General Measurement Ideas for Salt:
1 tsp per qt for soups and sauces.
2 tsp per lb for raw meat.
1 tsp per 4 c flour for dough.
1 tsp per 2 c liquid for cooked cereal.
1 tsp per 3 c water for boiled veggies.
1 Tbs per 2 qts water for pasta.
1 Tbs kosher salt = 2 tsp table salt.
General salt tips:
***Humidity will make salt clump together.Add about 10 grains of raw rice to the shaker to absorb the moisture and prevent clumping.
***If you oversalt a soup,add unsalted liquid to dilute it or toss in a peeled, quartered potato for about 15 min,then remove and toss(although this doesn't work in for a major over-salting accident)
*** If adding salt to boiling water for pasta or veggies,wait til the water boils before adding it.(salted water takes longer to boil)
*** Do not store salt in silver shakers.(The chlorine in the salt reacts w/the silver, causing it to turn green)
Salt crusted recipe are surprisingly awesome!!!
Salt Packed Salmon
1 Tbs extra-virgin olive oil, plus more for garnish
4 skin-on fillets salmon,3-5 oz each
4 c coarse sea salt
Freshly ground pepper
Heat oven to 400
Heat olive oil in oven-proof skillet over med-high heat til oil sizzles. Add salmon fillets, skin-side down, about 1 inch apart; cook just til skin crisps, 1-2min.Remove skillet from heat. Pour salt(working quick)around and over each fillet, mounding it slightly and patting it gently to ensure each fillet is covered completely. Transfer skillet to oven and roast til it is cooked through and flakes easily, about 10 min.
Remove skillet from oven.
Carefully brush away salt,using clean towel or spatula. (The top should appear rare but the sides should be light pink and opaque.)
Transfer to serving plates, season w/salt n pepper to taste or drizzle w/oil to taste.
Salt Crusted Prime Rib
2 c coarse kosher salt
4 lbs prime rib roast
1 Tbs pepper
1 Tbs seasoning salt
Preheat oven to 210
Cover bottom of a roasting pan w/a layer of kosher salt.
Put roast, bone side down, on the salt.
Season the meat w/pepper and seasoning salt, then cover completely with kosher salt.
Roast for 4-5 hours, or til the internal temperature of the meat reaches 145.
Remove from oven and let rest for 30 min.
Then remove all salt and serve.
(I have made this for xmas before and it is sinfully good
)
And even if you're not that into cooking there's at least 10 spices everyone should have....
1) Cinnamon
2) garlic powder
3) onion powder
4) oregano
5)basil
6)parsley
7)thyme
8)rosemary
9)cayenne pepper(or at least paprika)
10)cumin
Back to Basics~Salt,Pepper,N Beyond~
Creole Seasonings
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