https://twitchinkitchen.com/ Thu, 07 May 2026 11:54:33 +0000 MyBB https://twitchinkitchen.com/thread-594.html Sat, 02 Sep 2017 08:52:09 -0400 https://twitchinkitchen.com/thread-594.html https://twitchinkitchen.com/thread-557.html Wed, 23 Mar 2016 08:00:37 -0400 https://twitchinkitchen.com/thread-557.html I whipped up a veggie only pasta dish with a side salad and bread for 308 calories total!  I'll be getting a lot of use out of this.

]]> I whipped up a veggie only pasta dish with a side salad and bread for 308 calories total!  I'll be getting a lot of use out of this.

]]> https://twitchinkitchen.com/thread-294.html Fri, 26 Sep 2008 06:26:25 -0400 https://twitchinkitchen.com/thread-294.html TK, Would you recommend a good olive oil for me to purchase ?...I was looking at them in the supermarket and there are so many diff kinds to choose from, I ended up not getting any but, I would take your advice on what kind to buy.]]> TK, Would you recommend a good olive oil for me to purchase ?...I was looking at them in the supermarket and there are so many diff kinds to choose from, I ended up not getting any but, I would take your advice on what kind to buy.]]> https://twitchinkitchen.com/thread-259.html Thu, 04 Sep 2008 11:53:57 -0400 https://twitchinkitchen.com/thread-259.html
Well, you can easily make sure no cooties are living in your very porous wood utensils by simply putting them all, dry, in the microwave for a full minute on high.

That's it! How easy was that?

This tip also works for rags, sponges, anything porous. I even use it for cardboard egg cartons and tp rolls for hamster toys!]]>
Well, you can easily make sure no cooties are living in your very porous wood utensils by simply putting them all, dry, in the microwave for a full minute on high.

That's it! How easy was that?

This tip also works for rags, sponges, anything porous. I even use it for cardboard egg cartons and tp rolls for hamster toys!]]> https://twitchinkitchen.com/thread-251.html Sun, 17 Aug 2008 17:35:33 -0400 https://twitchinkitchen.com/thread-251.html
Did you ever want some kind of crunchy flat noodle to toss in an Oriental type salad and didn't know what would go will in that vein?

Well here's a trick my brother showed me!

Simply take a soft flour tortilla and cut it into 1/2 inch strips.
Put these in a frying pan with a very small amount of oil and (or a wok if you have one) and fry them up fast. Take them out and drain on paper towels.

Viola! you have Chinese noodles ready for any garnish or accompaniment!]]>
Did you ever want some kind of crunchy flat noodle to toss in an Oriental type salad and didn't know what would go will in that vein?

Well here's a trick my brother showed me!

Simply take a soft flour tortilla and cut it into 1/2 inch strips.
Put these in a frying pan with a very small amount of oil and (or a wok if you have one) and fry them up fast. Take them out and drain on paper towels.

Viola! you have Chinese noodles ready for any garnish or accompaniment!]]> https://twitchinkitchen.com/thread-243.html Wed, 23 Jul 2008 17:27:25 -0400 https://twitchinkitchen.com/thread-243.html
Simply unzip, install and ignore the registration instructions when you open the program. It's shareware and never expires!

Now you can have a conversion chart right on your desktop if you wish!

When you download this and install it, it will put the program in your start menu> all programs.
Simply go there and right click on the new program and select SEND TO and then select DESK TOP SHORTCUT and you'll have an icon on your desktop handy whenever you need a conversion chart!


  TempConvert1_1.zip (Size: 156.63 KB / Downloads: 0) ]]>
Simply unzip, install and ignore the registration instructions when you open the program. It's shareware and never expires!

Now you can have a conversion chart right on your desktop if you wish!

When you download this and install it, it will put the program in your start menu> all programs.
Simply go there and right click on the new program and select SEND TO and then select DESK TOP SHORTCUT and you'll have an icon on your desktop handy whenever you need a conversion chart!


  TempConvert1_1.zip (Size: 156.63 KB / Downloads: 0) ]]> https://twitchinkitchen.com/thread-174.html Sat, 12 Apr 2008 18:47:13 -0400 https://twitchinkitchen.com/thread-174.html
Place eggs in cold water in a single layer in a saucepan and cover them with about 1"cold water.

Bring the water to a boil,cover tightly,remove from heat and let stand 20 minutes.

Transfer eggs to a bowl of ice water and let stand until eggs are completely cooled.]]>
Place eggs in cold water in a single layer in a saucepan and cover them with about 1"cold water.

Bring the water to a boil,cover tightly,remove from heat and let stand 20 minutes.

Transfer eggs to a bowl of ice water and let stand until eggs are completely cooled.]]> https://twitchinkitchen.com/thread-148.html Wed, 09 Apr 2008 17:55:46 -0400 https://twitchinkitchen.com/thread-148.html
Click here]]>
Click here]]> https://twitchinkitchen.com/thread-145.html Wed, 09 Apr 2008 14:31:55 -0400 https://twitchinkitchen.com/thread-145.html How to peel a tomato

Ever wonder how to get the skins off tomatoes?
How about peaches? Any fruit or veggie that has a thin skin that won't peel the conventional way?

Boil a pot of water
Toss in the tomatoes
Let boil for a minute or two, until you see one of them start to crack the skin
Take out and let cool in a strainer.
Carefully slide the skins off.

Simple!

http://twitchinkitchen.com//videos/HowtoPeelaTomato.flv


EDIT - 7/10/10:added video tutorial today!]]> How to peel a tomato

Ever wonder how to get the skins off tomatoes?
How about peaches? Any fruit or veggie that has a thin skin that won't peel the conventional way?

Boil a pot of water
Toss in the tomatoes
Let boil for a minute or two, until you see one of them start to crack the skin
Take out and let cool in a strainer.
Carefully slide the skins off.

Simple!

http://twitchinkitchen.com//videos/HowtoPeelaTomato.flv


EDIT - 7/10/10:added video tutorial today!]]> https://twitchinkitchen.com/thread-121.html Sun, 06 Apr 2008 18:48:04 -0400 https://twitchinkitchen.com/thread-121.html OK I'm closing and keeping this as a sticky. There are allot of terms used in cooking and I'll keep adding to this list until I get them all in.

This should help those who are just learning or have never heard of some terms when they try a new dish.

---

Al Dente
This is an Italian term that literally means to cook "to the tooth".
It is used in pasta descriptions to indicate it's doneness. It meas you want your pasta firm and not soggy.

Blanching
Plunging food into boiling water for a very few minutes. The time varies on the food and the dish you are blanching for.
The food is then removed and placed in ice cold water to stop the cooking.
This is used to loosen skin to peel tomatoes, peppers peaches or to set the color of a vegetable or to cook food partially in preparation for later completion.

Browning meat:
When preparing stews, roasts and other meats that will need to bake, you want to brown it in a very hot pan first. This will give the meat a lovely coloring and help break down the top layer of fat in large roasts.

Chow (stir fry):
A basic cooking method in Chinese kitchens. Generally a wok is used but you can do this in a big frying pan.
Food is tossed about in a hot pan with very little oil in a process unlike sautéing.

Correct the Seasoning:
When a dish is completed, a cook should always taste before serving. To correct the seasoning simply meas to check for salt, pepper or herbs to make sure the dish turned out as expected.

Dash:
Usually means "to taste".

Deglazing a pan:
When meats or vegetable have been browned in a pan, wine, stock or water is added to the hot pan while the heat is high. This loosens the 'gunk' on the bottom and makes a nice rich 'stock' for later making gravies or to continue cooking in the same pan.
Scrape the 'gunk' with a wooden spatula when you throw the cooler liquid into the hot pan to loosen and make your 'stock'.

Develop:
Developing a food means you have allowed it to sit for a time before serving so the flavors have a chance to blend or "brighten".

Dice:
This means to cut into small cubes, usually 1/4 inch cubes. Always use a very sharp knife for best results.

Dredging in flour:
Means to drag meat or fish in flour prior to frying or sautéing. Flour is usually seasoned for this.

Hack:
When cutting up chicken or other thin-boned meat, one 'hacks' with a cleaver cutting the meat into large but bite sized pieces and retaining the bone. The bone keeps the meat moist during cooking. Hack your meat carefully so not to cause splinters. Use a good sharp cleaver.

Marinating:
Meats or veggies are soaked for some time in a flavored liquid such as wine, flavored oils, vinegar or other types of liquid.

Matchstick or Julienne cut:
To cut veggies into thin slices like matchsticks.

Mince:
Means to chop very, very fine. Almost like a coarse granular consistency.

Mirepoix:
A blend of vegetables and herbs sautéed together and used to flavor other dishes.

Pinch of Herbs or Spices:
Like the 'dash' means to taste. Grab a small amount that will fit between your thumb and forefinger - Less than 1/16 teaspoon.

Poaching:
Gently cooking fish, meat or eggs in water or stock just below a simmer temperature.
For fish or eggs, a little vinegar or lemon juice is added to keep them firm. The water should barely 'move' during this process.

Puree:
To put into a food processor until it is free of all lumps.

Reducing:
Boiling a sauce or liquid over high heat until it decreases in volume by half.

Roux:
A blend of oil or butter and flour used to thicken sauces and gravies.
The fat and flour are mixed together in equal amounts over heat. If a white roux is desired the melting and blending are done over a low heat for a few minutes.
If a brown roux is desired, the flour is cooked in the fat until it is lightly browned.

Rubbed:
Whole leaf herbs are crushed in the hands so that their oils are released, the herbs are then referred to as 'rubbed'.

Sauté:
This comes from the French word that means "to jump". In cooking this meas to place food in a very hot pan with a bit of butter or oil and keep the pan 'moving' during the whole cooking process so that the food 'jumps around' a bit.

Scalded:
Generally this term applies to milk in recipes and simply put, it means to heat the milk to just under simmering. It is not a boil but simply heated to very hot.

Shot:
Liquid measurement that amounts to very little or to taste.
A shot of wine is about an ounce but a shot of Tabasco is less than 1/16 of a teaspoon.

Stir Fry:
See Chow.

Terrine:
A dish used for the cooking and molding of coarse ground meat loaves or pates'. Also can refer to the meat itself. These vessels can be found in may styles and materials.]]> OK I'm closing and keeping this as a sticky. There are allot of terms used in cooking and I'll keep adding to this list until I get them all in.

This should help those who are just learning or have never heard of some terms when they try a new dish.

---

Al Dente
This is an Italian term that literally means to cook "to the tooth".
It is used in pasta descriptions to indicate it's doneness. It meas you want your pasta firm and not soggy.

Blanching
Plunging food into boiling water for a very few minutes. The time varies on the food and the dish you are blanching for.
The food is then removed and placed in ice cold water to stop the cooking.
This is used to loosen skin to peel tomatoes, peppers peaches or to set the color of a vegetable or to cook food partially in preparation for later completion.

Browning meat:
When preparing stews, roasts and other meats that will need to bake, you want to brown it in a very hot pan first. This will give the meat a lovely coloring and help break down the top layer of fat in large roasts.

Chow (stir fry):
A basic cooking method in Chinese kitchens. Generally a wok is used but you can do this in a big frying pan.
Food is tossed about in a hot pan with very little oil in a process unlike sautéing.

Correct the Seasoning:
When a dish is completed, a cook should always taste before serving. To correct the seasoning simply meas to check for salt, pepper or herbs to make sure the dish turned out as expected.

Dash:
Usually means "to taste".

Deglazing a pan:
When meats or vegetable have been browned in a pan, wine, stock or water is added to the hot pan while the heat is high. This loosens the 'gunk' on the bottom and makes a nice rich 'stock' for later making gravies or to continue cooking in the same pan.
Scrape the 'gunk' with a wooden spatula when you throw the cooler liquid into the hot pan to loosen and make your 'stock'.

Develop:
Developing a food means you have allowed it to sit for a time before serving so the flavors have a chance to blend or "brighten".

Dice:
This means to cut into small cubes, usually 1/4 inch cubes. Always use a very sharp knife for best results.

Dredging in flour:
Means to drag meat or fish in flour prior to frying or sautéing. Flour is usually seasoned for this.

Hack:
When cutting up chicken or other thin-boned meat, one 'hacks' with a cleaver cutting the meat into large but bite sized pieces and retaining the bone. The bone keeps the meat moist during cooking. Hack your meat carefully so not to cause splinters. Use a good sharp cleaver.

Marinating:
Meats or veggies are soaked for some time in a flavored liquid such as wine, flavored oils, vinegar or other types of liquid.

Matchstick or Julienne cut:
To cut veggies into thin slices like matchsticks.

Mince:
Means to chop very, very fine. Almost like a coarse granular consistency.

Mirepoix:
A blend of vegetables and herbs sautéed together and used to flavor other dishes.

Pinch of Herbs or Spices:
Like the 'dash' means to taste. Grab a small amount that will fit between your thumb and forefinger - Less than 1/16 teaspoon.

Poaching:
Gently cooking fish, meat or eggs in water or stock just below a simmer temperature.
For fish or eggs, a little vinegar or lemon juice is added to keep them firm. The water should barely 'move' during this process.

Puree:
To put into a food processor until it is free of all lumps.

Reducing:
Boiling a sauce or liquid over high heat until it decreases in volume by half.

Roux:
A blend of oil or butter and flour used to thicken sauces and gravies.
The fat and flour are mixed together in equal amounts over heat. If a white roux is desired the melting and blending are done over a low heat for a few minutes.
If a brown roux is desired, the flour is cooked in the fat until it is lightly browned.

Rubbed:
Whole leaf herbs are crushed in the hands so that their oils are released, the herbs are then referred to as 'rubbed'.

Sauté:
This comes from the French word that means "to jump". In cooking this meas to place food in a very hot pan with a bit of butter or oil and keep the pan 'moving' during the whole cooking process so that the food 'jumps around' a bit.

Scalded:
Generally this term applies to milk in recipes and simply put, it means to heat the milk to just under simmering. It is not a boil but simply heated to very hot.

Shot:
Liquid measurement that amounts to very little or to taste.
A shot of wine is about an ounce but a shot of Tabasco is less than 1/16 of a teaspoon.

Stir Fry:
See Chow.

Terrine:
A dish used for the cooking and molding of coarse ground meat loaves or pates'. Also can refer to the meat itself. These vessels can be found in may styles and materials.]]> https://twitchinkitchen.com/thread-10.html Wed, 02 Apr 2008 12:10:20 -0400 https://twitchinkitchen.com/thread-10.html
To keep it from sticking to the pan, make sure the water is rapidly boiling and you stir it often.

Also, make sure your pot is plenty big. Bigger is better. Small pots don't leave enough room for the paste to 'flow' during the boiling. This will cause sticking too.

Pasta can also be cooked by getting water to a rapid boil, insert pasta, bring to a rapid boil again and put a lid on it, turn the heat off and let sit for 20 mins or until 'al dente' (which means 'to the tooth').

Always add salt to the water. Make sure you rinse pasta in cold water when done. This stops it from cooking further and takes off any excess starch.]]>
To keep it from sticking to the pan, make sure the water is rapidly boiling and you stir it often.

Also, make sure your pot is plenty big. Bigger is better. Small pots don't leave enough room for the paste to 'flow' during the boiling. This will cause sticking too.

Pasta can also be cooked by getting water to a rapid boil, insert pasta, bring to a rapid boil again and put a lid on it, turn the heat off and let sit for 20 mins or until 'al dente' (which means 'to the tooth').

Always add salt to the water. Make sure you rinse pasta in cold water when done. This stops it from cooking further and takes off any excess starch.]]> https://twitchinkitchen.com/thread-8.html Wed, 02 Apr 2008 12:02:16 -0400 https://twitchinkitchen.com/thread-8.html
Well here's a trick you can do that helps tons!

Cut the butter into a bunch of patty sized pieces and toss it into the dry mix.
Grab 2 butter knives and holding one in each hand, make cutting motions in the bowl in a criss cross manner until you get the butter and dry mix to a crumb type stage. Keep doing this until the crumb chunks get smaller and smaller and softer as you chop criss cross style.

You can then follow the rest of the recipe as usual and things will all work out nicely!

Another trick is to grate the butter with a cheese grater.

Keep your butter for baking frozen and when the recipe calls for butter, simply use the grater and mix right in!

You will get fluffier muffins and breads, cakes and other baked treats using the frozen butter and grater trick!]]>
Well here's a trick you can do that helps tons!

Cut the butter into a bunch of patty sized pieces and toss it into the dry mix.
Grab 2 butter knives and holding one in each hand, make cutting motions in the bowl in a criss cross manner until you get the butter and dry mix to a crumb type stage. Keep doing this until the crumb chunks get smaller and smaller and softer as you chop criss cross style.

You can then follow the rest of the recipe as usual and things will all work out nicely!

Another trick is to grate the butter with a cheese grater.

Keep your butter for baking frozen and when the recipe calls for butter, simply use the grater and mix right in!

You will get fluffier muffins and breads, cakes and other baked treats using the frozen butter and grater trick!]]> https://twitchinkitchen.com/thread-7.html Wed, 02 Apr 2008 11:51:19 -0400 https://twitchinkitchen.com/thread-7.html trans fats in our food products and cooking processes.

Many restaurants are starting to get away from using trans fats and some cities and states have gone even farther and banned them all together.

These trans fats are poison! This stuff is poison. Once ingested, it is kept in the body and takes many, many years to be eliminated, if at all.
This is the cause of artery clogging and weight gain, trouble with losing weight and general health all together.

Taken from Wikipedia:

Trans fat is the common name for a type of unsaturated fat with trans- isomer fatty acid(s). Trans fats may be monounsaturated or polyunsaturated.

Most trans fats consumed today are industrially created by partially hydrogenating plant oils — a process developed in the early 1900s and first commercialized as Crisco in 1911. The goal of partial hydrogenation is to add hydrogen atoms to unsaturated fats, making them more saturated. These more saturated fats have a higher melting point, which makes them attractive for baking and extends their shelf-life. Another particular class of trans fats, vaccenic acid, occurs naturally in trace amounts in meat and dairy products from ruminants.

Unlike other dietary fats, trans fats are neither essential nor salubrious[1] and, in fact, the consumption of trans fats increases one's risk of coronary heart disease[2] by raising levels of "bad" LDL cholesterol and lowering levels of "good" HDL cholesterol. [3] Health authorities worldwide recommend that consumption of trans fat be reduced to trace amounts. Trans fats from partially hydrogenated oils are more deleterious than naturally occurring oils.[4]

Chemically, trans fats are made of the same building blocks as non-trans fats, but have a different arrangement. In trans fatty acid molecules, the hydrogen atoms bonded to pairs of doubly bonded carbon atoms (characteristic of all unsaturated fats) are in the trans rather than the cis arrangement. This results in a straight, rather than kinked, shape for the carbon chain, more like the straight chain of a fully saturated fat. Read more here

I have gone back to the days of making things from scratch. It really doesn't take all that much time longer and I KNOW what is in my food.

Olive oil is the ideal oil to use.
You can fry in it, bake with it and almost everything else.

Olive oil does NOT raise cholesterol. It is one of the 'good' cholesterol items allowed.

Use extra virgin (the dark green) for salads and raw eating.
Use extra light (the light yellow) for cooking.
Blended oil is also very good to use, especially for those who do not like olive oil.
This is usually a Canola / Olive Oil combination.

The extra virgin and regular virgin tends to burn when cooking, but the light will hold up very well.

Now, I do understand the olive oil has become VERY expensive lately. But I find I use less of it as it it is packed with flavor and the need for it is less.]]> trans fats in our food products and cooking processes.

Many restaurants are starting to get away from using trans fats and some cities and states have gone even farther and banned them all together.

These trans fats are poison! This stuff is poison. Once ingested, it is kept in the body and takes many, many years to be eliminated, if at all.
This is the cause of artery clogging and weight gain, trouble with losing weight and general health all together.

Taken from Wikipedia:

Trans fat is the common name for a type of unsaturated fat with trans- isomer fatty acid(s). Trans fats may be monounsaturated or polyunsaturated.

Most trans fats consumed today are industrially created by partially hydrogenating plant oils — a process developed in the early 1900s and first commercialized as Crisco in 1911. The goal of partial hydrogenation is to add hydrogen atoms to unsaturated fats, making them more saturated. These more saturated fats have a higher melting point, which makes them attractive for baking and extends their shelf-life. Another particular class of trans fats, vaccenic acid, occurs naturally in trace amounts in meat and dairy products from ruminants.

Unlike other dietary fats, trans fats are neither essential nor salubrious[1] and, in fact, the consumption of trans fats increases one's risk of coronary heart disease[2] by raising levels of "bad" LDL cholesterol and lowering levels of "good" HDL cholesterol. [3] Health authorities worldwide recommend that consumption of trans fat be reduced to trace amounts. Trans fats from partially hydrogenated oils are more deleterious than naturally occurring oils.[4]

Chemically, trans fats are made of the same building blocks as non-trans fats, but have a different arrangement. In trans fatty acid molecules, the hydrogen atoms bonded to pairs of doubly bonded carbon atoms (characteristic of all unsaturated fats) are in the trans rather than the cis arrangement. This results in a straight, rather than kinked, shape for the carbon chain, more like the straight chain of a fully saturated fat. Read more here

I have gone back to the days of making things from scratch. It really doesn't take all that much time longer and I KNOW what is in my food.

Olive oil is the ideal oil to use.
You can fry in it, bake with it and almost everything else.

Olive oil does NOT raise cholesterol. It is one of the 'good' cholesterol items allowed.

Use extra virgin (the dark green) for salads and raw eating.
Use extra light (the light yellow) for cooking.
Blended oil is also very good to use, especially for those who do not like olive oil.
This is usually a Canola / Olive Oil combination.

The extra virgin and regular virgin tends to burn when cooking, but the light will hold up very well.

Now, I do understand the olive oil has become VERY expensive lately. But I find I use less of it as it it is packed with flavor and the need for it is less.]]> https://twitchinkitchen.com/thread-6.html Wed, 02 Apr 2008 11:35:30 -0400 https://twitchinkitchen.com/thread-6.html Below is taken from one of my cookbooks, and when I first read it - it changed my mind about salt.
Proper credit for the book and author will be at the end of the article.

I had gotten away from using so much in my cooking and on my table, but found myself using salt as I used to again.

I must admit, the food is much more flavorful and I have switched to SEA SALT exclusively and I can taste the difference between the processed salt we use and it.

I do want to say that anyone on a restricted salt diet on doctors orders should follow their doctors advice and not mine! I am not a doctor.

---

Salt is a very important ingredient. It brings out the flavors of a dish. In recent years, after the link between high levels of salt consumption and high blood pressure was made, Americans started to use less, and as a result their palates have changed. Today the use much less salt than people do in Europe, but the taste for it still varies from one person to another. Not everyone benefits from a low-salt diet. It is necessary only for people with high blood pressure. Our bodies need salt, more or less of it depending on various factors, in particular the climate where we live. In hot countries, (including parts of America), where people sweat a lot and lose salt, they need more salt and experience weakness and even fainting spells if they lack it.

Rarely do cookbooks in Europe or elsewhere in the world give quantities of salt or pepper in recipes. These are two ingredients that people are expected to gauge how much they want of.

Also, the strength and intensity of flavor of different types of salt vary according to where it originates. It depends on whether the salt has been mined from underground deposits or evaporated from seawater. Salt from the earth, extracted from underground deposits, is far less salty. Sea salt varies depending on which part of the world it comes from, how it has been collected and dried and what minerals it contains. English sea salt, for instance, is saltier than French, which has a distinctive delicate flavor. Table salt usually has additives. Coarse-grain kosher salt does not.

I recommend finely ground sea salt. That is what I use.

It was always said that when cooking you measured with your eye, and it is true that with salt you have to trust your eye. It is usual to start with a little and to add more when you start tasting. Some salads need very little salt, whereas rice and grains need quite a bit if they are not to be terribly bland.

By: Claudia Roden from her book: 'The New Book of Middle Eastern Food']]> Below is taken from one of my cookbooks, and when I first read it - it changed my mind about salt.
Proper credit for the book and author will be at the end of the article.

I had gotten away from using so much in my cooking and on my table, but found myself using salt as I used to again.

I must admit, the food is much more flavorful and I have switched to SEA SALT exclusively and I can taste the difference between the processed salt we use and it.

I do want to say that anyone on a restricted salt diet on doctors orders should follow their doctors advice and not mine! I am not a doctor.

---

Salt is a very important ingredient. It brings out the flavors of a dish. In recent years, after the link between high levels of salt consumption and high blood pressure was made, Americans started to use less, and as a result their palates have changed. Today the use much less salt than people do in Europe, but the taste for it still varies from one person to another. Not everyone benefits from a low-salt diet. It is necessary only for people with high blood pressure. Our bodies need salt, more or less of it depending on various factors, in particular the climate where we live. In hot countries, (including parts of America), where people sweat a lot and lose salt, they need more salt and experience weakness and even fainting spells if they lack it.

Rarely do cookbooks in Europe or elsewhere in the world give quantities of salt or pepper in recipes. These are two ingredients that people are expected to gauge how much they want of.

Also, the strength and intensity of flavor of different types of salt vary according to where it originates. It depends on whether the salt has been mined from underground deposits or evaporated from seawater. Salt from the earth, extracted from underground deposits, is far less salty. Sea salt varies depending on which part of the world it comes from, how it has been collected and dried and what minerals it contains. English sea salt, for instance, is saltier than French, which has a distinctive delicate flavor. Table salt usually has additives. Coarse-grain kosher salt does not.

I recommend finely ground sea salt. That is what I use.

It was always said that when cooking you measured with your eye, and it is true that with salt you have to trust your eye. It is usual to start with a little and to add more when you start tasting. Some salads need very little salt, whereas rice and grains need quite a bit if they are not to be terribly bland.

By: Claudia Roden from her book: 'The New Book of Middle Eastern Food']]>