How do you use salt?
May 16, 2010 | 10:31 pm
#16
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Ugh. I love grilled steaks and other meats, and eat them often year round, but I can't even fathom eating a grilled piece of any meat without plenty of salt. Brazil has it down perfectly.
May 16, 2010 | 10:55 pm
#17
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Unfortunately I can't find the link/citation/article where I read this, but I did read somewhere years ago that the high altitude deadens your taste buds, and to compensate, airplane food is more heavily seasoned than regular food. Not completely sure how true this is across the board though!
May 17, 2010 | 10:45 am
#18
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I know that a lot of people agree with your preference. With me, as I've gotten older, my taste buds have become quite a bit more sensitive to salt. When I was younger (for example, eating Mom's cooking, who used salt) I didn't notice it as much.
May 17, 2010 | 12:07 pm
#19
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May 17, 2010 | 12:12 pm
#20
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May 17, 2010 | 12:59 pm
#22
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May 17, 2010 | 2:11 pm
#24
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Off the top of my head, my biggest uses of salt during cooking are:
Steak - dry rub (though, I've been using a worcestershire/soy sauce mix of late).
Scrambled eggs. Lawry's seasoning salt.
Mashed potatoes. I salt the heck out of the water I boil the potatoes in.
At the table
Usually just corn on the cob.
I've tried it on watermelon but it's a no go for me.
May 17, 2010 | 3:04 pm
#25
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May 17, 2010 | 3:04 pm
#26
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I always taste before I add any spice to anything. Wife uses salt sparingly in the house...I can tell when she use a bit too much in the first bite.
May 17, 2010 | 3:23 pm
#27
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May 17, 2010 | 3:50 pm
#28
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I use salt only for cooking certain foods. I don't even own a saltshaker.
I generally just dive into the Kosher salt box for what I need. Foods which I make with salt include: pasta boiling water, mashed potatoes, roast vegetables (roll them around in a little salt and olive oil), marinara sauce. I tend to use a lot of black pepper and fresh herbs as seasonings.
I generally just dive into the Kosher salt box for what I need. Foods which I make with salt include: pasta boiling water, mashed potatoes, roast vegetables (roll them around in a little salt and olive oil), marinara sauce. I tend to use a lot of black pepper and fresh herbs as seasonings.
May 17, 2010 | 4:00 pm
#29
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having been raised with butter & salt when having corn on the cob, corn on the cob was pretty much my lone time I abused butter & salt. After discovering that when corn is in season & sweet, IMO it doesn't need any salt or butter, I've dispensed with both. I now & then rub a slice of lime on my corn on the cob, DELICIOUS.^
Seeing as I do all the cooking in our house, I do not add salt to anything, except when having a pork or lamb roast.
The predominant reason I use salt is either to assist boiling or to make a brine.
ditto
Seeing as I do all the cooking in our house, I do not add salt to anything, except when having a pork or lamb roast.
The predominant reason I use salt is either to assist boiling or to make a brine.
ditto
May 17, 2010 | 5:34 pm
#30
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having been raised with butter & salt when having corn on the cob, corn on the cob was pretty much my lone time I abused butter & salt. After discovering that when corn is in season & sweet, IMO it doesn't need any salt or butter, I've dispensed with both. I now & then rub a slice of lime on my corn on the cob, DELICIOUS.^
Seeing as I do all the cooking in our house, I do not add salt to anything, except when having a pork or lamb roast.
The predominant reason I use salt is either to assist boiling or to make a brine.
ditto
Seeing as I do all the cooking in our house, I do not add salt to anything, except when having a pork or lamb roast.
The predominant reason I use salt is either to assist boiling or to make a brine.
ditto
I also never put salt on corn on the cob, as I only buy corn at the Santa Monica Farmer's market, and that corn was picked probably the day before. I am definitely going to try your lime suggestion. That sounds so good. The first corn of the season just arrived this weekend and it was so sweet, it could be eaten raw.