In the Kitchen

Aside from all of the amazing chemistry that salt performs in terms of baking and food flavor, as well as in preservation, salt has a number of other great applications in the kitchen.

 

 

• Test egg freshness :  You will need 8 ounces of water and two teaspoons full of really cheap salt ( please so not use sea or land or Kosher salt for this.).

                                              Next mix the salt in to the water and gently place the egg in the water, if it floats it could be an old egg and should be checked further.

                                               I always check all my eggs by breaking each one into a bowl as my family has done for generations. 

                                               If the eggs clear part is cloudy, if the egg smells funny or had a  blood spot, it gets put into another bowl and set aside for the animals to eat. 

                                               If you think it's bad, chances are you are right!

                                               Store bought eggs will keep for about 2 months in your fridge before they have lost to much moisture and go bad.

                                               Unwashed farm fresh eggs up to about 4 months with little or no problems.

                                               Washed farm eggs about three weeks.  Washing eggs just before you use them in a light vinegar solution can help to prevent salmonella, which all chickens have.

 

 

•  Set poached eggs :  Salt helps to increase the boiling temperature of the water making the whites set quicker.
   
• Prevent fruits from browning: Keep your apples, pears and other such fruit looking great by flash dipping them in lightly salted water.
   
• Get more of the meat out of your nuts by soaking them for a few hours in salted water, about a cup to a gallon is great.  You can do this with all kids of nuts, such as Black Walnuts, Pecans, English Walnuts, Chestnuts, ect.
   

 

• Mile high meringue: A tiny little pinch goes a long way to helping make the most out of your meringue...it does the same for whipped cream.  
   
• Keep cheese from molding: I use a piece of butter muslin and soak it in a quart of water with about 4 tablespoons of salt in it, next i wring it out and wrap it loosely around the cheese, this also helps to keep the cheese from picking up bad odors in the fridge, never wrap cheese in plastic wrap you cut it's shelf life by at least half( moisture makes mold)
   

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Types of salt

Milk comes from cows

Where to buy salt