Chefs use Kosher salt in cooking, not Iodized Salt or better known as table salt. The 1st reason is, it does not improve food taste, it just makes food taste salty. 2nd reason is it is bad for people (that is my 1st reason). Here is a link http://healthwyze.org/index.php/component/content/article/115-the-truth-about-table-salt-and-the-chemical-industry.html

Hola, kitchen amigos!It's time for our QOTW (Question of the Week) where we'll be talking about ingredients, methods, and sometimes just plain fun food stuff.I love garlic. I can't even imagine what food would be like if garlic didn't exist anymore. *Almost* every savory dish I like has garlic in it. And it's not like I always have to put a ton of it in my dishes, but it never fails to lend fantastic flavor, whatever the quantity.So today's question is: WHAT'S YOUR FAVORITE WAY TO PEEL GARLIC?I've tried a few including putting a whole head's worth of cloves into a jar and shaking which was all the rage a couple of years ago, but I found that method doesn't work so well when you have super fresh garlic because the membranes are still too sticky to release.My older daughter likes to use this silicone tube thingy that you roll the cloves in to loosen the peel.Me? My go-to method seems to be just smashing it with my palm under the flat side of my chef's knife blade, which not only makes the peel pull away very easily, but also does half my chopping job for me at the same time.I'm sure you probably have a favorite method, so please share!And if you’ve shared or found an awesome garlicky recipe here on Cookpad, please share the link. 😊Looking forward to your answers!~ YFNCM :)

Homemade salt recipes. I always like my flavoured salts, it always gives the food a better flavour, so I went online and found many different recipes. Change the amounts to make more or less. The possibilities of different flavoured salts are endless. So experiment....

I recently started compiling a list of flavoured salts that I could make and have at home. I hate having to search through dozens of recipes to eventually find the right ones. I'm not entirely sure where I actually got these recipe's.

I am qualified as an food education instructor, a herb tea sommelier, advisor and a medical herb therapist.I like sharing recipes that are easy, healthy, and tasty, as well as recipes that you can enjoy with your children.How to make home-made dried herbs. Homemade herbs are more fragrant than store-bought. Have a try!Mix with dried garlic and chili peppers.Evaporate any moisture in the salt by microwaving it. Recipe by Harmony Forest

Happy Wednesday, all!It's time for our QOTW (Question of the Week) where we'll be talking about ingredients, methods, and sometimes just plain fun food stuff.I've been eating a lot of pasta lately, which made me wonder about our different methods of cooking pasta. I used to do the traditional full stock pot of water and a big punch of salt brought to a boil first until I learned about starting your pasta in cold, shallow water (about 2" above the pasta line).Since then, I've never looked back. It takes less time, less water, and less salt, and you still get a great al dente result if you pull the pasta on time. I know it's heresy to lots of people, but I swear it works! :D*Note: A comment below reminds me this applies to dry and not fresh pasta.So this week's question: HOW DO YOU BOIL PASTA? (And any other pasta cooking tricks you'd like to share.)Looking forward to your answers!~ YFNCM :)

I make many flavours of finishing salts. All unique with their own nourishing and healing attributes.My finishing salts are unrefined, all-natural herbed sea salt that enhances the flavor of my favorite dishes.I just sprinkle a small amount on appropriate dish to add voice and texture. 

This is a very tasty rub I like to use especially for a roasted chicken. I made jars of the rub for my families gift baskets this year. :-)

I ran out of seasoned salt so I made this reading off the label of Lawry's seasoned salt it's just like it

Up until creating this recipe, I had been only using sea salt to make shio-koji, but figured, why not try making two types of shio-koji, since I'm particular about the type of salt I use when cooking.In Step 2, if you are able to blend the salt into the rice malt from the heat of your palms, the malt will not turn crumbly.To allow fermentation, loosely seal the lid of the jar. Recipe by Ogunyanko

Cook fresh edamame with a small amount of water. Boil them to the perfect saltiness for a delicious taste. The vibrant green color is beautiful!The story behind this recipeGetting the right amount of salt and cooking time can be quite challenging. This recipe was created after many trials.

Been trying to get powdered vinegar forever this is as close as It gets. So far.......