Salt is one of the most basic ingredients in any good chef's kitchen. It's a seasoning that is pretty much essential, but often misunderstood. So here are some quick tips for using salt in your kitchen.
Know Your Salts: There are different types of salt you might be tempted to get, but unless you know what you're getting, you could end up adding too much, or not enough salt because of different grain sizes. 1 teaspoon table salt is roughly the same as 1 1/2 teaspoons Morton kosher salt. Table salt is good for most dishes because it dissolves easily, however kosher salt is best for seasoning meat .
Use Kosher Salt for Cleaning Cast Iron: Cast iron pans can be some of the best cooking pans out there. Cleaning them, however, can be a bit difficult if you want to avoid stripping the seasoning. Use coarse kosher salt with warm vegetable oil, and scrub with a paper towel to get rid of tough, or gummy remains. Rinse thoroughly.
A Dash of Salt Removes Bitter Flavors: Are you not a fan of bitter coffee? For a large pot of coffee in a drip, add 1/8 of a teaspoon. A little bit will go a long way.
Adding Salt to Water Won't Help It Boil Faster: Despite what we have been told, adding salt to heating water only effect the flavor. Adding salt actually raises the boiling point of the water, which means water will actually take longer to boil.
Keep Salt in an Open Dish When Cooking: If you are seasoning meat, keep your salt in an open container so you can reach into the bowl without having to constantly wash your hands before grabbing containers.