A Guide to Salt, the World’s Most Popular Food

Flake! Rock! Slab! No Images? Click here   Everything You Need to Know About Salt Almost 2,000 years ago, the Roman naturalist and philosopher Pliny the Elder said, “Heaven knows, a civilized life is impossible without salt,” and it’s safe to say nothing has changed. Across the world, salt is prized for the way it makes food of any kind taste better, no matter if it’s simple buttered noodles, a slab of watermelon, or expensive beef tartare. But with so many types, how do you know which is which, and when to use each?  The full guide to salt, right this way  → Feeling salty? Here's more! Are Specialty Salts Worth It? Some say that real cooks have at least one or two specialty sea salts in the cupboard. Others say that salt is salt, and the difference in flavor between specialty salts is too subtle for us to taste. So what's a cook to believe? How Salty Should Pasta Water Be? How much salt should you add to a pasta pot? It depends. The answer won't be an absolute quantity of salt, but rather a ratio of salt to water. Just heed this advice: you should never make it "as salty as the sea." Why every kitchen needs a salt pig (or two) When it comes to kitchen equipment, most people are focused on cookware and knives. Those are indisputably important, but they can sometimes distract from one of the most useful things in any kitchen: a salt pig. That's just a goofy name for a large salt cellar, and if you don't have one—and maybe more than one—you should. Read more →    Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe

"This [One Pan Dinner] Is A Keeper"

Certified five-star chicken and Brussels No Images? Click here   One-Pan Chicken, Sausage, and Brussels Sprouts ⭐⭐⭐⭐⭐ "My family loved this! Served with garlicky pan-fried sliced baby potatoes. This is a keeper for us." - Verified Serious Eater Who wants to juggle three pans on the stove for a hearty fall or winter evening meal? This crispy chicken and sausage dish bakes in a single skillet on a bed of Brussels sprouts until everything is deeply browned and delicious. A rub for the chicken, made from mustard, honey, and rosemary, adds even more layers of flavor. Get the recipe →  More One-Pan Wonders Creamy Garlic Chicken Spanakopita Skillet Crispy Baked Pasta With Mushrooms, Sausage, and Parmesan Cream Sauce Foolproof Pan Pizza Chicken Scarpariello (Braised Chicken With Sausage and Peppers)   Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe

The Most Tentacular Ways to Cook Octopus

No rubbery octopuses here! No Images? Click here   Get Your Tentacles on Some Octopus and Cook It Perfectly at Home There is no shortage of crazy things people have done in pursuit of tender octopus tentacles: beating the poor beasts against rocks, tossing wine corks in the pot with the hope they'll work some dark magic, even dropping the cephalopods in washing machines and running the spin cycle.  Cook enough octopus, though, and all of this becomes obviously silly. There's nothing hard or mysterious about it, you just need enough heat in combination with enough time to make an octopus tender. How you determine those two variables depends on the cooking method. To explore this further, we tested octopus cooking methods to find the best ones. Discover the keys to success → Meet the three essential recipes Pressure-Cooker Octopus We're telling you now: Put away your corks and vinegar, your rocks and meat tenderizers, because the pressure cooker is your best bet for making octopus tender rapidly. Perfectly Tender Sous Vide Octopus Why cook octopus sous vide? It's foolproof: just prepare your cooker and forget it for the next several hours. It's hands-off once you do the initial setup. And the results are absolutely excellent.   Perfectly Cooked Boiled Octopus This recipe for boiled octopus on the stovetop requires no special equipment, and from there you can do whatever you want with your cephalopod. Be patient, and you will be rewarded with exceptional octopus with a lovely texture, ready to be eaten as-is, or seared in a skilled or charred over hot coals on a grill.. Have octopus? Make poke! Once you've cooked up your octopus, you're going to need something to do with it! We love the mix of textures in this particular poke variation. Crunchy, tender, and chewy all at once in every bite. Make sure that you get some of the kimchi juice into the dressing as well! Get the recipe →    Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe