ThE BeNeFiTs Of SaLt

A pinch or a handfull of salt can be useful in the kitchen

Salt is an excellent preservative. Before the advent of refrigeration, salt was king – and is the reason why we developed such a taste for it.

Robyn has some alternative uses for salt in the kitchen:

Added too much salt? Scoop out the excess, then add some peeled potatoes and continue cooking until the potatoes have absorbed the salt. Remove the potatoes before serving;

When boiling potatoes – adding a bit of salt after draining will give a fine mealy texture. Putting the pan, with the salted potatoes, back on the heat to evaporate the excess moisture;

By adding salt to water it will come to the boil at a higher temperature, reducing cooking time by a fraction;

Sprinkling salt on ice will slow the melting process;

A little salt in cake icing will stop it sugaring;

Remove the bitterness from coffee pots by filling with water and adding some tablespoons of salt and boil. Rinse well and the pot will be free of bitter tannins;

Salt can deodorise thermost bottles, jugs and other closed containers;

After washing cutting boards with soap and water, rub with a damp cloth dipped in salt – this will also acts as a deodorant;

Boiling eggs in salted water makes them easier to peel;

Salt in the water when poaching eggs will set the white quickly;

Toss salt on to a grease fire to smother flames;

Apples, pears & potatoes dropped in a light salt solution when peeled will help with colour retention;

To prevent mould developing on cheese, wrap in cloth that has been soaked in salty water before refrigerating;

Rub fingers with salt moistened with vinegar to get rid of onion or garlic odours;

Soaking pecans in salt water for several hours makes them easier to shell;

To remove pinfeathers on chickens, rub the skin with salt first;

Wash wilted spinach or lettuce leaves in salted water to refresh & keep crisp;

Sprinkle salt on washed skillets (waffle plates or griddles), heat them up then rub the salt away to give a non-stick surface;

And by adding a pinch of salt, cream and egg whites will beat better – paving the way for a perfect pavlova!