We use this salt cellar in THE NIBBLE test
kitchen. It’s easier to clean than wood
versions, since it gets a lot of spatter from
the stovetop).

Chefs salt meat and fish by sprinkling the salt from a height of roughly 6 to 8 inches.

This ensures that an even layer of salt seasons the meat, and there are no bland spots.

Another thing: Many chefs don’t use a salt shaker. Instead, they use a large salt cellar and sprinkle on salt by the pinch.

Salt is often kept in an oval wood box with a swivel lid. We prefer our glass and stainless salt cellar, for ease of cleaning.

Similarly, many chefs prefer to use kosher salt or sea salt for seasoning. The coarse texture makes it easier to take a pinch for seasoning.

Kosher salt (also called koshering salt) gets its name because coarse-grained salt is used in the koshering process to draw the blood out of meat and poultry.

• Check out THE NIBBLE’s Salt Glossary for the many different types of salt (you won’t believe how many!).

Photo © Victoria Pearson for Sprinkles Cupcakes.

THE NIBBLE

WISHES YOU

HOLIDAY JOY

Get out the punch bowl or the pitcher and fill it with Christmas sangria.

That’s pomegranate sangria with red and green apple slices, plus citrus.

• Get the recipe.

More tips:

• Freeze “Sangria ice cubes” so you can chill the drink without diluting it.
• Leave out the alcohol in the recipe and substitute 750ml worth of ginger ale to make a kids’ punch. Provide spoons so they can eat the chopped fruit. Kids love it!

Make a red and green sangria for Christmas.
Photo courtesy Pom Wonderful.

Put some thought into Christmas coffee.
Photo CSP.

But you don’t need flavored beans to create a Christmas vibe around your coffee. Here are some tips from Eight O’Clock Coffee and THE NIBBLE editors:

1. Enable Guests To “Flavor Their Own.” Put toppings such as cinnamon, cocoa, ginger and nutmeg.

2. Offer Flavored Creamers. We’re very fond of Bailey’s Irish Cream flavored creamers. Also look for Caramel, French Vanilla and Hazelnut flavors.

3. Add A Liqueur. Put out all of your coffee-friendly liqueurs: Amaretto (almond liqueur), Frangelico (hazelnut liqueur), Irish Cream liqueur (such as Bailey’s and Carolan’s), Kahlúa (coffee liqueur) and Sambucca (anise liqueur) go especially well with coffee.

5. Coffee Before Cocktails. If it’s cold in your ‘hood, guests may appreciate a hot cup of coffee when they walk in the door.

6. Blender Drinks. Take out the blender so you can make iced lattes and blender drinks for those looking for something cold. Freeze coffee in ice cube trays prior to the event.

7. No Surprises. If you have a new coffee maker or brewing gadgets, test it long before company comes.

8. Coffee To Go. Find holiday-themed “to go” cups and lids so you can send guests home with a hot cup of coffee for the road. Those with a long ride ahead will be grateful. We found a cache of inexpensive green, red and silver travel mugs that we bought as party favors. Every guest is leaving with one, filled with hot coffee or tea.

9. Coffee For Large Groups. If you’re brewing coffee for a crowd in a high-capacity urn, consider storing and serving coffee in carafes after brewing. Carafes keep coffee hot and fresh, while urns may “burn” your brew over time.

10. BYOC. Be different and bring coffee—especially Christmas coffee. While most guests bring wine, you’ll be as distinct and tasteful as your gift of Eight O’Clock Coffee.

Baking up a storm? Pay close attention to the flour specifications. Here’s a sifted flour tip: It’s important to note that in a recipe, “sifted flour” is not the same as “flour, sifted.”

In the first instance, you sift the flour, then measure out what you need.

In the second, you measure out what you need, then sift it.

Baking is chemistry: slight deviations can create disappointing results.

Don’t pack flour into a measuring cup: You can end up with 20% more flour than intended.

Instead, use a measuring cup that is exactly one cup to the brim. Fill to overflowing with a scoop or spoon, then level it off with a knife.

And be sure to use the right flour. The wrong type of flour (or too much flour) can result in a tough, dry product. Too little flour can cause a cake to collapse.

Put your baker’s thinking cap on and you’ll be fine.

Thanks to Chef Louis Eguaras for this tip.

Sifted flour (photo © King Arthur Flour).

March 20th is World Flour Day