Let’s start with the basics. You’ve probably heard about the importance of fresh ingredients or maybe you haven’t. Today it’s all about properly seasoning your food. I don’t mean fancy fresh grown herbs or home ground spices. I’m talking about salt and pepper. Not the kind of salt with a picture of the girl carrying the umbrella. Nothing is wrong with this salt; it has a place (in homemade pickle jars and on spills of red wine) but not on your 15 dollar a pound steak, and not on your box of instant mashed potatoes for that matter. I’m talking about kosher salt and fresh ground pepper.
Salt: kosher salt is very cheap and it tastes much better than iodized salt (that's the one with the umbrella girl on it). Here's why: iodized salt is a tight, compact grain, which takes a long time to dissolve. It may not dissolve all the way leaving your food with intensely salty spots and spots with no seasoning at all. Kosher salt is a loose, large grain, which dissolves quickly and seasons evenly. The reason salt makes food taste better is it intensifies food's natural flavors. You can find a big box of kosher salt in the spice aisle on the bottom shelf in a big navy blue cardboard box for just a couple of bucks. You won’t have to buy salt again for a while. (Unless you make a Salt Encrusted Red Snapper- again a good topic for another day.)
For more than you ever wanted to know about salt visit this link on the Whole Foods website: http://www.wholefoodsmarket.com/products/grocery/salt.html
Our next topic will be: pepper.
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