Pinch Of Salt London

My Culinary Adventures

Category: Cooking

These Japanese kitchen knife is worth it!

japanese kitchen knife

It can be a daunting task to choose the best kitchen knives
if you have no idea what to consider during the purchase process. For my case,
working as a chef for more than 10 years means tons of experience in regard to choosing
quality knives. In order to be safe, make it a point to consider sharpness of
blade, beauty, grip, handle, size of blade, weight, tang and anything in
between. Of course price is a must-consider and this is why I strongly
recommend the Japanese kitchen knife for those who desire to practice
their culinary skills and become the best they can be.

japanese kitchen knife

My top 3 list includes Shun TDM0771-kiritsuke and with this
type be rest assured you have made a great choice. It is a beautiful sharp
knife made of strong steel that can stand the test of time, so you will never
worry about spending on any knife soon. The finish makes is stand head and
shoulder high above the rest enhancing visual appeal. What I like most is the
16-degree knife blade that it offers users and can be used for most if not all,
kitchen tasks. A strong handle made of pakkwood is definitely a plus-no
replacing handles every now and then!

Yoshihiro Mizu-Yaki Kuruochi Gyuto is definitely a top 3 of
my favorite and takes the second place. This knife is not only very strong
because of the super high quality steel, but is made by a process that combines
layering, hammering and forging. For this reason, you can use it for quite a
long time and never worry about edge issues. Importantly, you can use this
knife for multiple kitchen tasks and so you will always be glad that you made a
right choice. However, it is a little pricey but worth every single coin spent.

The third and still one of my favorite is the Nenohi Sakura
Kiritsuke-270 mm knife that boasts of a weight of 6.1 oz, bolster material of
water buffalo horn, ahard steel for exceptional strength, a bevel angle ratio
of 50/50, and a handle made of Japanese magnolia. It goes without saying that
with all these aspects it will always be a good buy.

There are others too that you can always go for to make your
cooking enjoyable, but with the above three definitely you can never go wrong.
It is all a matter of looking at the finer details and getting Japanese knives
that will best meet your unique needs.

Continue Reading →

Role Of Salt In Cooking

Just like Chef knives and all their different functions, another miraculously versatile item in the kitchen is NaCl ; table salt for those of you who skipped out on chemistry class. Sodium, in the form of common salt, is one of the essential mineral components of a healthy diet, helping the body to perform vital functions.

A balanced diet is rich in minerals and vitamins and many foods are natural sources of sodium. The percentage of salt we consume from different foods depends on our individual eating habits but typically about 20% of the salt we consume comes from foods that naturally contain salt.

For thousands of years, salt has been used to preserve food and to improve taste. It is also used to as a colour controller, binder, texturiser and fermentation control agent.


First and foremost, salt is used as a seasoning to enhance the taste of food. It makes bland foods such as carbohydrates (bread, pasta, etc) palatable and it helps to bring out the natural flavours in other foods.



Salt is an important natural preservative and has been used for centuries to preserve meat, fish, dairy products and many other foods. Long before the invention refrigerators slating, like pickling, was used to keep food safe to eat.

Within foods, salt brine dehydrates bacterial cells, alters osmotic pressure and inhibits the development of bacterial growth – making it take longer for food to spoil.

It inhibits the growth of clostridium botulinum, the bacteria responsible for serious food poisoning – botulism. Salt helps to prolong freshness making food safer for longer.

Even with the development of refrigeration, this is an important aid to food hygiene.

Binding Agent

As a binder, salt helps extract the myofibrillar proteins in processed and formed meats binding the meat together and reducing cooking losses. It also increases the solubility of muscle proteins.

In sausage making, stable emulsions are formed when the salt soluble protein solutions coat finely formed globules of fat, providing a binding gel consisting of meat, fat and moisture.

Colour Controller

Salt promotes the development of colour in foods such as ham, bacon and hotdogs. Used with sugar and nitrate or nitrite, salt produces a colour in processed meats which consumers like to see.

Salt enhances the golden colour in bread crust by reducing sugar destruction in the dough and increasing caramelisation.

Texture Aid

As a texture aid, salt strengthens gluten in bread dough, providing uniform grain, texture and dough strength, allowing the dough to expand without tearing.

It improves the tenderness of cured meats such as ham by promoting the binding of moisture by protein. It also gives a smooth, firm texture to processed meats. Salt develops the characteristic rind hardness and helps produced the even consistency in cheese.

Fermentation Control

In baked products, salt controls fermentation by retarding the growth of bacteria, yeast and moulds, preventing wild fermentation. This is important in making a uniform product and reducing the opportunity for harmful bacteria.

Within cheese, salt helps to assure the dominance of the desired flora, controls the rate of lactic acid fermentation, aiding the development of flavouring, body and texture. In cheeses like stilton, for example, this is largely responsible for the taste and texture.

by Salt Association

Continue Reading →

Types of Salt and How to Use Them

After mastering Kitchen Knives, You need to master the ingredients you’ll frequently work with.

Knowing the difference between Kosher and sea salt can make a world of difference in your dishes. Here, six easy-to-find varieties, with tips on when and where to sprinkle them.

Kosher Salt

Use it for: All cooking. Kosher salt dissolves fast, and its flavor disperses quickly, so chefs recommend tossing it on everything from pork roast to popcorn.

Origin: Either the sea or the earth. Widely sold brands include Morton and Diamond Crystal, which are made using different methods. Kosher salt got its name because its craggy crystals make it perfect for curing meat―a step in the koshering process.

Texture: Coarse. Cooks prize crystals like these; their roughness makes it easy to pinch a perfect amount.

To buy: Look in your local supermarket. Kosher salts cost about $1 a pound. If you don’t mind a few clumps, buy Diamond Crystal; it has no anticaking agents, which can leave a chemical aftertaste.

Crystalline Sea Salt

Use it for: Adding a pungent burst of flavor to just-cooked foods. These crystals will complement anything from a fresh salad to a salmon fillet.

Origin: Coasts from Portugal to Maine, California to the Pacific Rim.

Texture: Fine or coarse. The size of the irregular crystals affects how fast the salt dissolves. It varies in color, depending on the minerals it contains (iron-rich red clay, for example, gives Hawaiian sea salt a pinkish hue). These natural impurities can add subtly briny, sweet, or even bitter flavors to the salts.

To buy: Check gourmet shops or on-line ( stocks Hawaiian sea salt). Expect to pay $2 to $15 or more a pound. Many markets sell La Baleine, a relatively inexpensive brand ($3 for 26.5 ounces).

Flaked Sea Salt

Use it for: Bringing a complex flavor to steamed vegetables or shellfish. Take a pinch, crush the crystals between your fingertips, and let them fall on freshly cooked food. This salt will add a hint of briny flavor.

Origin: England’s Essex coast is where the most popular brand, Maldon, is harvested.

Texture: Soft, sheer, pyramid-like flakes. This is the fastest-dissolving of all of the salt grains.

To buy: Search specialty-food stores and the Internet. You’ll pay $6 for 8.5 ounces at

Fleur de Sel

Use it for: A special-occasion table salt. Spoon it into a salt cellar to be pinched, then sprinkled over food just before eating. Delicately flavored, it adds a perfect hint of saltiness to freshly sliced tomato or melon.

Origin: Coastal salt ponds in France. The caviar of sea salt, fleur de sel is hand harvested. Conditions have to be just right (lots of sun and wind) for it to “bloom” like a flower on the surface of the water.

Texture: Crystalline, which means that fleur de sel melts slowly in the mouth. Its earthy, pleasing flavor lingers on the tongue.

To buy: Search specialty-food stores and the Internet (try From $11 for 4.4 ounces to $45 for 35 ounces.

Rock Salt

Use it for: Making ice cream and deicing. Rock salt is paired with ice in old-fashioned hand-cranked ice cream makers to regulate the temperature. You can also use it to deice your sidewalks and driveway in the winter months.

Origin: Mined from deposits in the earth, rock salt is not sold for use directly on food. It’s usually packaged in an organic, unprocessed form.

Texture: Large, chunky, nonuniform crystals. Minerals and other harmless impurities can give it a grayish color.

To buy: It’s sold in supermarkets and hardware and home stores for less than $1 a pound.

Pickling Salt

Use it for: Brining pickles and sauerkraut. It will also brine a turkey, but beware: Pickling salt is far more concentrated than the more commonly used kosher salt, so you’ll need to use less.

Origin: Like table salt, pickling salt may come from the earth or the sea. But unlike table salt, it isn’t fortified with iodine (a nutritional need for humans) and doesn’t contain anticaking chemicals, both of which would turn pickles an unappetizing color. Virtually 100 percent sodium chloride, it’s the purest of salts.

Texture: This variety is fine grained, like table salt.

To buy: Many supermarkets sell it in large boxes or bags, but it can be hard to find in cities. It costs less than $1 a pound.


Continue Reading →