Posts Tagged salt

A note on salt and soy sauce salinity ‘equivalence’

My wife recently asked the question, “if I just wanted salt instead of soy sauce in the recent ‘Steamed’ Clams With Ginger And Garlic, how much salt would you have to use?”.   It seemed to me that was more of a question of salinity.  Looking up some information on the web suggested 1/4 t of […]

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Ingredient Alert: Diamond Crystal Salt

The basic salt we use before and during cooking is kosher salt.  We use a specific brand of kosher salt, Diamond Crystal, because of the size of the grains.  -Thomas Keller (The French Laundry Cookbook, p. 80) So when I was shopping with my wife, I came across the Diamond Crystal Kosher Salt at the […]

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