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.
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.
Seasoned Sea Salt Recipe
Our dining table is always set with a pepper mill, a table salt shaker, and a small bowl with Seasoned Sea Salt. It is easy to make and the large grains really add a spark to potatoes, pastas, veggies, and just about everything else.
Ingredients
1/2 cup sea salt
2 teaspoons of dried herbs such as oregano, thyme, or rosemary, your choice, your blend
1/4 teaspoon powdered garlic
1/4 teaspoon powdered onion
1/4 teaspoon well-dried orange or lemon zest
Do this
Mix all the ingredients together in a bowl and store. We put it in a little pewter bowl on the dining table with a little tiny spoon.
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The Smokenator:
A Necessity For Weber Kettles
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 create steakhouse steaks. Click here to read more.
ThermoWorks Pocket Thermometer - No More Guessing
A good thermometer is why I never serve overcooked or undercooked food. No more guesswork. This one has a very thin tip with a tiny thermocouple so it gives an accurate reading in just six seconds. I cannot recommend it more highly. It will improve your cooking overnight. And it is inexpensive. Click here for more about thermometers.
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