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SoCalCarol said:
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CaWino said:
Being a self taught cook, I am always curious about things I read in recipes. I think this is the first time I have seen where you add the salt at the end of the cooking...It always seems to be one of the first things entered. Why....or, what does adding it late do opposed to putting it in early? Thanks for furthering my culinary knowledge. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Cheers.gif" alt="" />
I appreciate reading everyone's posts here, but I was wondering...(and I'm sorry if it has been covered here at one time or another)...When a recipe calls for let's say a teaspoon of salt...is it assumed, unless otherwise stated, that it would be just regular Morton-type salt? Can anyone tell me what the differences are between the salts? Kosher, sea salt..etc? Thanks for anything to clear up which salt for which uses! <img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" />
Thanks to you all for the information. It really did help me figure out how much and WHICH salt to use...much appreciated! <img src="http://www.traveltalkonline.com/forums/images/graemlins/dine.gif" alt="" />