Cooking with Salt
Different types of salt can elevate your dishes from plain to extraordinary.
January 2nd, 2017 by: Misty Miloto
During a recent dining experience with acclaimed New Orleans chef Nina Compton, guests learned about the importance of salt in cooking. The event was part of a filming for Next Door Chef (presented by Morton Salt), which pairs a renowned chef with a novice cook to teach them how the proper usage of salt can transform home-cooked food into an elite dining experience. Using tips and tricks learned from Compton, the novice cook created a restaurant-quality experience and served a meal to a select group of family, friends and foodies. “While many novice cooks assume that only cooking with table salt is fine, one of the most basic taste differences between restaurant and home cooking is the type of salt used,” says Ryan Fleming, brand marketing director at Morton Salt. “One of the first steps in elevating a meal is leaving table salt for the table, and using kosher and sea salts in your cooking and baking.” According to Fleming, there are three easy ways to understand the difference between kosher and sea salt.
- Morton Kosher Salt adds a gourmet touch to a dish. It is the preferred salt of many chefs because it is easy to control for perfectly seasoned food.
- Morton Coarse Sea Salt adds an artistic “pop” that you can see and taste. The larger-than-table-salt crystals provide contrasting texture.
- Morton Fine Sea Salt crystals dissolve quickly, making them perfect for marinades, soups, sauces and dressings. While some recipes call specifically for kosher or sea salt, it is important to always abide by those guidelines. “Both kosher salt and coarse sea salt are also ideal for last-minute seasoning before you plate to add extra flavor and texture to a dish,” Fleming adds.
Of course, you should ensure that you don’t have too much salt in your diet, which can raise blood pressure — thereby increasing strain on your heart, arteries, kidneys and brain — possibly leading to heart attacks, strokes, dementia and kidney disease. The American Heart Association recommends no more than 2,300 mg of sodium per day and an ideal limit of no more than 1,500 mg per day. mortonsalt.com/nextdoorchef