Oct 22, 2010

Salt, the multi-tool continued...

This is in response to some feedback on Episode 1 - Salt. 

Cooking

When salting meats without the use of a brining solution, i.e.- meats that are well marbled, allow them to sit out at room temperature for approximately a hour. This will allow the salt to draw up the juices to the surface where they dissolve with the salt and then reabsorb back into the meat. Think of it as a dry brine...

Add 1/8 teaspoon of salt to coffee grounds for every 72 oz. pot reduces the bitterness. Salt helps mask bitterness, so this approach can be used to mitigate the bitter taste.

Add 1/2 teaspoon of salt to every 1 quart of water when cooking green vegetables (i.e.- green beans). Salt stabilizes the chlorophyll (chlorophyll = green), allowing vegetables to retain their color.

Test for rotten eggs by placing an egg in salt water (2 teaspoons for every cup of water). Fresh eggs sink, whereas questionable ones float.

Making garlic paste, well, you're going to have to wait for the next episode...

Cleaning

When cleaning cast iron, never, I mean NEVER use soap! It robs the cast iron of it's seasoning properties. Instead, heat the pan/pot for 5 minutes then apply enough salt to cover the bottom and scrub with a paper towel and rinse with water. Repeat if necessary.

Soak enamel pans in salt water overnight and boil salt water in them the next day to remove burned-on-stains.

If food boils over onto the oven floor, sprinkle salt on top to stop smoke and odor from forming, then when it cools, it'll will be easy to brush away the spot.

Health Benefits

Unfortunately when it comes to the benefits of salt experts seem to be torn. They are studies that have linked excess salt intake to increased risk of heart attacks, stroke, and blood pressure. But other studies have shown a reduced salt intake to increase your risk of a heart attack by as much as four times. Which to believe? I like to lean somewhere in the middle. 

I just want you to have more control in how much and when salt is applied. That is why I preach using only fresh Fuel. If you do not know what Fuel is, then shame on you, and visit my page dedicated to Fuel. Purchase only fresh ingredients and avoid preserved or canned food loaded with sodium/salt. I want you in control of your taste and health.

Thanks for the feedback and keep it coming,

R.



Oct 17, 2010

Pepper

Please share the knowledge with those you know and COMMENT on the episode! Thanks...

Oct 6, 2010

Salt

Please watch the episode in HD! Select 720p from the YouTube status bar after you press play.




This is in response to some feedback on Episode 1 - Salt.

Cooking

When salting meats without the use of a brining solution, i.e.- meats that are well marbled, allow them to sit out at room temperature for approximately a hour. This will allow the salt to draw up the juices to the surface where they dissolve with the salt and then reabsorb back into the meat. Think of it as a dry brine...

Add 1/8 teaspoon of salt to coffee grounds for every 72 oz. pot reduces the bitterness. Salt helps mask bitterness, so this approach can be used to mitigate the bitter taste.

Add 1/2 teaspoon of salt to every 1 quart of water when cooking green vegetables (i.e.- green beans). Salt stabilizes the chlorophyll (chlorophyll = green), allowing vegetables to retain their color.

Test for rotten eggs by placing an egg in salt water (2 teaspoons for every cup of water). Fresh eggs sink, whereas questionable ones float.

Making garlic paste, well, you're going to have to wait for the next episode...

Cleaning

When cleaning cast iron, never, I mean NEVER use soap! It robs the cast iron of it's seasoning properties. Instead, heat the pan/pot for 5 minutes then apply enough salt to cover the bottom and scrub with a paper towel and rinse with water. Repeat if necessary.

Soak enamel pans in salt water overnight and boil salt water in them the next day to remove burned-on-stains.

If food boils over onto the oven floor, sprinkle salt on top to stop smoke and odor from forming, then when it cools, it'll will be easy to brush away the spot.

Health Benefits

Unfortunately when it comes to the benefits of salt experts seem to be torn. They are studies that have linked excess salt intake to increased risk of heart attacks, stroke, and blood pressure. But other studies have shown a reduced salt intake to increase your risk of a heart attack by as much as four times. Which to believe? I like to lean somewhere in the middle.

I just want you to have more control in how much and when salt is applied. That is why I preach using only fresh Fuel. If you do not know what Fuel is, then shame on you, and visit my page dedicated to Fuel. Purchase only fresh ingredients and avoid preserved or canned food loaded with sodium/salt. I want you in control of your taste and health.

Thanks for the feedback and keep it coming,

R.
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