Homer called it a divine substance.
Plato said salt was near to the Gods.
It's hard to imagine feeling that strongly about something we've had in our cupboards for years at minimal cost. Yet, in the history of the world, salt really was a precious commodity and at one point was worth its weight in gold.
It's in almost
everything we eat, but we rarely think about it. However, as with many other foods, there has
been a heightened awareness about salt, thanks in large part to the growing
food trend on television and in print.
We see chefs dip into salt cellars with their fingers and scatter big
salt crystals on food and we want to do it too!
Leave a comment for a chance to win this bamboo salt cellar filled with Maldon Flake salt. will pick a winner Oct. 2nd! |
Here are three salt
categories to help you decide just how much you want to venture into the world
of salt. But before I start, let me just
say salt is salt. Chemically, 98%
of salt is Sodium chloride. But it's
surprising just how much that 2% of other minerals can change the taste of
salt. Other things besides taste affect
salt though...
1. Color: usually
caused by other minerals (red clay in Hawaii, basalt in Hawaii for Black salt,
etc...)
2. Shape:
usually caused by how it is collected (pyramid, flake, nuggets crystals)
3. Moisture: the less refined a salt, the more moisture it
will hold, which means it will hold its shape without dissolving, adding a nice
crunch to food.
4. Additives:
Anti-clumping and iodine can affect the taste of salt, although it's subtle.
1. Everyday Salt
Table Salt is the salt we are
most familiar with. Fine grained,
iodized with an anti-caking agent so that it pours like rain (hence the cute
umbrella Morton girl).
Cons: Very
processed & highly dense, you do not want to get some of this in your
mouth...ewww, yuck! Because of this,
easy to over-salt.
Pros: Great for
quick dissolve needs, like baking & brining.
Inexpensive.
Kosher Salt is the workhorse in my
kitchen. The biggest difference between
table salt and Kosher salt is the grain size. It really should be called koshering salt, as
it was first used to draw moisture out of meat to follow Jewish food laws.
Pros: No
additives. Less dense and easier to
control the saltiness of foods. Salt by
touch. Good crusting on meats, but
dissolves in liquids (like soups, sauces & stews) as well. inexpensive.
Note: A Tbsp of
table salt is equal to about 1 1/4 to 1 1/2 Tbsp of Kosher Salt. Store in a salt cellar.
Using Kosher salt instead of Table salt will completely change the way you cook & season your food. It's that magical "pinch & scatter" technique that chefs have been using for years.
Why, you ask? This technique forces you to rely on the very thing that makes good cooks great. They taste their food. Using this technique will help you to trust your palate. It will take a bit of time to get used to, but before you know it that salt cellar will be your best friend in the kitchen!
This category has LOTS
of company, literally hundreds! Finishing salt is an
unrefined, hand harvested salt from all over the world. Almost every country has their unique salt,
most famous being Fleur de Sel from the Brittany region of France.
Cons: Expensive.
Pros: No additives.
Moist crystals that last on food, or delicate flakes that lightly salt
even the most delicate greens. Crunchy
with a clean burst of mild salty flavor.
Beautiful presentation.
3. Flavored Salts
Typically these are
finishing salts that have been flavored or mixed with other ingredients. Most common are mushroom/truffles, lemon,
herbs, spices.
Cons: They can be expensive, but not
necessarily. Limited use.
Pros: No additives. These are not seasoned blends, but more of an
infused salt. (You can smell truffle
salt without even opening the bottle!)
Fun & creative uses. You can
make your own, there are many recipes on the internet. Would make nice Christmas gifts.
Here are a few wonderful ways to use these special salts on your food.
Such a simple, but
elegant way to serve salt is on soft sweet butter
and a crusty loaf of
bread.
But wait...a drizzle
of honey takes it over the top!
Or you can create a gourmet butter & salt board (photo at top) for a fun dinner party appetizer.
Vanilla Salted Caramel
Probably the most
surprising salt to me is Vanilla Salt and it's perfect on sweet/salty foods
like Caramel.
I just bought a new sweet salt the other day at Harmons, Vermont Maple Salt! Yum!
Watermelon, Tomato & Basil Salad
Sweet fruits &
vegetables are served well with a finishing salt.
Try using oil,
vinegar and a sprinkle of Pink Himalayan Salt or herb infused salt...
and what's better then a vine ripe garden tomato with some Fleur de sel? Not much!
Steak & Porcini Fleur de Sel
Steak (and other
meats) is a great canvas for strong flavored salt,
like a porcini or
truffle salt.
Finishing salts work best on whole, clean foods. Salt can make foods taste more like themselves!
Shrimp & Hawaiian Red Salt
Another very popular
finishing salt is Maldon (from the UK).
Very light and flakey and nice on delicate foods like salads, but also
good on everything else as well. About
$10 a box. Hawaiian red salt is very
coarse and pairs nicely with shrimp. (deeply colored salts will bleed, so keep
that in mind when pairing with lighter colored foods).
Roasted Garlic & Salt Chick peas
Typically salty
snacks are a great way to try out your finishing and flavored salts. French fries, other fried foods, or these
roasted garlic chick peas sprinkled with fleur de sel.
If you're looking for low-cal, satisfyingly salty and crunchy snacks, this is perfect. Because the chick peas are so meaty, I only need a few to satisfy.
19 comments:
Just watched your segment on Studio 5 and just had to check out your blog. I love it! Where can I buy the vanilla finishing salt you put on the apple caramel?
I loved your segment on Studio 5. I can't wait to try alternative salts! Thank you for expanding my palate!
I enjoyed watching the segment today! I use Pink Himalayan Sea Salt almost every day. But as Brooke said, my mind was also opened to many new possibilities! I'd love to win a new variety of salt to try! Thanks for the offer!
Good question Nikki, that particular Vanilla Salt was purchased at Harmons, however, it wasn't there yesterday morning (at the Draper store), but I would call the other ones, maybe they have it. Otherwise, you could go with this one that I think I'm going to buy, as I go through this salt quickly, especially this time of the year!
This is a gourmet salt company from Oregan.
https://www.amazon.com/Jacobsen-Salt-Co-Vanilla-Flake/dp/B00FPW37N0/ref=sr_1_1_a_it?ie=UTF8&qid=1474566756&sr=8-1&keywords=Vanilla+Salt
I love salt & made the change to Kosher salt many years ago. But I had no idea there were sooo many options. Thank you for expanding my palate on something I enjoy so much. Now onto the hunt for the new favorites & the fun of tasting.
You could try making your own Vanilla Salt. I found this online.
http://www.eatthelove.com/2011/11/vanilla-extract-sugar-salt/
Vanilla Salt
Just like extract and sugar, vanilla salt is a snap to make as well. Add the used vanilla pod to a clean jar, fill with sea salt and let it the scent of the vanilla pods infuse the salt for a couple of weeks. The one thing to take note is to not use regular iodized table salt. The iodized salt from the grocery store has a harsh chemical taste to it that won’t work well with the vanilla.
I use a grey sea salt (it has a little moisture already in it) but you can use whatever quality salt you can find. Obviously if you want to get fancy you can use Maldon or Fleur de sel, but I don’t think it’s that necessary. Thankfully most grocery stores nowadays stock a variety of salt to pick from, all at reasonable prices.
Thanks for the link Heather, yes, there are SO many recipes for flavored salts and as I mentioned on Studio 5, I think this would make a great Christmas neighbor gift! I do agree, however, that a good base for flavored salts is one with more moisture than most, like Sel Gris, or Fleur De Sel. I think using a dryer salt (like Maldon) wouldn't absorb that flavor as well, but I'm not entirely sure about that. Only way to find out for sure...make it! :)
I have been wondering about all these flavored salts and how to use them. Thank you for the information. I belong to a recipe club and I now know what i am giving them for their christmas gift.
Loved seeing you on Studio 5. I never knew about flavored salts. I think I may use your ideas for Christmas gifts. Thank you for the new knowledge. :)
I missed seeing your Salt expo! Looking forward to watching the video when you post. I have just started experimenting with Salts. Thank you for all the information. I was not sure why I could not get as much saltiness with the sea salts. Kris Day
Kris! Oh my goodness, so glad you left this message...I'm been furiously making slideshows for my next class and totally spaced putting the video on this post. It's up now! Thanks again!
Hi Sue! Loved the segment but was distracted by your beautiful scarf!! Can you share where you got it? Love the pops of pink.
Ha! Thanks Jill. Sorry to say I got this overseas, but maybe it'll be a good excuse to visit Italy?? :)
Excellent segment on salts. Who knew. I had no idea there were so many to choose from. Wow! I have Himalayas pink salt and love it. Next time I am at the store I will be looking for new salts. Can't wait to try them out on our next meal. As always it is great to see you on tv.
Thank you! I checked Harmons here in St. George yesterday and they did not carry it, so I will order this one.
Susan you did it again. I don't know how you keep up with all of this. As usual this was great. Wonderful Job! Never knew that much about salts. Thank you.
I wish this blog was like facebook where you can "like" something. Thanks for all your kind comments, glad I'm not the only one who finds salt fascinating!
Everything looks so yummy! and pretty! Wish I could cook like you!
Judith! Good to hear from you! Yes, Maldon is a lovely flaky delicate salt... Hmmm!
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