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.

How Frozen Pizza Pockets Are Made

I want to believe that the ingredients listed are real, and that additives aren’t necessary.

Keen watchers would notice that no one in the video are wearing gloves.  There’s some pretty good research that shows that gloves in food preparation causes workers to be less clean due to them believing they don’t have to clean / wash as much. I’m willing to believe that also. I’ve worked in some really high end restaurants – nobody wears gloves, ever, and it would be nearly impossible to make fine food doing so.

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.

Freeze Cranberry Sauce and Gravy for The Best Thanksgiving Croissants Possible

Making Thanksgiving croissants is a three-day process. I started making the compound butter two days ago. I paddled together butter and Thanksgiving spices: dried sage, dried thyme, granulated onion, onion powder, salt, sugar, pepper, and a little turmeric for color. We developed the recipe from looking at the ingredient list for Stovetop stuffing.

Source: How to Make Thanksgiving Croissants

Lots assume that there will be a lot of leftover gravy. In my experience, gravy always runs out long before the turkey does, and I often have to cobble together substitutes for that first yummy batch with the meat dripping and carving juices.  So if you run out:

Roast and then simmer the giblets with veggies to get some flavorful broth to add to the pan drippings. Start with a (I know, it’s horrible) store-bought stock, dissolve flour or cornstarch in water, add it to the boiling stock, then add the giblet stock and pan drippings. If you use decent quality store stock, you won’t notice the difference and you can make half a gallon of gravy.  Or buy a couple of turkey thighs or legs and roast them a few days ahead and store the deglazed pan drippings in the freezer until the big day.

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.