Which Salt Should I Cook With?
You know, that is one of the questions I get asked all the time.
And you know what my answer is?
It really just depends…
Actually, I do have a recommendation in general. Do not use iodized salt. The iodine in the salt affects the flavor of your cooking, and usually not in a good way.
On a historical side note, salt started getting the iodine treatment in the 1920’s because there were some regions in the US that had an iodine deficiency. So unless you live in a region that is deficient, you don’t need the fortified stuff.
When I cook, at minimum I use plain salt… straight up NaCL… Sodium Chloride for you chemistry geeks!
So Chef, when I cook at home, should I use regular table salt or kosher?
Now a days, I use both. For many years, I used Kosher salt in all the kitchens I worked in, and I got used to the larger grain for seasoning. The thing you need to be aware of is the fact that the larger grain takes longer to dissolve, so you actually need to slightly underseason or your result may be too much salt. Use what you prefer.
But Chef, what about Ala’e or Hawaiian Salt?
Both are excellent to cook with, and it comes down to preference and experimentation. I like both because they have other minerals in the crystals than just sodium chloride, and that adds to the character of the dish. Ala’e also gives the nice clay like flavor from the soil that tints the salt red.
Okay, so what about sea salt or Fleur de Sel?
Sea salt is essentially the same as Hawaiian salt, just from different regions….
Now, Fleur de Sel, is a different thing… it’s the first crusting of salt that forms when sea water from Brittany, France is evaporated. Fleur de sel is beautiful, delicate salt and is used as a finishing ingredient. You can sprinkle it to finish salads, steaks, fish, etc. It will give foods a burst of mineral saltiness and crunch from the crystals.
My wife probably thinks I’m nuts, but I have table salt, Kosher salt, and both Hawaiian Salts that I cook with. The Hawaiian Salts I have in grinders so I can control the coarseness of the grind. I also have some fleur de sel.
Depending on which way the wind blows, I use the different salts. You may want to try it... It may make a difference!
Recently, I was asked about an item we offer in our Weekly Ad. The item was Rib Tips. A customer wanted to know what they were and where they came from.
First off, to make sure we are on the same page, the rib tip we are referring to comes from pork.
Now onto the specifics.
Man how time flies! Can you believe that it is time again for the Eat Local Challenge? I know that we typically focus on this challenge once a year, but how did you do all year? Were you able to incorporate more items into your day to day diet? I hope so!
Blueberries can be a great item for both their taste and their antioxidants. Here are a few fast ideas to get them into your diet. Throw them into your cereal or oatmeal. Toss them into a salad. Have some with Greek yogurt and honey. Or, just pop a few into your mouth and eat them like candy!
How to pick Blueberries
We wanted to take a few minutes and let you know about a few really cool items we just started in the seafood department. We know you all love our poke department so much that we thought it would be a cool idea to add a few new items to the mix. Starting this week, you should see shrimp ceviche and fresh salmon poke in our stores.
For starters, we thought it would be really fun to celebrate some of the other international variations of poke. ... more »
We all know that preparing for a big Thanksgiving Day meal can be a little stressful, especially if you're the one responsible for hosting your friends and family.
We just wanted to share a few tips with you to help things run smoothly. I know it's Tuesday now, but sit back, have a glass of wine, and check out this video interview we did with Melissa Chang from HawaiiIRL. Then ... more »
Everyone knows that Garlic Edamame is a local favorite for parties, barbecues and get-togethers, but have you tried any of our new Edamame flavors at Foodland?
The Thai Red Curry is essentially the flavor profile that you see on curry in Thai restaurants. Complex flavors of curry paste, kaffir lime and thai basil.
Black bean is Chinese fermented Black beans, accented with ginger and garlic.
Garlic Black pepper is a take on more »
Well, it's that time to challenge ourselves to eating 100% local again! I don't know about you, but I found the 2010 Kanu Hawaii Eat Local Challenge to be fun and really enlightening. As you may recall, last year I wrote recipes that were mostly local, but this year, I thought that some of you may want to step it up a notch and decide to go 100% local.
I was browsing this week's ad and something caught my eye... ground pork. My mouth immediately started watering when I started to think about making some pork hash for dinner.
Here's my quick recipe that I'm making this weekend!
1.5 lb. ground pork
1 large egg
1 can chopped water chestnuts
1/4 cup sliced green onions
1 thumb-sized piece of ginger, peeled & ... more »
This weekend is shaping up to be loaded with lots of fun in the sun as we celebrate our Independence day once again… As you all furiously go about planning your holiday menus, here is a quick idea that you may want to consider, as it is a nice addition to the usual picnic and grilling suspects that we often find here in Hawaii.