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.