In the culinary world,there are basicly 6 types of salt used. Knowing the difference between Kosher ans sea salt can make a world of difference in your dishes.
1.) Kosher Salk…use it for ..all cooking.Kosher salt disalves fast,and its flavor disperses quickly, so Chefs recommmend tossing it on everything from pork roast to popcorn.
2.)Crystalline Sea Saly…use it for…Adding a pungent burst of flavor to just cooked foods. These crystals will compliment anything fron a fresh salad to a Salmon fillet.
3.)Flaked Sea Salt…use it for…Bringing a complex flavor to steamed vegetables or Shellfish. Take a pinch, crush the crystals between your fingertips andlet them fall on freshly cooked food. This salt will add a hint of briny flavor.
4.)Fleur de Sel…A special occasion table salt. Spoon it into a salt cellar to be pinched, then sprinkled over food just before eating. Delicately flavored, it add a perfect hint of saltiness to freshky sliced tomatoe or melons.
5.) Rock Salt… Making Ice Cream and deicing. Rock salt is paired with ice to regulate temp in hand-crank ice-cream makers.
6.)Pickling Salt..Brining pickles and saurkraut. It will also brine a turkey, but beware: Pickling salt is far more concentrated thanthe more commonly used Kosher salt, so use less.
We also have a variety of smoked salts used in the preperation of mant southeastern part of the world.
Hope that helped someone out.
P.S. Feel great to be back. God Bless All.
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