Culinary Quickies with Shoshana
Reader Question:
What is the difference between the different kinds of food thermometers and do I really need one?
Answer:
The answer is solely dependent on what you are doing in the kitchen. If you are cooking meat, poultry or fish and are unsure of how to tell if the item is cooked to a safe temperature it is best to use an internal food thermometer. There are instant read digital models and traditional analog models. Either will give you the internal temperature of a cooked item. For liquids, soups, sauces and oil for frying, a digital infrared thermometer works really well and will help you to keep from scorching or burning your food. Making candy is next level and being able to read an accurate temperature is extremely important as this will determine what stage your sugar has reached. The traditional candy thermometer used in kitchens for years is still a wonderful choice, although the digital varieties have a sleeker, more modern look. Another thermometer that is handy to have in the kitchen is a hanging interior oven thermometer to see if your oven is keeping accurate temperatures.
Reader Question:
What does putting rice in a salt shaker do? Does it really help?
Answer:
Adding a few grains of rice to the salt in a salt shaker is one way to keep the salt from clumping. The rice absorbs any condensation that might form inside the salt shaker in a humid environment. If you don’t have rice you can add a few dried beans for the same effect. Wooden toothpicks also can act as a dehumidifier in a salt shaker. Putting a layer of parsley under the salt in the shaker works as well and adds a fresh scent to the salt. A few coffee beans will work and will not impart their flavor to the salt. If you live in a relatively dry area with little humidity you may not need to add any of these things to your salt shaker. Salt is best stored in glass or ceramic containers as metal or plastic may react with the sodium.
To submit a question please email Shoshana at: foodeditor@unorthoboxed.com
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