Have you ever wondered about the history of SALT? Most of us do not, however, it is very interesting. Did you know that wars were fought; it was used as money and was bartered with; hoarded like gold. In Roman times, slaves were exchanged for salt. This is where the expression "not worth his weight in salt" got its beginning.
There is a difference in the taste of certain salts and Chefs use different types of salt for different things. The size and shape of salt crystals, not the origin or type of salt, makes the difference in the actual taste of the salt. Density and shape of the crystal determines just how fast the crystal dissolves and how much sodium there is in the crystal. Sea salt dissolves faster that the tiny, cube shaped granulated salt. This gives you a quick rush of salt flavor more so than the granulated salt. Kosher salt has larger and irregular crystals.
Kosher, or irregular crystal salt, is best used on vegetables
just before serving to give a burst of salt flavor and a slight crunch.
Which salt is best for you to use? It is a personal preference and there
is still much debate about salt.
Chef Johnny
Feburary 6, 2001
Have a question...email me and I will send you a reply and will post some of these in the Tip of the Week!
chefjohnny@chefjohnnysproducts.com