Kitchen Myths

If only it were so! Salt is an essential ingredient in so many dishes, that’s just the way human taste works—we like salt (but not too much). With too little salt, savory dishes just taste flat and uninteresting. But over-salted – blech!

The problem is that all salt is not the same. Some salt is saltier than others when measured by volume, strange as that sounds. This is because different salts have different size crystals, and smaller crystals pack tighter than larger ones. So, a tablespoon of standard table salt (the stuff in the cylindrical container) weighs more than a TB of Morton kosher salt, which has larger crystals. And a TB of Diamond Crystal kosher salt weighs less than the Morton’s. It’s the weight that matters, of course. Sea salts vary because they are all different. So, here’s a guide to equivalents:

1 TB standard table salt equals:
1 TB + 1 scant teaspoon Morton kosher salt equals:
1 TB plus 2 teaspoons Diamond Crystal kosher salt.

So what do you do when following a recipe? Some just specify “salt” while other specify “kosher salt” without saying which brand (and I am sure there are other brands I have not tried). It’s best to play it safe and undersalt—you can always add more but it is deucedly difficult to take it back! For dishes that are difficult or impossible to salt later, such as terrines, sausages, and meatloaf, it’s worth the trouble to cook a TB or so of the mixture to taste for seasoning before completing the process, and then adding salt if needed.

This seems to make sense, right – I mean, fresh is always better than canned. Or is it? It turns out that canned tomatoes often beat out fresh for making sauce. There are several reasons for this:

• The makers of canned tomatoes can grow multiple varieties with different taste characteristics and blend them for an ideal taste profile in their product.
• The tomatoes are grown for canning near the processing plant, so they can be left on the vine until ideally ripe and at the peak of flavor – no need to account for transport time.
• The tomatoes do not have to be bred to transport well or to look pretty on the shelf in the market. As long as they taste good, they can be delicate and ugly.

This is not to say you can’t make great sauce from fresh tomatoes–of course you can, but only if you have the ideal locally grown and perfectly ripe tomatoes. My point is that you should not dismissed canned tomato products just because they are processed. And, you do not have to buy the super-expensive imported and/or organic varieties. In fact, one of the US’s major brands beat all of those out in a taste test held by a notoriously fussy cooking magazine.

Here’s an interesting Mark Bittman article on this topic:

http://opinionator.blogs.nytimes.com/2013/08/17/not-all-industrial-food-is-evil/?_r=0

I used to do this for years, also with mussels. Turns out it is usually a waste of perfectly good clams. An unopened clam may be bad, but in my experience they are usually fine. What I do is set the unopened ones aside and deal with them separately. In almost all cases they are very easy to open with a blunt knife and the little feller inside is just fine. When you do find a bad one, out it goes. If you find more than a very occasional bad one, you might want to buy your clams elsewhere.

As an aside, fresh clams should always be stored in the fridge in a ventilated container, never a sealed plastic bag. They are alive and use some oxygen – not much, but a sealed bag will suffocate them and then you will have a bunch of bad clams!

Fresh corn on the cob is, of course, best cooked as soon as possible after picking, but that’s not always possible. How should it be stored? Many people say not to refrigerate it, but that’s a myth. Put it in the fridge – after all, the chemical reaction that causes corn to lose its sweetness is slowed down by cold, just like almost all chemical reactions. Corn can still be wonderful after a day or two in the fridge, although not as good as really fresh.

By the way, an easy and energy-efficient way to cook corn is to put the husks and trimmings in the bottom of your kettle, pile the ears on top, and add an inch of water – instant steamer! Cover and boil for 4-10 minutes depending on the corn and your preferences. By not bringing a full pot of water to the boil, you save time and energy.

The crying response to onion vapors has to do with your eyes, not your nose. Using a sharp knife, to reduce the tearing and bruising caused by a dull one, may help, as will refrigerating the onion ahead of time. Keeping your eyes closed will help, but you may lose a finger or two!

When a recipe calls for fresh basil, you’ll often hear chefs saying to tear it with your fingers, rather than shredding it with a knife, to get the best flavor. Sorry, but nope. The flavors in basil – like any herb – are primarily contained within the cells of the leaf. If you tear it, it tends to come apart between the cells so that less flavor is released (because it stays in the cells). If you cut the leaf, you will break open the cells (some of them, anyway), releasing more flavor. This makes the most difference when you are using the basil raw, as in a tomato salad. In cooked dishes, such as a sauce, it does not make as much of a difference because the cooking gets the flavor out of the cells.

My technique is to wash the basil, pat dry with paper towels, and remove the leaves from the stem. Stack several leaves together and roll into a cylinder, then cut crossways into thin strips.

It depends. A lot of attention has been given to the dangers of eating a burger that hasn’t been thoroughly cooked. There’s good reason for this. Commercial ground beef is made in factories in huge batches, and a single burger can contain meat from dozens or hundreds of individual animals. The chance of bacterial contamination making it into your supermarket package not insignificant, and this is a risk that many people don’t want to take. In fact, some states have banned restaurants from selling burgers that are not well-cooked. Too bad, because real burger aficionados know that the best tasting burgers are cooked to medium at most.

Is there a way around this? Yep—grind your own beef. If your ground beef comes from a single chuck or sirloin roast (or a mix of the two, my favorite), there’s a vastly smaller chance of contamination. You must observe proper procedure, making sure your grinder is spotlessly clean and keeping everything cold, of course. Buy your meat from a reputable, high-turnover retailer. There’s no absolute guarantee against contamination, of course, but the risks are much, much lower this way and your can enjoy a juicy, pink-in-the-center burger again.