Would you like to win ten pounds of high-quality, delicious, unrefined salt? Three of you will! Read on.
If there is one thing that is important to cooking at home using natural ingredients, it is using adequate amounts of salt. That is even truer when making homemade soups using homemade stock (like chicken or beef). If you are used to using store-bought stock, you are accustomed to a pre-seasoned broth that contains plenty of saltiness (even the lower-sodium brands!). This can trip some people up when they start making their own broth, they wonder, “Is this broth bland, or is it just me?” It’s generally just the salt – or lack of salt, I should say.
Just in case I am not being clear here – Salting your soup well is crucial for a good tasting soup!
As I was writing Ladled: Nourishing Soups for All Seasons, I realized that I had never taken unsalted, homemade broth and figured out how much salt made it taste salty enough (I’d generally just eye-balled it). After a little experimentation, I figured out that I liked about 1 teaspoon of salt per quart of unsalted homemade broth (unless it was a fish stock, which is naturally more salty). That is significantly more salt then you would generally guess when eye-balling it! While that is just my personal preference, this point is this: expect to use a lot of salt when making soups. Because they are liquid based especially, it takes a lot of salt to make it even start to taste salty.
So salt is vital to a good tasting soup. It should enhance the natural flavors of the broth, vegetables, and other ingredients without overwhelming it. The politically correct world of nutrition would have us believe that salting our food is overrated; I take the stand that salt is an important part of our diet. But I am kind of picky about my salt.
Commercialized salt has about as much in common with its natural form as white sugar has to a sugar cane in a field. Commercialized salt has been stripped of all of its natural nutrients, and then gone through a bleaching process (that can also contain aluminum and ferro cyanide) that is hardly natural or, “real”. I have chosen since the early years of keeping my own house, to buy unrefined salts that contain all of their natural nutrients and is not so cruelly manufactured (cruel to us, not to the salt).
One salt that I frequently come back to is Redmond’s RealSalt. It is less expensive, easy to use as it is not a moist salt, and full of trace minerals. (In fact, it contains over 60 trace minerals!). I used RealSalt in practically all of the testing period for my cookbook, so this is not simply empty praise! I find that it has a nice sweet flavor, unlike the harshness of most commercial salt.
As part of the promotion of my cookbook, Ladled, Redmond has very sweetly agreed to give away ten POUNDS of salt to three people! Once again, this is for those who have pre-ordered my cookbook and sent me an email at kimi(dot)harris(at)gmail(dot)com (please forward your Amazon receipt to show that you bought the book!). This is, unfortunately, only open to those in the US and this contest will close on the 14th of December at Midnight, ET. So send me an email before then if you’d like to a chance to win this (and future!) giveaways.
Thanks all, so much for supporting my book. That means the world to me. All who have emailed me have been put on a list for all giveaways as well as the upcoming soup workshop. Just a little way to say thank you.