2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44
Salt is considered a seasoning, a vital food and a great evil - it all depends on your point of view and the diet you choose (or not choose) for your daily diet. At the same time, even for culinary purposes, not all types of salt are used equally and are suitable for preparing everything in a row. How to choose the right salt and what is it like?
Table salt
Ordinary salt from salt mines, compressed into tablets or in free-flowing form, in bags, with a granular structure, usual salty taste and light aftertaste.
Recommended for canning, pickling and baking.
Iodized salt
Salt in powder or tablet form, saturated with iodine. It is similar in smell and taste to the tablets.
Recommended for baking.
Purified (kosher) salt
Salt, which is also mined in salt mines, but it differs in greater purity, fine dispersion and refreshing taste without aftertaste. Popular with chefs as a seasoning and topping for dishes. Suitable for everyday use.
Suitable for regular cooking, making cocktails with salt as an ingredient.
Sea salt
It is obtained by evaporating sea water. This salt differs in color, texture and smell. They depend on the sea / ocean in which the product is evaporated. Depending on this, the concentration of minerals in such salt also differs. It has a coarse-grained structure and an “amateur” taste.
There are several types: gray (with a medium salty taste), Hawaiian pink (a color due to the influence of volcanic rocks on the structure of seawater), and fleur de sel (bright white, with a rich clean taste and smell).
These types of salt are recommended to be used as a seasoning for ready meals.
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