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Kosher salt. We use this salt server in THE NIBBLE test kitchen to add pinches of salt as we cook. Since cooking is chemistry, you have to combine ingredients in the right order to get the fluffiest cakes or soufflés, for example. It’s the same with salt: Pay attention to the order in which you…
Continue reading “TIP OF THE DAY: Secrets Of Salting”
From its dawn, mankind has sought herbs and spices to flavor food and to cure ills. Ancient travelers brought them back from foreign lands. Given the long and treacherous journey, imported spices and herbs were costly, beyond the reach of the common man. Some spices were often used as currency: 3,000 pounds of peppercorns, the…
Continue reading “FOOD FACTS: The Difference Between Herbs & Spices”
Americans eat way too much salt. Our processed foods and recipes are packed with much more than is good for you (the same for sugar). Only 11% of the sodium in our diets comes from our own saltshakers; nearly 80% is added to foods before they are sold. The National Salt Reduction Initiative will be…
Continue reading “SALT & SEASONINGS: Cutting Down On Sodium In 2010”
