Best meatloaf ever

2»

Comments

  • edited May 2016
    Haven't made the meatloaf yet.  But from reading reviews of Barefoot Contessa recipes over the years, I know her salt amounts are problematic for a lot of people, @TravelingDesign.  They've mostly worked for me; I always use Diamond Crystal Kosher salt, as she recommends.  Will cross-post this link on the Cooking Tips thread because it's really helpful:

    Smitten Kitchen: Not all salts are created equally.

    Most people understand that there's a big difference in the saltiness of table salt/fine sea salt and Kosher salt.  But what I learned from Smitten Kitchen is that there's also an appreciable difference between the Diamond Kosher salt and Morton Kosher salt!  Morton tastes saltier, and I think a lot of people buy Morton because it's just easier to find in regular grocery stores these days.

    ("1 teaspoon fine sea or table salt = roughly 1 1/4 teaspoons Morton’s kosher salt = roughly 1 3/4 teaspoons Diamond Crystal kosher salt")



  • edited May 2016
    I do use Diamond kosher salt (the recipe calls for kosher salt). I will say that I used to be a salt addict and I've all but stopped using it except for a sprinkle here and there.  Maybe that's it? 
  • I will say that I used to be a salt addict and I've all but stopped using it except for a sprinkle here and there.  Maybe that's it? 
    @TravelingDesign ;  That's probably it – because Ina's recipes are certainly never low in salt. :)

    Congrats on reducing your salt intake.  (I fear I'm heading in the opposite direction these days...they say the taste-buds start to go with age, and people reach for the salt to compensate...!  Yikes.)
  • I will say that I used to be a salt addict and I've all but stopped using it except for a sprinkle here and there.  Maybe that's it? 
    @TravelingDesign ;  That's probably it – because Ina's recipes are certainly never low in salt. :)

    Congrats on reducing your salt intake.  (I fear I'm heading in the opposite direction these days...they say the taste-buds start to go with age, and people reach for the salt to compensate...!  Yikes.)

    If it's a dish that can take a little acid, some vinegar or citrus juice added at the end they work synergistically and you should be able to cut down the salt at the table.
Sign In or Register to comment.