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Food chat: Not all salt works well for all occasions
The Washington Post
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Salts.Photo for The Washington Post by Tom McCorkle
The Washington Post Food staff recently answered questions about all things edible. Here are edited excerpts from that chat.
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Q: I now have regular table salt, kosher salt, and salt that you grind in a salt grinder. With the addition of the salt grinder, I am never sure what is the best type of salt to use in any situation. Can you help?
A: My go-to is Diamond Crystal kosher, which dissolves well. I typically don t keep table salt around, as bakers especially say it can contribute a harsher more chemical flavor to dishes. If you want something finer, maybe go for fine sea salt over table. It s a good all-around option. I would use the salt grinder to grind larger flakes for finishing dishes.
Food chat: Freeze those leftovers ASAP so they ll stay fresh longer
The Washington Post
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Turkey makes great leftovers, but plan to eat it within a few days.Photo for The Washington Post by Tom McCorkle
The Washington Post Food staff recently answered questions about all things edible. Here are edited excerpts from that chat.
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Q: My husband roasted a turkey breast on Christmas, so he d have lunch for the week. We went to use it four days later for soup, and it looked like it had already gone bad. What s our best move next time? Trying to just get a smaller cut from the butcher or freezing some for soup and eating the rest in a few days? My husband always complains that he doesn t know what to have for lunch and this seemed like a good option!