Please Pass the Salt

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.”

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What to remember when Salting food

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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.

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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.

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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

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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