SALTY LANGUAGE
Source of Recipe
Posted by Val Cadarr at the RT
List of Ingredients
Salty language
WHAT KIND OF SALT IS IT???
* Table Salt: A fine-grained refined salt with additives that make it free-flowing, is mainly used in cooking and as a table condiment. It's what most of us grew up on.
* Iodized Salt: Is table salt with added iodine (sodium iodide) - particularly important in areas that lack natural iodine, an important preventative for hypothyroidism. The
health of our Thyroid gland is dependant upon iodine which occurs naturally in our foods via the soil foods are grown in. Back in the 1920's there was a region of the U.S. referred to as the "goiter" belt. This was an area around the Great Lakes and in the Northwestern U.S. It was named that due to the high incidence of "goiter" the Thyroid disease caused by the lack of iodine in peoples diet. These regions were far from the ocean and natural iodine was depleted from the farming soil. It was decided to add iodine to table salt to solve the problem (a commonly used food additive).
* Kosher Salt: Is an additive-free coarse-grained salt. It's used by some Jews in the preparation of meat, as well as by gourmet cooks and chefs who prefer its texture and flavor. Also called "coarse salt".
* Pickling Salt: Is a fine-grained salt used to make brines for pickles, sauerkraut, etcetera. It contains no additives, which would cloud the brine.
* Rock Salt: Has a grayish cast because it's not as refined as other salts, which means it retains more minerals and harmless impurities. It comes in chunky crystals and is used predominantly by combining with ice to make ice cream in crank-style ice-cream makers. It is not recommended for cooking and table use.
* Sea Salt: Is the type used down through the ages and is the result of the evaporation of sea water - the more costly of the two processes. It comes in fine-grained or larger crystals. Of those available in the marketplace, "Hain", is a fine grain, best for general cooking and making bread; "LaBaleine" is coarser grained with a softer taste; "Maldon" is more expensive and great for seasoning at the table. The most expensive, and considered the best sea salt, comes from Brittany, France, "Fleur de Sel" is the top-of-the-line and hand-harvested.
Fleur de Sel is the premier condiment salt, like Aceto Balsamico Tradizionale de Modena (balsamic vinegar) or the finest extra virgin olive oil. It has been called the caviar of salt.
Fleur de Sel's taste is delicate, yet full and round in your mouth. It doesn't sear the tip of the tongue as some salts do. There is no bitterness, no sharpness. The most important characteristic, however, is its texture; it crunches pleasantly between your teeth and because it's crystalline rather than flaky it dissolves slowly.
* Sour Salt: Also called citric salt, is extracted from acidic fruits, such as lemons and limes. It's used to add tartness to traditional dishes like Borscht.
* Seasoned Salt: Is regular salt combined with other flavoring ingredients, examples being onion salt, garlic salt and celery salt.
* Salt Substitutes: Frequently used by those on low-salt diets, are products containing little or no sodium.
Recipe
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