Salts

 Tip Tuesday 7/12/16

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  • Table Salt: the most refined salt. It is processed to remove all impurities and additives to prevent clumping. (I usually wouldn’t use this)
  • Iodized Salt: table salt with iodine added for the purpose of iodine deficiency around the world. (or this)
  • ‘Sea Salt: evaporated sea water. It has a strong salt flavor that comes in waves. Sea Salt is considered healthier because it is less processed and still contains the natural minerals and elements from wherever it is sourced. (because of its bright flavor I use it as a finishing salt, especially for desserts)
  • ‘Pink Himalayan Salt: comes from Pakistan, where the second largest salt mine in the world is located. Contains less sodium and more natural minerals. (colorful finishing salt, also added texture)
  • ‘Hawaiian Sea Salt: sea salt that comes in two colors, red and black. Black Lava salt is colored with activated charcoal. Red gets its color from a natural mineral called Alaea, a volcanic baked red clay. (same use as Pink Himalayan Salt)
  • Pickling Salt: concentrated salt used for. you guessed it, pickling. With this salt their is no added iodine because the iodine darkens the finished product. (only use for pickling because of its concentrated flavor)
  • *Kosher Salt: the name comes from the process “koshering meat” which means to remove the blood from (or curing) the meat. This process according to the Jewish religion is a way of making food “kosher.”  (the most commonly used salt in a professional kitchen because it dissolves quickly and evenly. Sea Salt gives bursts of flavors, as Kosher provides even seasoning.)
  • ‘Flake Salt: Maldon is a very popular brand of this finishing salt. Made by boiling or evaporating brine. (finishing salt with a great crunchy texture, used especially for meats)
  • ‘Sel Gris: known as grey salt, its a moist, granular, chunky cooking and mainly finishing. Sel Gris is a Celtic Sea Salt that is raked from the bottom of ponds after the the salt crystals have sunk to the bottom. (salt that pairs well with fatty meats and roasted vegetables)
  • ‘Fleur de sel: the salt crystals are scraped form the surface of the ponds before they sink top the bottom to become Sel Gris. It translates to “Flower of Salt.” Produced in regions of France: Guérade, Camaruge, Noirmoutier, and L’ile de Ré. (same uses as Flake Salt)
  • ‘Smoked Salt: salt that is slow-smoked over wood fire. (my favorite is the Applewood smoked sea salts)

*The salt that is best for seasoning

‘ The salts that should mainly be used as finishing salts