Rubs are a great way to add flavor to meat. Brines are also a great way to add flavor as well as moisture. Rubs often contain a lot of salt. You can use both a rub and a brine, but beware of double salt jeopardy. If you use a brines and then a rub, you should make your own rub mixes and leave the salt out of the blend. A salty rub on top of brined meat can make the meat unbearably salty. Remember, you can always add salt, but there's no taking it away.
The Zen of salt
Salt is an important flavor enhancer that actually expands taste buds, and even a small amount can really wake up a dish either in cooking or at table. There are many kinds of salt.
Table salt has small uniform grains and anti-caking agents have been added so it works well in salt shakers. It also has iodine as an additive to help prevent iodine deficiency, a leading cause of mental retardation, thyroid problems, decreased fertility rate, increased infant mortality.
Kosher salt has larger grains and also has small amounts of anti-caking additive but no iodine. Many chefs prefer kosher salt because the larger grains make it easier to pinch.
Pickling salt dissolves well in cold water so it is a good choice for brines.
Sea salt usually has minute amounts of minerals from the sea that can give it subtle flavors and colors ranging from pink to black. It has large grains and can provide pops of flavor when used at the table. But beware, large grains can feel gritty between your teeth. Sea salt can also be very expensive.
Seasoned salt. Our dining table is set with a pepper mill, a table salt shaker, and a small bowl with herbed sea salt. It is easy to make and the large grains really add a spark to potatoes, pastas, veggies, and just about everything else. Just mix 1/2 cup sea salt with 2 teaspoons of dried herbs such as oregano, thyme, or rosemary, your choice, your blend. Then add 1/4 teaspoon powdered garlic and 1/4 teaspoon powdered onion. Try adding some well-dried citrus zest, too.
Cooking with salt. When used in cooking, most people cannot taste a difference, but because salt grains are different size, a cup of one type can have more air in it than a cup of another, so cooks cannot substitute freely. Here's a conversion table:
1 part Morton's table salt =
1.5 parts Morton's Kosher Salt =
1.8 parts Morton's Pickling Salt =
2 parts Diamond Crystal Kosher Salt =
3-4 or more parts of sea salt
1 cup table salt = 8 ounces by weight
It is common to add salt when cooking pasta or potatoes and many other foods. If you add the salt while the water is cold it can sink to the bottom and cause pitting. All-Clad and other manufacturers recommend adding the salt after the water is boiling.
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Meathead's Faves
These recommendations are not ads. They are unsolicited endorsements.
GrillGrates Take Your Grill Into the Infrared Zone
GrillGrates are the best new product I have tested in years and the best thing to happen to beef since salt and pepper.
They sit on top of your current grill's grates. The hard anodized aircraft grade aluminum rail tops are flat and wide and make perfect dark crunchy grill marks. The base superheats yet eliminates hot spots and blocks flareups. This is the same concept behind the expensive new infrared grills.
Juices drip in the valleys between the rails and are vaporized and penetrate the meat enhancing flavor. I throw wood between the rails and they impart a delicate smoke flavor. I have made my best steaks and burgers ever with Grill Grates. This is a really great new product! Click here to read more and for ordering info.
The Smokenator
If you have a Weber Kettle, you need the amazing Smokenator and Hovergrill. The Smokenator turns your grill into a first class smoker, and the Hovergrill can add capacity or be used to get steakhouse steaks. Click here to read more and for ordering info.
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