Tips

This page includes tips I’ve learned over years that I think will be helpful in your cooking adventures.

• Salt: I prefer inexpensive and versatile kosher salt when I cook. I put out a little at a time in a small dish where I can pinch salt with my fingertips easily — this let’s you control how much salt you’re using. I add one or two pinches and then taste and adjust accordingly. You can season cooked food with kosher, expensive sea salt, or rare salts. If you haven’t done so, try a salt tasting. You’ll find they all have different intensities and nuances. Lastly, the ubiquitous table salt (Morton being most common brand in U.S.) has been fortified with iodine. Kosher and fancier salts are not fortified, so be sure to get enough iodine, especially if you’re pregnant. [Unasked-for recommendation: Salt: A World History is a good read, captures salt's significance in advance of civilizations.]
• Cooking and caring of mushrooms
• Cooking plain white rice on stove top
• Curing salmon for a tastier, juicier salmon