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Grilling
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Bring out a steak’s true flavor by topping off with Morton® Kosher Salt just after removing from grill. |
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Season vegetables and meats with Morton® Coarse Kosher salt no earlier than 5 minutes before cooking. Salting food too early will cause the salt to pull the succulent juices and water out of the meats and vegetables. |
Boiling
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Contrary to popular belief, adding salt to a pot of water will not make it boil faster. Salt will however, raise the boiling temperature after the salt has been added, reducing the cooking time. |
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Boiling eggs in water with a pinch of Morton® Salt helps them peel easier. |
General Cooking
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In order to properly season your food, salt and taste the food at the beginning, during, and end of the cooking process. Modify the amount of salt you use according to the taste. For reduced-sodium diets, only use salt at the end of the cooking process to add flavor. |
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Do not double the salt when doubling recipes, as doing so may make the food taste too salty. In contrast, when cutting a recipe in half, it is appropriate to reduce the salt quantity by ½. |
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Use Morton® Coarse Kosher salt to blanch vegetables to bring out the flavor and brighten the color of the vegetables before cooking (i.e. sautéing/steaming). |
Finishing
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Add a pinch of Coarse Morton® Sea Salt to chocolate and caramel-topped desserts for a sweet and salty flavor combination that will take your dessert to a whole new level. |
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Add a pinch of Fine Morton® Sea Salt to slices of fruit and vegetables (i.e. citrus fruits, melons, tomatoes) to enhance their natural flavors. |
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Chefs know that the finer the salt, the better it will adhere to food. Use Morton® super-fine Popcorn Salt on corn on the cob and peeled hard-boiled eggs for better salt coverage that will adhere to the food. |
Cleaning
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Use Morton® Coarse Kosher Salt to clean cast iron pans with burnt-on grit and grime. Salt is a natural, inexpensive abrasive that will not harm the seasoned cast iron pan. |
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