Salt is pretty cheap. A box of table salt is less than a buck, but Kosher salt? Not so much. A 16-ounce carton of Morton’s Coarse Kosher Salt runs about $2.99, and I go through that stuff like crazy. I season nearly everything I cook with Kosher Salt.
On the program, “Chopped”, one of the biggest criticisms for the contestants – and these are all professional chefs – is the lack of seasoning, the lack of salt in preparation. So I use a lot of salt.
Here is a tip on how to save money on salt, though others have probably long figured this out. For me, it took a little more time.
This summer, amidst her canning duties, Nancy needed a bunch of Kosher salt, so I found her a 48-ounce box from Kroger’s for about four-bucks. Not long ago, I sprinkled out the last few grains of my Morton Kosher salt and made a note to but more on my next trip to the grocery store. Then, I remembered Nancy’s big box of coarse Kosher salt. It seemed to be the same stuff I use, so I poured that into my smaller shaker and I no longer have to spend $2.99 for a smaller shaker of salt. That’s my tip of the week, for what it’s worth, but here’s another tip involving Kosher salt that makes a really great burger.
Buy a one-pound package of ground sirloin, and make sure it’s ground sirloin, not another blend. Cut the package into two equal sections, and don’t mash the meat or make patties. Absolutely smother each burger in Kosher salt. Let it rest at room temperature for a bit, turn it and salt the other side.
On medium heat, put the ground sirloin on the grill and turn it only twice, until you reach the desired doneness (pink is perfect). These ground sirloin burgers rival any $10 burgers you get at a restaurant. All it takes is ground sirloin and lots of Kosher salt.