DEAR HELOISE: I would like to know the differences in table salt, kosher salt and sea salt. Also, how would you use each one?
-- Jo G. in Nebraska
DEAR READER: You would think salt is salt! However, there is a slight difference in the processing. Sodium chloride is the chemical name for all.
Table salt is the one most of us use daily. It has some calcium silicate added to keep it from clumping; this salt can be used in all cooking and baking recipes.
Kosher salt has no preservatives. This salt is a favorite of many chefs because of its texture. Use a pinch or two, and sprinkle it over the food you are making.
Sea salt is evaporated from seawater, so it gets pretty close to Mother Nature. I have a small grinder with "pink" sea salt that we use, but honestly, I can't taste any difference. Oh, yes, it's pricey!
DEAR HELOISE: Regarding your reply to the reader in Kerrville, Texas, about removing grease from the bottom of a pizza stone: Several years ago, we discovered that placing the stone in a self-cleaning oven and then running the cleaning cycle left the stone in nearly new condition. Not a spot of grease.
-- Kenneth F. in Texas
DEAR READER: Kenneth, you were one of many readers who wrote in about placing the pizza stone in a self-cleaning oven and running the "clean" cycle, with great results.
However, the stone can break when doing this, so this is not recommended by the manufacturers. You are taking a chance cleaning it this way, but many of my readers say they have done this without a problem.
DEAR HELOISE: I know you have written the hint about keeping smelly food scraps in the freezer until garbage day so they don't stink up the house. I would like to add my hint that when possible, I plan meals with shrimp (that will have shells to be thrown out) and whole chicken for the day before garbage pickup. This way, they can go straight into the garbage and out to the curb for pickup.
I also do this with fresh fruits, like pineapple, watermelon, cantaloupe, etc. I cut them completely up and then throw away the rinds just in time for garbage pickup.
-- L.W. in Pennsylvania
DEAR HELOISE: Here is a hint for when making breakfast for kids or grandkids: Most mornings, whether I've made waffles, pancakes or even French toast, the kids need their food cut up. For quick, easy cuts, I use my pizza cutter. The cutter makes bite-size pieces in a flash.
-- Diana W. in Pennsylvania
DEAR HELOISE: I enjoy entertaining, and always have an assortment of drinks and ice available. During the course of a party, the ice can start to melt and become a big block. I use my wooden mallet to break up the ice and keep the party going!
-- Brad T. in Florida
Send a money- or time-saving hint to Heloise, P.O. Box 795000, San Antonio, Texas 78279-5000; fax to (210) 435-6473; or email
Heloise@Heloise.com
Food on 03/18/2015