Comments on: Super Quick Video Tips: 3 Great Uses for Salt (Besides Making Stuff Salty)

By: Sherry

Sherry — Fri, 03 Mar 2023 21:35:20 +0000

will definately be adding salt to my eggs. thanks

By: hawaiidispenser

hawaiidispenser — Fri, 03 Mar 2023 21:35:20 +0000

David Rosengarten (TASTE) also has said adding salt to eggs before cooking will toughen a french omelete. Salt them after cooking.

But, if two camps are saying contradictory things and there is no clear answer, that tells me the answer probably doesn't matter, because the difference is too hard to discern.

By: drthmik

drthmik — Fri, 03 Mar 2023 21:35:20 +0000

the difference between most TV chefs and America's test kitchen is that the TV chefs will spout common wisdom that they learned in a book or a class while the test kitchen will make hundreds of omelets with salt added both before and after cooking and run them all by dozens of taste testers both pros and laymen to find out the truth. sometimes their test upholds the common wisdom, sometimes it doesn't.

By: drthmik

drthmik — Fri, 03 Mar 2023 21:35:20 +0000

Kosher salt has a larger less refined (more natural) crystalline structure and usually has no additives, table salt often includes iodine and is milled to produce a finer, more consistent texture, sea salt is taken from the sea and often includes many flavorful chemicals and are also a larger more natural crystal.

By: Justin Bray

Justin Bray — Fri, 03 Mar 2023 21:35:20 +0000

You can read all about it on definitivecooking.blogspot.com

By: Justin Bray

Justin Bray — Fri, 03 Mar 2023 21:35:20 +0000

Their claim about salts effect on chlorophyll is anything but conclusive. They are really jumping the gun on that one. It is just as likely, or even more likely that salt is helping soften the vegetable, making it cook faster, which in turn lessens the damage of the chlorophyll. Furthermore, the amount of salt they use is likely too low to shift osmotic pressure like they claim. Actually they are further incorrect by claiming that the chlorophyll leaks out, which is not true. It gets damaged.

By: Artificially Intelligent

Artificially Intelligent — Fri, 03 Mar 2023 21:35:20 +0000

And you expect it not to be scripted? She's new. Give her a break. Unless you've been in front of a camera doing this sort of thing for years, you would be just the same.

By: Rahul patil chemistry

Rahul patil chemistry — Fri, 03 Mar 2023 21:35:20 +0000

she s cute !!

By: bringerofhavok

bringerofhavok — Fri, 03 Mar 2023 21:35:20 +0000

How the hell do you manage to make scrambled eggs go tough…

By: FrankJL7781

FrankJL7781 — Fri, 03 Mar 2023 21:35:20 +0000

Wrong on the vegetable coloring and salting eggs before cooking..
Someone needs to send her a copy of Harold McGee's "On Food and Cooking" for a real science lesson.