A Single Suggestion: Just Add Salt!

It wasn’t until a recent cooking endeavor that I realized the power of salt in a recipe.  I found an awesome recipe for Vegetable & Lentil stew.  I had all the ingredients on hand, so I thought I’d give it a whirl.  It smelled delicious  as it was cooking and I was excited to try it.  I took one bite and wasn’t thrilled.  I took another and worry set in.  I had doubled the recipe and now was going to be eating this tasteless soup for another 2 weeks!  Don’t fret… a simple solution….


I added a bit more salt to the soup and voila – it was delicious!  Who knew one ingredient, let alone salt, could make such a difference!?!

I looked up some other uses for salt in cooking, just for my mental roladex, and this is what I found:

Salt is good for…

  • Raising the temperature at which water boils and lowering the temperature at which it freezes.
  • Enhancing flavor, helping to reduce bitterness and acidity, and bringing out other flavors in the food.
  • Try sprinkling salt on citrus fruit, melons, tomatoes, and even wine to enhance flavor.
  • Adding a little salt balances the flavor of sweets like cakes, cookies, and candies.
  • Boiling eggs in salted water makes them easier to peel.
  • Adding a pinch of salt (preferably non-iodized) to cream or egg whites before they’re whipped increases their volume and serves as a stabilizer.
  • Can be stored indefinitely.
  • Preserving meats, fish, cheese, and other foods.  It works by absorbing moisture from the cells of bacteria and mold through osmosis, which kills them or leaves them unable to reproduce.
  • Salting slices of eggplants helps draw out the bitter juices.
  • Sprinkling salt on meat before broiling or grilling it draws moisture from the center, making it browner on the outside, but less juicy on the inside.

Now, that’s cool!

Source: Cook’s Thesaurus


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