Salt To Taste
What is so different about salt that cookbooks can’t specify exact quantities? To understand this, one has to realize a few things about salt
Can you believe this is the 12th issue of Indulge? You folks have actually tolerated me for one whole year. I set out to write the kind of column not typically found in food and drink magazines, where you will get a stronger foundation in the things that really matter in cooking—principles, food science and basic techniques—and not just recipes that would be restricted in usefulness. If you have missed one of the earlier columns(they run the gamut from choosing knives to cooking meat, vegetables and fish properly), look them up on the Mint website.