Tips 'n' Tricks from the Salt Cellar

What is a salt cellar?

- a pot, usually small and made of glass or silver, used on the table for holding (generally, unrefined) salt. Salt cellars were widely used up until the 1940s but, since the introduction of 'table salt', have been gradually replaced by salt shakers.  

When using cromptons kitchen blended salts

- to ensure optimum flavour use them towards the end of your cooking or better still as a condiment in pinch pots on the table.

Hard boiled eggs

- put them eggs straight in to cold water to prevent the yolks from discolouring.

To prevent your mixing bowl from slipping

- put it on to a folded damp tea towel whilst you are stirring or whisking the contents.

To stop your oil and fat from spitting

- sprinkle a little salt in the frying pan before adding the oil and food.

Weeping meringues

- can be prevented by letting them cool slowly to room temperature.  If you move the meringue directly from a hot oven to a cold area it will ‘weep’

Nuts

- have a better chance of being shelled whole if they are soaked in salty water overnight.

Your salad leaves

- will keep fresher for longer if you sprinkle them with fresh lemon or lime juice.

Add natural grey sea salt

- to a dish with smoked meats or fish after cooking, this will prevent over salting, better still put it on the table as a condiment.

To stop fats splashing on the oven walls

- line the edges your roasting dish with foil to about 12cm high.

Stop apples from splitting

- when baking in the oven by peeling a 3cm ring around the middle of the apple before Cooking

To intensify the sweetness

of any non-savoury dish, stir in a pinch of Fleur de Sel (flower of the sea) towards the end of cooking.

To lighten the onion flavour

- of your home-made meatballs and burgers sauté the onions in a little oil and butter before mixing them with the meat.

To get an accurate measurement

- of cornflour, icing sugar, cocoa powder sift before measuring.  This applies to all ingredients that tend to lump.  You’ll be surprised at the difference.

To give home-made pâtés

- that extra something add a ½ to 1 teaspoon of allspice powder when making.

Dough with yeast will

- rise uncovered in the oven.  Put a metal bowl of boiling water on the bottom of the oven then put the dough, in a bowl on the middle shelf and close the door.  The moist warmth will encourage the dough to rise and help prevent it from getting crusty.

After preparing fish and seafood

- rub lemon or lime on your fingers and hands to prevent any fishy smell remaining on your hands.

Salt, pepper and seasoning

- to bring out the full flavour of a dish add sea salt and seasonings after cooking.

Finish a bowl of tomato soup

- with a thin slice of orange or some fresh broken basil leaves floated on the top.  It enhances the flavour as well.

When kneading dough

- use your hands instead of a spoon.  You will find it easier and your hands will warm the dough as you knead to give it a start in proving.

When sauteing vegetables

- for chilled soups use oil instead of butter as butter solidifies when it’s cold.

To increase the flavour of salad dressing

- combine 1 teaspoon of mustard powder with 1 dessert spoon of prepared mustard (add more or less powder to taste), then make your dressing in the usual manner.  See my recipe pages for a great salad dressing.

When sauteing items in butter

- add a little sunflower oil to help prevent burning and reduce the heat.

When poaching fish

- in water or milk put a slice of fresh lemon and a little fresh lemon juice in the liquid, this will help prevent the fish falling apart.

When flambeing a dish

- with cognac, whisky or any liqueur warm it first, it won’t light if its cold.  See my information page on Flambé.

To clean garden spinach

- wash it first in tepid to warm water to loosen the garden dirt, then wash in very cold water to clean and revive.

To brown whole shallots

- or sliced onions when sautéing sprinkle a little soft brown sugar over them as they are cooking.  Make sure that you keep them moving in the pan to brown evenly.

Serve fresh vegetable crudities

- with a pinch pot of cromptons kitchen Mediterranean sea salt blend alongside your favourite dip.

To retain the juices and flavours in meat

- add salt after searing as salt draws the juices out.

Sauces and soups made in advance

- then chilled make it easier to remove any fats that have risen to the top.

Cook green vegetables

- in an uncovered pan, they will retain their bright green colour – Do not overcook!