home or Register


Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, and restaurateur. She has held true to her Italian roots and culture, which she proudly and warmly invites her fans to experience.
 
more about lidia ›




Caesar Salad
Pick the youngest crunchiest romaine heads you ...
 
see all
lidia's recipes ›


Lidias In the Kitchen Tip - Garlic

 
see all lidia's videos ›


see all of lidia's photos ›


Salting your meat
You will notice that in many of my dishes I put coarse sea salt, rather than granular sea salt, on lar...
 
see previous tips ›
see next tips ›


Sailing the Adriatic
Each summer, Lidia joins a small group of friends for a sailing trip and a week of swimming, relaxation and of course delicious...
 
Milano Expo 2015
Lidia will be back at the Milano Expo¬†for women’s week. The theme of this expo has been “Feeding the Planet, Energy...
 
Fancy Food Show 2015
Lidia will be at the Fancy Food Show held at the Jacob Javits Center Monday June 29th 11:00am to 2:00pm Booth #1253. Lidia will...
 
Lidia on Fox 5 Segment
Lidia will be appearing on New York's Fox TV affiliate, WNYW LIVE, on the 5:00pmET show on December 12th...
 
In and Around Emilia-Romagna Region and It's Wonderful Vinegar
One of my favorite sauces and glazes to use, especially during the holidays is...
 
Eat a Red Apple Day
After we recuperate from enjoying that wonderful Thanksgiving meal with our family...
 
see all latest news ›

Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
buy now ›
read more ›

LIDIA'S
Enjoy Lidia's pastas and sauces!
buy now ›

Lidia's Stoneware Collection

buy now ›


Sign up now for access to
recipes, tips, and more!



 
 
 
 
 
 
 
 
Becoming a member of the Community Table is easy and free!
Please fill out the required fields below.
*required fields

sign in information
about you


Welcome to the Community Table. Please sign in to
access your recipe box, photos, discussions,
and personal settings.



Forgot password?
Not a member? Join now!
April 21, 2015
Salting your meat

You will notice that in many of my dishes I put coarse sea salt, rather than granular sea salt, on large meat cuts and whole birds that roast or braise for a long time. I also prefer coarse sea salt for finishing hot foods after they come out of the pan and I use the finer salt for salads and finishing dishes that cook quickly. In both cases I buy sea salt. I recommend that you have at least one of the coarse crystal salt and one fine crystal salt in the kitchen. If a recipe calls for coarse salt but you have none, use ordinary granular salt but reduce the amount by a third or half: fine granular salt is denser, a spoonful delivers more saltiness than an equal measure of bigger, airier salt crystals.