Pinch of Salt

I have quite the salt stash in my kitchen so if you’re wondering why those of us that live to cook have so many salts in our kitchens I’ll try to explain, at least from my prospective. Well, I need the good ole Morton Salt for salting water for pasta and to throw over my shoulder for good luck, sea salt when I want a sweeter taste to certain foods, my personal favorite is kosher salt for just about everything I cook in the kitchen, low-sodium salt for popcorn and when salt is called for in my baking recipes, specialty salts like black salt (and so many more that I couldn’t possibly list them all) as recipes call for them, and rock salt for homemade ice cream and as a tray décor for oysters on the half shell. So that’s why I need so many salts and probably why your kitchen may need a little more salt. I know a lot of you may be watching your salt intake but I like watching chefs use salt in so many creative ways in the kitchen.

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