To Salt

I love to cook and bake but both are still an exploration, and for me, trial and error. We covet our family go to favorites and our experiments are often not successful. Yet, I strive to keep learning and trying. It's part of this homemaking business that actually brings me deep satisfaction and joy. Much, much more than say...scrubbing a toilet!

Seasoning is one of those very personal things, but I've found since spices cost so much money, we are often deterred from trying new things. For example, salt. Obviously, most people use table salt and it's is found in most cupboards. For years, I seasoned everything with seasoned salt and although I still love it, we rarely use it anymore. But most people only keep table salt in their arsenal and I completely get it.

One day, I was watching a chef on t.v. For the life of me, I can't remember his name...oh man! His breakdown for salt recommendations were:

{1} Table salt is for baking and seasoning water...that's it. Don't put it in or on your food.

{2} Kosher salt for seasoning precooked foods, especially meats and poultry.

{3} Sea salt is for the salt lovers who must season their food after cooking. I find it especially tasty on corn on the cob!

Although we're not a HUGE salt family, these three simple rules have revolutionized my cooking. For reals! Which means I now stock four salts in my little ole' cupboards...four, wow!