TV chefs can be dangerous for people like my brother who are just learning to cook.  I get a kick out of Anne Burrell, but the wild abandon with which she flings on the salt must have her cardiologist’s Porsche dealer quivering with glee.   Salt should be added to personal taste, and to get there, you must actually taste!  Yes, I know she does that, but we don’t know what her personal taste is. 

You might not be worried right now about hypertension or high blood pressure (f you are, the meal planner will track it for you), but did you know that excess sodium can increase your risk for osteoporosis and kidney stones?   Thanks to all the salt in our food, the average woman is carrying 5 pounds of water weight.

My primary use of salt is more for technique than taste (because I like the taste of food).  I use it to draw out the moisture from things I’m sautéing, or to brine meats that are low in fat and in danger of drying out during the cooking process – which is actually a pretty good thing to know.

Sometimes meat and fish that have not been “enhanced” (injected with a salt solution) benefit from brining.  In general, you need 1 quart of brine per pound of meat, and 1 hour of brining time for chicken/fish, 2 to 4 for beef/pork.

To make a basic brine, dissolve 1/4 cup of salt in 1 cup of hot water, then add 3 cups of cold water (or beer, beer is tasty!).   You can add sugar and spices as taste dictates.  Pour this into shallow bowl or zip top bag, add the food, and refrigerate it (if your total brining time is 2 hours or less you can leave it on the counter).    Keep in mind that brined meat cooks a bit faster, and if sugar was used, it will brown faster as well.   Cook the meat as usual, but don’t add salt before cooking.

Don’t let salt be your crutch.  Experiment with herbs, spices, and condiments and give your cooking new life!

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Here is a sampling of salts you can get at the grocery store:

*Table salt  - has iodine and anti caking agents.  It dissolves quickly in warm liquid and raises the boiling point of water, so if you need salted water, add the salt after the water comes to a boil.  Table salt is lousy for salting the rim of margarita glasses.

*Kosher salt  - has no additives.  It takes longer to dissolve because of the large crystals.  It is great for sprinkling on foods at the table if you like the extra crunch of salt.  It is bad for baking.  It is awesome for margarita glasses.   The major brands are Diamond and Morton, and many people do have a preference.  This is mostly what TV chefs use.

*Ice cream salt  - has not had the impurities removed (and has no additives), but is not meant for consumption.  You will find that when you most need it, it will have been “borrowed” the previous winter to salt the porch.