Have you ever wondered why most if not all recipes call for salt? Have you ever wondered what salt should I use? Well below are a few tips to use when choosing salts.
Salt is used to intensify and balance flavors so it’s important to start with a small amount and then add as needed. If you are cooking for the masses, you may want to leave the food under salted and allow others to add salt at the table.
There are also several different types of salts on the market, so it can get a little confusing on which to choose. If you enjoy cooking and read through many recipes, you will notice kosher salt is the most popular. This is because kosher salt adheres to foods better, is iodine-free and has a less intense salty flavor.
Why is it called Kosher salt? This is because the size of the crystal makes it ideal for drawing out moisture from meat which is perfect for use in the koshering process.
Iodized salt also known as table salt is becoming scarcer within checks pantries. From everything I have read, the only need for this salt is to help with a lack of iodine. However, experts are recommending getting your iodine from food and not salt.
Sea Salt is the least processed of all the salts. The flakes are gathered from evaporated seawater and may contain residual minerals that could modify the color. Depending on the size of the flake, you may rather use for finishing the dish.
Depending of the type of meal is when to add salt and how much. Below is a quick cheat sheet you can use:
- Soups, stocks and sauces
- ½ – 1 teaspoon per quart
- Add a small amount while you sauté the base and then again when you add your liquid
- Ass you cook and taste, continue to add in small quantities as needed
- Meats, poultry and seafood
- ¾ – 1 teaspoon per pound
- Add before cooking
- Boiling water for pastas and vegetables
- 1 tablespoon per 4 cups
- Add to the water before boiling
Sticking with the same brand of salt is the best way to go. This will help with consistency in your food and your recipes. Measuring along with keeping a record of how much salt you use will also help with consistency.