Archive for the ‘Cilio Salt Mill’ Category
Unlike baking, there aren’t any set and fast rules when it comes to basic cooking. If you observe an experienced chef, you’ll notice that they rarely, if ever, meter out the seasonings and spices they use in there cuisine. This is because the amount of seasoning you use when cooking doesn’t affect the consistency or cooking time like it does in baking. And since fresh ingredients like meat, fish, poultry and produce vary greatly in their flavor depending on the season and region they come from, the necessary seasonings will be different every time you step into the kitchen.
Many home cooks make the mistake of seasoning all of their food the same. Certain foods, such as most fish and crustaceans, have naturally high levels of sodium. So it probably isn’t necessary to whip out the salt mill. The best way to determine the proper blend of seasonings is through simple experimentation. Once you have a grasp of the flavor profile of various foods, you’ll naturally be able to discern which spices will meld best with the natural flavors.
Since the dawn of time, man has searched for the means to transcend aging, and for centuries upon centuries has failed. The truth is, no known substance can prevent aging; there’s no pill that can rejuvenate aging cells, or make hair turn back to its natural color. However, it is possible to appear more youthful and live longer with a few smart lifestyle choices. For example, it’s a good idea to avoid ingesting excessive fats and calories while using discretion when you breakout the salt mill. The old adage “you are what you eat” holds true for aging too. Eat lots of fresh fruits and vegetables instead of processed foods with lots of preservatives.
It’s also important to avoid drugs and alcohol, as smoking especially causes cells to decay at a much faster rate. People who don’t smoke live longer; it’s a fact. It’s also important to limit alcohol consumption, and avoid drinking to excess.
Many people leave a small container of salt out on the counter so they can literally “add a pinch” when they need to. Since I like kosher salt and large-grain sea salt, I keep one of these dishes on my counter for salting large amounts of water or applying a crust of seasoning to proteins. But for many dishes, the large grains can ruin the dish.
If the salt isn’t going to have a chance to breakdown during the cooking process, like in baking for example, it’s important to use fine grains. Personally, I prefer the taste of kosher and sea salt, so instead of substituting regular table salt I use a Cilio salt mill. This allows me to get the depth of flavor that kosher and sea salts offer with the benefits of tiny granules.
An increasing number of people in the US, and around the globe, are paying more attention to what they eat, which is certainly a good thing. Some people take their healthy lifestyle to the extreme, eliminating certain foodstuffs from their diet. And while you certainly don’t need trans fats or artificial sweeteners, many things we consider bad are necessary in moderation.
Good fats, for example, are essential to a healthy diet, as they contain a plethora of nutrients and some level of fat is necessary for our normal biological processes. Sodium is another thing that people often cut excessively; large amounts are detrimental, but your body needs it to a certain degree. So don’t be afraid to use your salt mills, just remember the mantra of every good diet: everything in moderation.
Whether you consider yourself a seasoned chef or loathe the nights you have to cook, we all want to make delicious fare when we step into the kitchen. And creating succulent food isn’t rocket science, all you need is quality ingredients and to cook the food properly. Some people will douse their food in sauce, butter or oil mistakenly thinking that this is the only way to infuse flavor into the cuisine. In fact, proper seasoning can make any dish tasty, regardless of the cooking process.
No matter if you’re frying, sautéing, grilling or roasting, seasoning your food before you introduce it to the heat source is imperative. This allows the flavors to sear on the outside and permeate deep into the food. The seasonings you choose are largely a matter of personal preference, but will also be dictated by the other dishes on the menu. However, pepper and salt mills are a good place to start for any meal.
If you spend any time whatsoever in the kitchen, you are undoubtedly aware that there are several different types of salt. And while you make think that their differences are negligible, each type of salt is best suited for a particular 
purpose. Here are a few of the most popular types of salt and their recommend usage:
~Table Salt: This is what you will typically find in a Cilio salt mill. Table salt is refined, comprised almost exclusively of sodium chloride.
~Kosher Salt: Because of its large, oddly shaped crystals, kosher salt lends itself well for preparing meat under Jewish law, hence its name.
~Sea Salt: Made by evaporating seawater, this salt contains a greater variation of minerals than its counterparts, lending it a distinctive sea flavor.
According to a new government report, adults should consume less than one teaspoon of salt per day—and in many cases, that number is even lower. However, just 1 in 18 people live up to this stringent standard. Litanies of health risks are associated with high sodium intake, including high blood pressure and heart disease. For most American 
families, the salt mill is a mainstay in the kitchen, so here are a few tips to help reduce your sodium intake:
~Experiment with new spices: Many people use excessive amounts of salt when other spices would actually work better with the dish. Try out new spices in cuisine and also be sure to utilize fresh herbs, which add an extra depth of flavor.
~Avoid seasoning blends: Most seasoning blends are packed with salt in order to cut costs. If you do utilize seasoning blends, be sure to look for low- or no-sodium options.
~Buy low-sodium products: Whether you’re buying chicken stock, soy sauce or peanut butter, always opt for the low sodium option; not only will this cutback on your sodium intake, it also allows you to adjust sodium levels to your liking. Remember: You can always put more salt in, but you can’t take it out.
In many American homes, the pepper and salt mill are the only two seasoning implements you’ll find in the kitchen. These are certainly the two staples of virtually every style of cuisine, but in order to take your culinary creations to the next level, it is necessary to expand your flavor horizons. Incorporating new herbs and spices into your dishes will enhance the flavor without adding fat, sodium or empty calories.
If you don’t know what spices complement certain foods, there are dozens of online resources that can be used to generate ideas. Once you have an understanding of how certain spices and herbs taste and meld with one another, you can experiment on your own. Combining flavor profiles from different styles of cuisine is a great way to add your own unique flair to your cooking.
Even the most inept cook has the capability to make pasta. In its most basic form, all the process entails is simply boiling a pot of water and adding pasta. But as anyone with any culinary prowess will tell you, cooking a top-tier plate of pasta is a well-refined art.
First, always use your Cilio salt mill to season the water liberally, as this is your only opportunity to add flavor to the pasta itself. If the water looks like it may boil over during the cooking process, add a little oil to the pot in order to raise the boiling point. Many people overcook their pasta because they neglect to realize that the pasta will continue to cook even after it is removed from the water. You want the pasta to have a little bite to it, known as al dente, so that it won’t become squishy as it continues to cook.
Anyone who has taken a basic chemistry class can tell you the simple molecular structure of salt: NaCl. And while it may not seem like there is much room for differentiation, there are a variety of salts found in salt mills around the globe. Here are some of the most common:
Table Salt: Likely the most widely used salt in America, table salt is refined and then has other chemicals added. In addition, the salt often goes through iodization, which creates iodized salt.
Kosher Salt: This salt is made from evaporated brine, and to truly be kosher, it must meet specific guidelines set forth in the Orthodox Jewish religion.
Sea Salt: One of the most expensive salts, sea salt is made from evaporated seawater. It is prized for its depth of natural flavor and coarseness, which makes it ideal for savory dishes.