salt...sal....sel
what to do when you get overexcited and throw far too much salt into the dish you're cooking? before you throw in water, sugar, the F word, or a big wad of kitchen paper, try this first:
i am told that putting a peeled potato into the pan will suck out excess salt and salvage what you were cooking... of course this only works if you've oversalted a sauce or something relatively liquid.
some tips about salt from my cooking teacher:
salt is salt is salt at the end of the day. whether you buy the fancy red/pink/black designer salts or the regular morton's iodized salt, when it's dissolved in a glass of water, it all tastes the same. oh. i'm glad i spent a small fortune on that pink peruvian/himalayan/blessed by buddah rock salt then.
minus 5 points: morton's iodized salt - for salting pasta water, not for cooking/seasoning. iodized salt is much much saltier in smaller doses. be careful!!
plus 5 points: morton's kosher salt - used by chefs as it's flat (easier to pinch) and un-iodized. use for everything.
ps: rock salt is great for using in a salt mill and adding to a finished dish or salad. not so effective in cooking though, unless you grind it first.
salt...sal....sel
what to do when you get overexcited and throw far too much salt into the dish you're cooking? before you throw in water, sugar, the F word, or a big wad of kitchen paper, try this first:
i am told that putting a peeled potato into the pan will suck out excess salt and salvage what you were cooking... of course this only works if you've oversalted a sauce or something relatively liquid.
some tips about salt from my cooking teacher:
salt is salt is salt at the end of the day. whether you buy the fancy red/pink/black designer salts or the regular morton's iodized salt, when it's dissolved in a glass of water, it all tastes the same. oh. i'm glad i spent a small fortune on that pink peruvian/himalayan/blessed by buddah rock salt then.
minus 5 points: morton's iodized salt - for salting pasta water, not for cooking/seasoning. iodized salt is much much saltier in smaller doses. be careful!!
plus 5 points: morton's kosher salt - used by chefs as it's flat (easier to pinch) and un-iodized. use for everything.
ps: rock salt is great for using in a salt mill and adding to a finished dish or salad. not so effective in cooking though, unless you grind it first.
