Salt of the Earth

Salt. It is a substance that we use everyday. There are more kinds and varieties of salt then I ever thought. Most good recipes cal for Kosher Salt.  The reason for this is that nothing has been added to the salt other what is there naturally - sodium chloride.  However now we see several new types of salt on the market. Some will be gray, or pink or brown and many will have added flavor such as smoke. Each one has many uses can add a nuance to your cooking.  I recently tried some Himalayan Pink Rock Salt.  It has a very strong salt flavor.The color comes from iron mineral in the area where it is mined.  Try a different salt - you might just be surprised.  But be careful as these have a higher concentration of sodium.  Try a little bit first you can always add more, but you can't take it out.

Sharp Knives are Safer

A sharp knife it the cooks best tool. Even if you have a less expensive knife, keeping it sharp will keep your fingers safe. Knives develop burs on the edge  as we use them. These burrs are the natural result of the knife cutting through food. The best way to keep a knife sharp is with a "Steel".  That is a long file in a the shape of a rod.  They are easy to use and will keep your knife sharp.  When needed, either take your knives to a professional for renewing the edge or buy a good knife sharpener for the home.  I use a Chef Choice that has four different guides that allow me to sharpen everything from a Chef knife to scissors. They can be expensive, but they last a lifetime.

Sharp knives do not slip.  That is what causes most knife accidents. Be Sharp  and Be Safe!

Have a great day!!

Follow up On Strawberry Shortcake

A quick note: on yesterday's tip I talked about using Angel Food Cake for Strawberry Shortcake.  It works very well!!  However, when you cut the strawberries make sure you do two things. 1. Hull the strawberry by cutting the stem end out.  If you just slice off the top you will leave the hull in.  2. Slice the strawberries in thin slices.  This will give you more juice and make it easier to use the macerated berries.