09-15-2003, 02:44 PM
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Confirmed User
Join Date: Jul 2003
Location: San Diego
Posts: 759
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Quote:
Originally posted by freeadultcontent
Salt 101:
Most common salt is mined from salt deposits left by salt lakes around the world which have dried up over the past millenia as the earth's surface has changed. Sea salt is distilled from the ocean, a more expensive process, resulting in a heftier price. Here are the most common types of salt
Table salt: This is the common salt normally found on every table. It is a fine-ground, refined rock salt with some additives to keep it free-flowing. Smaller particles mean more particles per measure and more surface area than coarser grinds; thus, use about half the amount if you're substituting for coarse salt.
Coarse salt: Coarse refers to the grind. The jagged edges and large crystals make this a good choice for sprinkling on pretzels or corn on the cob because the edges tend to cling and the salt does not readily melt
Iodized salt: Salt which has iodine (sodium iodide) added. Iodine is a mineral necessary to the body to prevent hypothyroidism and some countries actually require iodine added by law. For those who live in areas away from oceans, iodized salt is an easy way to get this necessary nutrient into the diet. Surprisingly, iodized salt contains a small amount of sugar (usually indicated as dextrose in the ingredients listing), without which the salt would turn yellow due to oxidation of the iodine.
Kosher salt: This is a coarser grind of salt with large, irregular crystals. It contains no additives. Kosher dietary laws strictly require as much blood as possible be removed from meat before cooking. This coarse grind performs the job admirably. It is a favorite with not only Jewish cooks, but also professional and gourmet cooks who prefer its brighter flavor and texture. When substituting for table salt, you may need more to taste since it seems less salty. The size and shape of the crystals cannot permeate the food as easily as fine grades. Coarse pickling salt can be substituted
Celtic salt: This is the expensive type. It is harvested via a 2,000 year-old method of solar evaporation from the waters of the Celtic Sea marshes in Brittany, France. Its flavor is described as mellow with a salty, yet slightly sweet taste. Even more expensive and rare is fleur de sel, from the salt marshes in Guérande, which is said to form only when the wind blows from the east.
Sea salt: Distilled from sea waters, this form can be fine or coarsely ground. This is a less expensive version of Celtic salt. Some consider sea salt nutrionally better than rock salt because it naturally contains trace minerals, but the difference is too minute to note. It does, however, have a stronger and more interesting flavor.
Pickling salt: This fine-grained salt has no additives and is generally used in brines to pickle foods. Unlike table salt, the lack of additives will help keep the pickling liquid from clouding.
Popcorn salt: This super-fine grind (think of the texture of confectioners' sugar) of salt is generally colored yellowish-orange and is used on popcorn for both color and flavoring.
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ok that was rediculous.
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Sig was always too big...
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