Salt is needed in small amounts in order to maintain optimum health, but it also has a few culinary tricks up its sleeve. Adding salt to water will raise the temperature at which it boils and lower the temperature at which it freezes. Eggs boiled in salty water are easier to peel. Adding a pinch of non iodized salt to cream or egg whites before beating them will increase height and add stability. Salting eggplant will remove bitterness and salting cabbage will increase crunchiness, blot the eggplant well and rinse cabbage before use. Salt rubbed vigorously onto cast iron pots and pans using a towel will clean the surface and increase the non stick ability of the pans. Last but not least, salt is a mineral and therefore will not go stale, so investing in an expensive salt grinder is not necessary, especially if you have a mortar and pestle at home that you can crush the larger grains of salt with.
Michelle, Deli Manager