Tag: salt | Apartment Therapy

Quick Tip: Use Salt To Help Clean Up Egg Spills

We're fans of using salt for more than just seasoning. Just like the ever fabulous white vinegar, salt has many uses. We recently saw a new tip for salt, having to do with cleaning up raw egg....

Try This! How To Make Candied Salted Bacon

There comes a time in everyone's life when you're standing in the kitchen at 2am (pants optional) testing recipes. The quickly approaching morning sun seems irrelevant when you're busy creating the s...

Cook's Tricks: How to Properly Season a Dish

For a long time, we were intimidated by that innocent little phrase at the end of the recipe: "Adjust seasonings to taste." If we don't know what the dish is supposed to taste like, how are we suppose...

Ingredient Spotlight: Fleur de Sel

A friend brought us this little pot of sea salt as a souvenir from her travels in France. It's been sitting in our cupboard staring at us every time we open the door, tempting us and begging to be use...

Recipe Rescue! What To Do If You Oversalt

How many times have we delicately salted a dish...and salted a little more...and a wee bit more...and then, oops! Suddenly our dish has gone from under-seasoned to tasting like seawater. Can anything ...

Food Science: Why Salad Greens Wilt

On a hot summer evening, a big leafy salad for dinner sounds just about perfect. That is, until the greens start to wilt and the dressing gets all watery. We always figured this phenomenon had somethi...

Cook's Talk: A Three-Fingered Pinch of Salt

We've seen this phrase "a three-fingered pinch" popping up in a lot of recipes recently, and we think it's a great way to describe a rather indeterminate amount of seasoning. We're being told to add m...

Edible Souvenirs: Salt

It's Escapes Month, and we're thinking about our favorite edible souvenirs. One of the foods we like to acquire on our travels (or have others bring home to us!) is salt. Not only is salt easy to pack...

How Should I Use This Pink Japanese Rock Salt?

Earlier this week I reported on my visit to a depachika (or basement gourmet food hall) in a Tokyo department store. While I was there, I impulsively picked up a small, edible souvenir: a lump of pink...

Tip: How To Chill Wine Quickly with Salt

Chilled wine is perfect for summer, but if you don't plan ahead, it can be a drag to wait around for a bottle to chill. Luckily, we've got an old restaurant trick that will speed up the process and ha...

Ingredient Spotlight: Lavender Sea Salt

Look at this lovely lavender salt given to me by a friend. It's a wet, rough salt with all the herbal fragrance of lavender infused in big, flaky chunks of salt. It's absolutely delicious, but I also ...

Simple Appetizer: Bread with Butter and Truffle Salt

You may see truffle salt as superfluous indulgence in times like these—or maybe a ripoff, given the fact that some of the truffle taste is undoubtedly a manufactured chemical. But, as Dana mentioned...

Bee House Saltbox

We are on the hunt for a good salt container. Our current jar of salt from Trader Joe's is impossibly difficult to use; the salt sticks and clumps in the tiny opening. We've oversalted omelets and oat...

Ingredient Spotlight: Salt Cod

Called baccala in Italy, bacalao in Spain, and klippfisk in Scandinavia, salt cod has been a cooking staple in world cuisines for hundreds of years. Here in the United States, if you didn't grow up ea...

Storing Staples: Are Your Salt and Pepper Out in the Open?

While we're talking about leaving things out on the counter, here's another ingredient that sits on ours: Kosher salt and pepper in little dishes next to the stovetop. This is one of the first things ...

Quick Tip: Salt As You Go

Most recipes don't mention adding salt until near the very end, but you'll get better flavor in you finished dish if you salt as you go. Why? How? What? Read on!...

Online Store Review: Didi Davis Foods

We stumbled upon Didi Davis and her line of artisan sugar blends, salts, oils, and other condiments when she appeared at the Copley Square farmer's market at the tail end of the season a few years bac...

Food Science: Salting to Taste

Salt to taste. Such a simple and innocent instruction! We've read those words a million times over the years without thinking anything of it. But lately we started wondering what this really means. ...

Food Science: How Does Brining Work?

We've talked about how much we love brining lean cuts of meat to infuse extra moisture and flavor before cooking. This technique is widely used in traditional Scandinavian cuisine and has definitely...

Straight Up: How to Rim a Cocktail Glass for Margaritas - and More

It's a beautiful warm day, perfect for the cooling tang of a Margarita. You have everything you need to make a top-shelf, hand-crafted drink: fresh limes for juicing, Cointreau, a good quality “silv...

Good Question: What's the Best Pepper Mill?

A question of pepper mills, from reader Robyn: I am perplexed by the assortment of different pepper mills out there. I am a fairly serious cook and my peppermill gets a workout (I have a terribly j...

Pantry Basics: Five Essential Ingredients for Baking

Like pans and prep tools there is a dizzying array of baking ingredients available. Even a small grocery store will offer at least five kinds of flour, four kinds of sugar and lots of other things t...

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Posts tagged “salt”