By Kimm Moore
Redmond, WA.
"Cupcakes and Cookware"
Redmond, WA.
"Cupcakes and Cookware"
When I first started blogging, I wrote a post titled:
"SALT- The most important ingredient!" Yes, I am a
lover of anything "salty-sweet" or made with a flavored, coarse,
unrefined sea salt. But, what EXACTLY does salt do to your
chocolate chip cookies, chiffon cake, or lemon-blueberry muffins? Salt has many
functions and actions in the baking and culinary field.
First off, salt naturally adds flavor to sweet and savory dishes. It is a necessary and key ingredient in the kitchen! Along, with black pepper, it is staple to have a salt jar right next to your cooking range.
Salt has many purposes in cooking, here are my top three reasons!
1) Enhance flavor!
No matter what you are cooking, it balances and enhances the dish/food you are cooking. Pre-package foods contain LOTS, AND LOTS of sodium due to the lack of natural flavor and to have a longer "shelf life" than non-packaged foods.
2) Strengthen gluten strands!
Salt naturally helps gluten strands become nice 'n' strong to create a solid structure for your baked good. This is key especially in French-type breads. Forgot your salt when you are baking bread? The dough will become very "slack" and "wet."
3) Give color!
Salt aids in browning. (Secret tip: I like to add a pinch of salt when I am making egg wash for my morning pasteries!) It gives crossiants, breads, and muffins a nice, golden color. Forgot your salt? Your sweet treats and bread will come out pale. Read More >>
First off, salt naturally adds flavor to sweet and savory dishes. It is a necessary and key ingredient in the kitchen! Along, with black pepper, it is staple to have a salt jar right next to your cooking range.
Salt has many purposes in cooking, here are my top three reasons!
1) Enhance flavor!
No matter what you are cooking, it balances and enhances the dish/food you are cooking. Pre-package foods contain LOTS, AND LOTS of sodium due to the lack of natural flavor and to have a longer "shelf life" than non-packaged foods.
2) Strengthen gluten strands!
Salt naturally helps gluten strands become nice 'n' strong to create a solid structure for your baked good. This is key especially in French-type breads. Forgot your salt when you are baking bread? The dough will become very "slack" and "wet."
3) Give color!
Salt aids in browning. (Secret tip: I like to add a pinch of salt when I am making egg wash for my morning pasteries!) It gives crossiants, breads, and muffins a nice, golden color. Forgot your salt? Your sweet treats and bread will come out pale. Read More >>




