This week we go saline and talk what type of salt is right for whatever you're cooking tonight. We also talk about cooking classes for kids, how to get better at knife skills and so much more.
Thanks Andrew. I took notes down for the homeschool opportunities. We need the scatter approach because of the age range, so your ideas were 100% valid, basically top to bottom. Have a great week yourself. May we all find a way to eat a tuna head soon.
SALT is a terrific topic with multiple talking points... Sea, kosher or table (which too do not have)...
Salt is a seasoning, yet because people's range of saltness is sooooo vast, it should NOT be a judging criteria in culinary competitions... granted, if it's truly under-salted, that's a 'ding'.... yet there's a reason in most restaurants place salt & pepper on your table for a reason, it's not random....
Perhaps you could create a info video on all the various types of salts, Himalayan, Grey, Smoked, etc., etc.... An interesting discussion about the regions of world and the types of salts, couple with a taste / flavor profiles... I smoke my own salt & various peppercorns... that way I can control the smoke-level, as well as the smoke scents, mesquite, post oak, hickory + nut & fruitwoods... +the mixing of woods makes for wonderful aromas, scents and dimensional depths of flavor....
When you mentioned you have about 25 different salts in your kitchen, is why you should do an info-video talking about tastes & textures of the salts you have in pantry....
ANY IDEA HOW SOMEONE WOULD SUBMIT A QUESTION UNDER MY NAME? I DID NOT SUBMIT THE QUESTION ABOUT THE SOLATO MACHINE.
Thanks Andrew. I took notes down for the homeschool opportunities. We need the scatter approach because of the age range, so your ideas were 100% valid, basically top to bottom. Have a great week yourself. May we all find a way to eat a tuna head soon.
SALT is a terrific topic with multiple talking points... Sea, kosher or table (which too do not have)...
Salt is a seasoning, yet because people's range of saltness is sooooo vast, it should NOT be a judging criteria in culinary competitions... granted, if it's truly under-salted, that's a 'ding'.... yet there's a reason in most restaurants place salt & pepper on your table for a reason, it's not random....
Perhaps you could create a info video on all the various types of salts, Himalayan, Grey, Smoked, etc., etc.... An interesting discussion about the regions of world and the types of salts, couple with a taste / flavor profiles... I smoke my own salt & various peppercorns... that way I can control the smoke-level, as well as the smoke scents, mesquite, post oak, hickory + nut & fruitwoods... +the mixing of woods makes for wonderful aromas, scents and dimensional depths of flavor....
When you mentioned you have about 25 different salts in your kitchen, is why you should do an info-video talking about tastes & textures of the salts you have in pantry....