| Salt for all Mankind It would have been hard not to notice the abundance of salt this year! It came white, gray, pink, red, and black. It came coarse, fine, smoked, scented, blended and of hand harvested uber clean! If you have found yourself staring at the salts wondering which salt works best when and over what, fear not, I have put together a salt “cheat sheet” for every meal! Let’s start with the basics: Table Salt is made by pouring water into an existing or man made salt deposit and allowing the subsequent brine to evaporate. It is usually cleaned to remove all impurities and even though it has small grains it has a very high sodium content. Commercial Table Salt is often blended with an anti-caking agent so it doesn’t clump in the packaging. Iodized Salt is table salt that has sodium iodide added into its chemical make-up. Iodine is a necessary mineral for the body and an insufficient quantity may lead to thyroid problems. Sea Salt is harvested from evaporated sea water and often contained beneficial minerals. It is less dense than other kinds of salt and has a lower sodium content. Rock Salt may occur naturally in dried up lakes and sea beds. It may also be produced like table salt except it hasn’t been purified. It is not used in cooking but often used to melt road ice in cold climates. Kosher Salt is made in a process similar to table salt but it is raked continuously during the drying process so that the grains are formed in a lighter and almost flaky composition. Kosher Salt is the most common salt for canned and pickled food products. Now let’s add size Coarse salt should be used for adding to boiling water, pre-seasoning of meats such as with marinades and brines as well as for a final garnish if you want a distinct salt’s natural mineral flavor. They take longer to break down and are perfect for dishes requiring hours of cooking. Fine salts should be used for quick marinades or stirred into foods during the cooking process. It may also be used as a garnish to impart a distinctly classic “salty” flavor without adding anything else. Now let’s talk flavor: Most chefs prefer to use Kosher Salt for general cooking and Sea Salt for garnish. Kosher salt will not add anything in terms of chemical components (to avoid a bitter reaction) and imparts a subtle flavor when added to cooking water (vegetables, broths, wet marinades, brines, pasta, etc). Sea Salt can be split into several subcategories depending on how it was made and where it comes from. The basics are easy. As sea salt is being produced, the finer, less mineral heavy salt floats to the top. This is called “Fleur de Sel.” The sea salt remaining underneath is more sea flavor and is more mineral rich. "Sel Gris" is an unrefined sea salt chock full of marine minerals exclusively from Guerande in Brittany France. River Salt, Sea Salt, Cave Salt, and Processed Salt are all available in various flavors such as smoked (with everything from assorted wood chip to volcanic charcoal), herb blended, fruit peel blended and even artificially colored! Before you buy a new salt, make sure you read the ingredients carefully! Most Salts should only have the type of salt listed. All additives will affect your recipes’ flavor. Here are some examples of salts I love: Monte Etne All Natural Rock Salt This salt is only called rock salt because of the english translation. It is one of the purest salts harvested from caves in the Sicilian Volcano Etne. It comes in both coarse and fine grains and imparts a distinctly earthy flavor. Stonewall Kitchen Maine Sea Salt This slightly damp, sun dried salt is harvested on an island coast of Maine. It imparts a naturally oceanic flavor and works for slow cooking or table garnish. Himala Salt - Primordial Himalayan Sea Salt This is the pink salt. Usually found in coarse grain size and prized for it’s purity. This salt comes from deep within the Himalyan mountains where a sea bad once existed. It has to be hand harvested and transported without machinery. Rumored to be chock full of 84 necessary minerals, it restores balance to your body’s natural ph and restores electrolytes. Flor de Sel, Black Olive or Hibiscus Salt This is the salt garnish of all times! Both flavors we carry command the eye and tongue’s attention! The Black Olive salt tastes like a very fine bite of the black Moroccan olives and is deep brownish black color. The Hibiscus salt is an amazing deep plum color with floral and fruity notes. Each one instantly transforms any dish into something special! Rani Black Salt This Indian sea cave salt is actually a pale shade of purple. It is so intensely sea flavored you will swear you are eating seaside! I love it sprinkled on the base of the plate with a few pieces of grilled fish on top. Also an excellent salt for seafood risotto, seafood salad and remarkably - grilled fruit! |
