Veda's Nutrition, the Gluten Free Show we learn How to make Infused Salt and discuss salts with Chef David Haydon talk about different types of Salt and get creative with in a food demo from Scott Scheidt. Scott runs down the best method for Gluten Free Muscles with Chorizo. Dr. Cyrus Thomas speaks to use about food toxins and our love of wheat.
Veda's Nutrition - How to Make Infused Salts and more!
Not only is salt the hostess give of the past few years but it also pays an important roll in the kitchen. Salt acts as a counter-balancing agent in food. Salt Balances acidity and changing the way we perceive food on the palette. If you want to bring out the sweetness in a dish, just add a few flakes of salt.
According to Aki Kamozawa and H. Alexander Talbot, of the food-science blog ideasinfood.com. “Salt is the most essential seasoning—without it, everything you cook will taste flat,” says Kamozawa. “Even if we eliminate all other seasonings, it’s possible to make a delicious meal seasoning with salt alone.”
What to remember when Salting food
There’s a fine line between the perfect amount of salt and too much, but don’t be afraid to risk over-salting—that’s the only way to learn where the line is.
Some salts taste saltier than others. This is true of different types (kosher, sea, table), and even different brands. For consistency, pick an all-purpose salt (kosher) and a finishing salt (Maldon), and stick with them.
To increase your chances of hitting the seasoning sweet spot, add salt in small increments while tasting along the way, not all at once.
When reducing liquids, add salt only after the liquid is reduced to avoid over-concentrating it.
A dish that tastes perfectly seasoned today will often taste under-seasoned tomorrow. This is because foods absorb salt as they sit, so taste and adjust as necessary.
Workout: Applying Salt
Seasoning food isn’t just a question of how much salt to add, but also how to apply it. In this exercise, we salt three pork chops three different ways, then cook and taste them to see how each method affects the meat’s texture, flavor and juiciness.
If you want to discuss salt at length visit my web site at http://glutenfreehome.org
I found myself in Utah for a family event. While in Brigham City, Utah, my sister, nephew, partner and I went for a drive. We drove past the our high school, we ‘dragged the main street’ and ended up at the local hamburger stand. My sister and I several years apart, each had wonderful memories at the hamburger stand called Peach City.
Peach City was featured on Guy Fieri’s Diners, Drive-ins and Dives and has been a local fixture since 1938. My Father courted my Mother at Peach City and Dads favorite drink was an Iron Port Shake. It was made with fresh, local ice cream made with real cream. During the Brigham City’s local holiday of Peach Days, Peach City makes fresh peach ice cream from local peaches. It’s a neighborhood favorite and all of my high school classmates and I have fond memories of peach ice cream. My family loves it! 
As I ween off of my daily yoga and I notice my yogurt consumption is rising. There must be a healthier choice than store-bought yogurt. I decided to make my own. To tell you a secret, I've long been lusting for a yogurt maker for years! But, my fear of making yogurt has stopped me from making the initial purchase.
My yogurt maker arrived and a week has passed since I began experimenting. I've made three enthusiastic batches and the results have been fair. My problem was they didn't firm-up which I believe is a temperature issue from pouring the boiling milk to the cups at a much lower temperature. I ended up putting the pan in a ice bath to quickly reduce the temperature but think it drops the temperature too much before the yogurt maker can start the process. I found the heating temperature to be a challenge even with my new thermometer. 
When you’re trying to get your health back on track, there are many ways to detox your way to feeling better. The best way to flush out toxins, however, is simple: lots and lots of water. But you don’t have to drink it plain; you can add a little flavor as well with these delicious (and detoxifying) additions. Add all of these to a large pitcher or bottle of water and drink throughout the next day for an effective way to detox! It helps to let these pieces soak overnight in your fridge to let the flavors meld.
