Too Much Salt

If I’m going to make a cooking mistake, it’ll be the seriously rookie mistake of adding too much salt.

We use kosher or sea salt for everything. I don’t like the taste of table salt; it’s too sharp. We have a shaker by the stove, and bamboo salt boxes on the counter and table.

Here’s what I do, time after time: pick up the salt box, swivel the magnetic lid, and shake right from the box into the dish. (This morning it was some tea biscuits, which you might call graham crackers or some such.) Here’s what happens: our brains see a lot of something, and misjudge portions accordingly. This is why using smaller plates is a very effective dieting tool. Honest.

So instead of a few shakes of salt, just to kill the raw taste of the flour when it bakes, I got salty cardamom crackers. If it was green cardamom they could be chai crackers if I’d used pepper.

But not. Cardamom and honey and too much salt.

Maybe I’ll use that empty cardamom shaker for salt.



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