Real Simple

WHAT TO STOCK

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The two types of salt everyone should have on hand are kosher, to use while cooking, and a finishing salt, to sprinkle over food just before serving (for options, see “Finishing Up,” below). Ditch the shaker and keep salt in a small bowl (a.k.a. saltcellar). Place one next to the stove and one on the table. Don’t stress about sharing a tabletop cellar: Salt is an inhospitab­le environmen­t for bacteria. A shaker passed from person to person is likely to be much germier.

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