THE DIFFERENT
KINDS OF SALT
Don't
be bashful: If you don't know the difference between kosher, table, and sea
salt, you're not alone. But salt is probably the most important weapon in a
chef's arsenal after a good knife, so it's worth setting the record straight.
Though
the chemical makeup of these three commonly used salts is the same, the texture
and density differs. Here's what you need to know.
Table
salt
What
it is: Table salt consists of fine, evenly shaped crystals, which makes it
denser than other salts. It's typically mined from salt deposits underground
and may also contain anti-clumping agents, such as calcium silicate.
When
to use it: As the name implies, it's good for keeping out on the table for
last-minute seasoning. It's also good for salting pasta water or seasoning
soups.
Kosher
salt
What
it is: Kosher salt is less refined than table salt. Its larger flakes don't
compact together as neatly, so a pinch is a little coarser and not as dense.
When
to use it: Kosher salt is the most versatile. It's great for seasoning before,
during and after cooking. It's especially good for seasoning meat before
cooking.
Sea
salt
What
it is: Sea salt undergoes the least processing. Flakes are collected from evaporated
seawater and may contain residual minerals that could alter the color. The
unevenly shaped flakes don't stack up evenly and create a less dense pinch.
When
to use it: Sea salt is typically more expensive, which means you'll want to use
it with caution. It's best for finishing.
If
you're wondering how important all this is when you're cooking, the short
answer is somewhat. The longer answer? You can use these salts interchangeably
if you have to, but it's really worth using the proper kind for the right
occasion.
CLEANING A REVERSE FLOW SMOKER
STEAM CLEANING PROCESS: WHEN TEMPERATURE GAUGE REACHES ABOUT
300 DEGREES FAHRENHEIT, OPEN SMOKER COOKER DOOR AND SPRAY/MIST WATER INSIDE ON
ALL SURFACES WITH WATER HOSE. (THIS IS THE STEAMING PROCESS). THEN, LET FIRE
RE-HEAT TO 300 DEGREES FAHRENHEIT AGAIN AND REPEAT SPRAY/MIST PROCESS. STEAM
CLEANING INSIDE ENTIRE COOKING AREA. THEN, ADD A LARGE PIECE OR TWO OF SPLIT
WOOD, CLOSE CHIMNEY DAMPER TO 45 DEGREES AND FIRE BOX VENTS TO ALMOST CLOSED,
AND LET COOKER "SMOKE CURE" WHICH CREATES A HARDWOOD SMOKE GLAZE.
CLEAN YOUR GRILL AFTER EACH COOKING.
PEEL GARLIC MORE QUICKLY
Peeling garlic is never the highlight of making a meal.
The cloves can be difficult to get out of their skins, and whacking them with
blunt force seems so brutal! The microwave can make things so much easier.
Ingredients/Materials:
Head of garlic
Microwave
Instructions:
1. Place a whole head of garlic in the microwave for
20-30 seconds.
2. Remove from microwave and with very little effort, the
cloves will pop right out of their skins.
Note: The head of garlic will be quite warm, so if you
have sensitive hands, pop on some kitchen gloves.
ACID RE FLUX
SMOOTHIE
1
and 1/2 cups diced fresh pineapple
1
banana
1/2
cup Greek yogurt
1/2
cup ice
1/2
cup pineapple juice or water
Blend
to consistency of a smoothie.
.
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