Stop! 5 Ways You're Using Salt Wrong
These lessons from Alison Cayne's new book, The Haven's Kitchen Cooking School
, show that how we treat this humble ingredient can change everything.
Photo: Gregor Halenda
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You're Keeping It Behind a Closed Door
You may have noticed on cooking shows, or in restaurants with open kitchens, that chefs keep salt in a small bowl next to their cooking areas, adding a dash here and there as they taste. There's a reason for this: continually tasting and adding more salt becomes tricky if you have to keep reaching into a cabinet. Salt boxes (aka salt cellars
) are made expressly for this purpose; they're usually made from wood or porcelain, and often have a lid you can easily flip up or slide off with one hand.