. Salt-centric boutique the Meadow in Portland, Oregon, has 85 to 90 different salts at any given time, according to co-owner and self-described “selmelier” Mark Bitterman. “We’ve doubled in size every year since we started in 2003, but I think we’ve just hit the tip of the iceberg,” says Naomi Novotny, vice president of...
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Photograph from pboyd04 on Flickr "Given the importance of seasoning, it's odd how often it is overlooked in recipe books," notes Bee Wilson in her Telegraph piece on specifying quantities of salt in recipes. She points out that Indian chefs tend to be precise in specifying how much salt to use in a recipe and when to add it, but other chefs will list salt or pepper without a quantity. Although this may work for accomplished chefs, "for the inexperienced cook it can be hard to judge." My experience as an inexperienced cook lacking intuition is that not being told how much salt or pepper to use in a recipe usually results in something that tastes less than palatable. If...
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©iStockphoto.com/Cardston I thought I was past the part of my pregnancy where I worry about what to eat and onto the part where I worry about what we’re going to do with the kid when she’s out and about. But I just managed to find another source of concern, one I could have allayed easily enough at the beginning: most pregnant women should use iodized salt for cooking and seasoning, and I don’t. The vast majority Americans are using iodized salt without even thinking about it. We began adding iodine to much of our salt in the 1920s, after the draft during World War I revealed the extent to which hypothyroidism, a result of iodine deficiency, plagued the population. Thanks...
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America's fat problem: "I say unto you: Fat is good! Fat is necessary. Ask any chef. Fat does not make you fat, eating too much makes you fat! We aren’t filling our bodies with sodium because of the box of kosher salt we use to season our food, we’re doing it with all the processed food that’s loaded with hidden salt. And American cooks and American diners need to understand the differences."...
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Adrienne of Nosheteria on the wonder that is salt-baked potatoes: "Salt and potatoes but not salty potatoes. Baked but not oven-roasted. Toasty warm but not crisp skinned. Simple to make and impressive when brought out of the oven. Why hadn't I ever thought of this? Because now, it's the only way I want to eat new potatoes."...
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