When Fancy, Expensive Salts Are Worth Using

European chefs like Ferran Adrià and Jamie Oliver have said that when it comes to salt, there is one to rule them all. It’s called Maldon.

Source: When to cook with fancy salt—and when cheap salt will do

I’ve had very good experiences with smoked salts.

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Make Your Own Doritos With This Seasoning Blend

In The Doritos Effect, author Mark Schatzker discusses the complex flavor profile that makes snack foods like Doritos and Coca-Cola irresistible. Everybody knows what Coca-Cola should taste like, but it’s very difficult to isolate exactly what’s going on. Do we taste a little bit of vanilla? A hint of lime? Maybe some cinnamon? It’s the same with Doritos, which are at once cheesy, garlicky, peppery, and packed with umami. Your brain can’t completely process their taste—which means it’s easy to consume large quantities without ever getting sick of that elusive nacho-cheesier flavor.

Source: How to Make Tortillas Taste Just Like Doritos

This recipe needs some Accent (or other brand of MSG) to be a little more authentic to the original. Before anyone complains, MSG is no worse for you than salt and it really boosts the umami flavor of the cheeses.

This Grown-Up Cinnamon-Sugar Toast Recipe Is Super Easy to Make

To say we look fondly back on the cinnamon-sugar toast of our youth would be an understatement. The easy combo of soft white bread smothered in too-much-butter then sprinkled with a mix of sugar and cinnamon always tasted beyond the sum of its parts. The easiest way to describe its prominence in young life is that French toast is for lazy Saturday mornings, while cinnamon-sugar toast is that special treat for running-late-for-school-get-your-a$$-on-the-bus-here’s-some-breakfast-NOW-GO!

Source: Best Cinnamon Toast Ever

Goes straight into the bracket of “what we like most is either fattening or immoral”.

Make Delicious Vegan Waffles With Tofu Instead of Eggs

As controversial as sneaking healthy ingredients into junky kid-foods may be (I’ve been known to throw stones myself), parents need to do what they need to do. And, in at least this one case, doing the unthinkable in the name of health led to a totally genius result.

The unthinkable? Emptying an entire package of tofu into the waffle batter.

Source: Genius Crispy, Fluffy (Vegan) Waffles with a Very Strange Secret Ingredient

Sugar in a vegan recipe?!  I could just waffle on and on… 😉

I don’t get why haters are so quick to point out that things don’t taste identical to their non-vegan/etc counterpart.  Besides the ideological aspect, the health aspect is valid.  And lots of recipes we use today came from people experimenting on existing recipes.  Though, I do wonder if chasing foods deemed no longer acceptable leads to the semi-vegetarianism that’s been reported in the past

Chicken Salt Is the Australian Seasoning You Should Put on Everything

Aussies travel in packs in the United States, so if you meet one, you meet twenty. And when Aussies get together, the conversation inevitably turns to chicken salt, how it’s not available in the States, and how it should be. Everyone wants to export it or recreate it but it turns out that complaining about not having it is easier than doing either. When we were opening Dudley’s Deli we finally decided to make it.

Source: Chicken Salt

Most of us don’t have a hotel pan, and probably won’t buy one for this. A cookie sheet lined with a cooling rack would work well.

Use Cold Butter to Make a Better Butter Sauce for Pasta

Italians are pretty specific about how to cook and dress their noodles, and we urge you to adhere to our ten basic rules when cooking pasta!!

Source: The 10 Most Important Pasta Cooking Tips

Ugh, first one is about salting the water.  Don’t do that – it’s a waste of salt.

How Good Salt is Made, The Old and Simple Way

Two peanuts were walking down the street, one was assaulted… 😉

There is a good sized list of edible salts that all have unique properties. It is the impurities that give them each a slightly different flavour and/or colour. The boutique salt places could mimic them with the correct additions, just like we can brew alcohol for beer or wine…

That said, dismissing common table salt is a bad idea.  Common table salt is iodized, to prevent iodine deficiency.  Iodisation of salt may be the world’s simplest and most cost-effective measure available to improve health.  The practice originated in Switzerland, and has been adopted throughout the world.

Why Do Recipes Call for Kosher Salt, Rather Than Sea or Table Salt?

There is a big difference in different types of salt. The first, and biggest difference, is the sodium to salinity (S/S) ratio. Iodized salt (table salt) has the highest sodium to salinity ratio, meaning it takes more of the actual salt to give it a salty taste. Kosher salt has a medium ratio, and sea salt usually has the highest ratio. This means that you will get more flavor from less sea salt than you will with iodized salt. This is also very important for people who have low-sodium dietary needs, as you can use less sodium and get the same taste. This is why you will not get the same flavor using iodized salt for a recipe that calls for kosher salt.

The second difference in salt is the size and shape of the grains. Notice how iodized salt is all the same size and very small, whereas kosher salt is usually very coarse grain? This affects not only the solvent time of the salt, but also your ability to consistently measure the same amount of salt with your hand. The grains of kosher salt make it the easiest to measure out by hand.

These properties of salt give different salts different uses. Iodized salt is more commonly use to finish salting fried foods, as it sticks to the surface of the food better. Kosher salt is used in most commercial kitchens because of the ease of measuring, and also because its shape and salinity allow for bleeding meat. Sea salt is most commonly used in desserts in order to balance the intense sweetness of some items.

For those wondering about the S/S metric of salts, it is caused by the different crystalline structure of salts. As salt forms, it doesn’t always form in the same crystal structure. This means that in some salts more sodium chloride (NaCL) molecules form in a more densely packed fashion. This causes a higher sodium content, and less taste because it breaks down slower in your saliva. The less densely packed molecules have less sodium per volume, and dissolve more rapidly in your saliva.

Salt Isn’t Always the Enemy: 5 Cool Tricks

…though salt excels at bringing out the flavor in other ingredients (and even increases your perception of their aroma before you take a bite), it’s also delicious all on its own. Just make sure you have the right NaCl on hand: Maldon, kosher, or Celtic varieties have the large-size crystals and briny taste that make them especially good when you want to shine a spotlight on this tasty mineral.

Source: Salt Isn’t Always the Enemy: 5 Cool Tricks

Some are reading thinking “salt is just NaCl…”, how can there be different types?  Table salt has had iodine added to it for almost 100 years now to prevent gout – it was originally developed by the Swiss.  While it’s all sodium chloride, there’s additional elements in the compound to give distinct characteristics (a la sea salt).