Salt in Cooking: How much is just right?

Briscoe, Cindy
May 1992
Macrobiotics Today;May/June92, Vol. 32 Issue 3, p30
Academic Journal
No abstract available.


Related Articles

  • SPECIALTY SALT.  // Gourmet Retailer;Aug2003, Vol. 24 Issue 8, p188 

    If there was ever a product in the specialty food trade that is taken for granted, it's salt. For merchandising sea salt, use creative displays to educate customers about the differences obtained with the use of sea salt and in how it is harvested. Match sea salts with other products like...

  • Untitled.  // People Management;4/5/2007, Vol. 13 Issue 7, p15 

    The article reports on the views of consultant Peter Cook on how to achieve success in business. Cook says, business is just like rock music. He says to achieve success, the balance between structure, creativity and talent has to be right. Organisations can be weighed down by too much process...

  • The Truth about Salt in the Kitchen. FRY, SIDNEY; MS; RD // Cooking Light;Mar2013, Vol. 27 Issue 2, p36 

    The article discusses common methods of cooking with salt and analyzes the sodium content of the results. Topics include how much sodium is added by soaking turkey in a brining solution, the amount of salt that should be added to water for cooking pasta, and whether to rinse canned beans before use.

  • CLOCKING THE COOK: PERFECT TIMING.  // Saveur;May2014, Issue 165, p30 

    The article offers some cooking tips and techniques. Recommendations include the right timing when cooking boiled eggs such as mollet egg, how to flip pancakes properly, and blanching vegetables in salted boiling water. Also provided is information on how to discern when a butter is already...

  • Salt of the Earth.  // Home Cooking;Aug2007, Vol. 35 Issue 4, p25 

    The article focuses on several kinds of salt. Different kinds of salt are used for different cooking. Rock salt is commonly mixed with ice and used in ice-cream makers. Table salt and iodized salt are ideal for baking. Information on how kosher salt and sea salt are made are provided. The...

  • 5 of the best.  // Australian Table;Oct2007, Vol. 9 Issue 3, p16 

    The article offers tips from chef and owner of La Luna Bistro and La Luna Beef, Adrian Richardson, for cooking meat. He suggests choosing cuts of meat in accordance with how they are going to be cooked. Tougher cuts cook better at lower temperatures over a longer time, such as in a casserole or...

  • Sprinkle a little colour. Cronish, Nettie // Alive: Canada's Natural Health & Wellness Magazine;Dec2006, Issue 290, p89 

    The article focuses on the importance of salt to digestion, respiration, and maintaining the body's electrolyte balance. It is noted that salt is an edible rock made up of sodium chloride. Most Americans use too much salt in cooking. Many chefs favor a three-step approach in putting salt food...

  • Cook Corn Like the Pioneers! Calhoun, Richard S. // Cobblestone;Oct98, Vol. 19 Issue 7, p33 

    Shows how corn is cooked just like the pioneers in the United States.

  • a pinch of salt.  // Good Medicine (Australian Consolidated Press);Nov2005, p14 

    Offers ideas on how to reduce salt consumption in daily diet. Salt content level of sauces; Importance of choosing canned beans and vegetables without added salt; Use of herbs and spices to flavour cooking instead of salt.

  • On test: mini barbecues.  // BBC Australian Good Food;Oct2010, p121 

    The article presents information on several portable barbecues, and also offers tips on how to make a perfectly barbecued steak. The barbecues include the Mitre 10 charcoal barbecue, Outliving Notebook portable grill, and the Red Centre Outdoormate barbecue. According to food editor Amira...


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics