Editor’s note: Welcome to the first installment of our newest column, Ask Hank.
When using kosher salt (versus table salt) for cooking, should I adjust the amounts called for in recipes? It’s easy enough to adjust to taste in savory dishes, but what about for baking, where precision matters? Is sea salt like a kosher salt to be used in cooking, or a finishing salt? And what about so-called finishing salts?
— Susu B., Brooklyn, N.Y
That column is a blatant rip-off! Besides, Alton would answered with a much more tongue-in-cheek response that would've made many of us do a spit-take.
Uh, yeah. No offense to Hank.
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*~Lauren~* I want to hear AB's Sinatra medley.
"You stole my shirt!" About me wearing my blue pineapple shirt
"It's hard to do Palistinian cuisine & crack jokes." "The dogs need new shoes."
"But then I'm a nerd."
"Do this & people will call you a geek. Personally, I'm okay with that."
"I can't help but wonder... is the bunny okay? I'll never know."
I'm not real picky when it comes to good information. I don't care where it comes from nor who as long as I can get it! But Good Eats is and has been one of my favorite cooking show!
I wish the Food Network would bring back all of the old Graham Kerr/Galloping Gourmet shows. He was really funny.
Alright all you Alton prospective educators what about sea salt particularly the gray sea salt from the Mediterranean area ? Do you use it, in cooking, in baking, ? I have done some reading on it suppose to be better for you, does Alton have a show on sea salts ? Most the reading I have found has been from suppliers, not many sites that go into the cooking end of it. Does any body have a good source reasonably priced on the gray sea salt ?
__________________ prepared with passion and served with love !
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