* Kosher
salt was originally developed to draw blood out of meat in accordance with
Jewish dietary laws. Like table salt, it comes from mined rock deposits,
but contains no additives, dissolves quickly imparting plenty of flavour.
One tablespoon of kosher salt equals two teaspoons of table salt.
There
are many salts that are mixed with other ingredients to modify taste,
celery salt, herb salt, garlic salt and others. There are also many
salts from different countries that give those countries’ cuisine its
distinctive flavour.
Showcook
Notes: When buying salt do so with discretion and consider an alternative
to the easily available and inexpensive refined salt. Free running, but
harsh in flavour without subtlety and lacking in the various textures and
nuances of natural sea salt, which with its proximity to the ocean retains
a profusion of trace elements and minerals. These remain providing an
indefinable flavour as well as introducing various textures to complement
the different stages when cooking.
Think
about salt as a culinary accessory and provide yourself with a veritable
wardrobe of salt readily available when cooking. The great controversy is
always whether to salt before or after. Cook's feel quite
passionately about this. There can be no doubt that salt should be added
while cooking to bring out, marry and accent the flavours as well as
setting the colour when preparing vegetables. Sprinkling salt or placing a
little on the side of your plate is fine, no cook can be expected to
completely gauge ones taste in salt. However it is judicious to first
taste the dish before you add the salt.
When
preparing stocks and sauces that need reduction, add salt
with care.
Salt in the
Kitchen
Boiling
Water – Salt added to water makes the water boil at a higher
temperature. It reduces cooking time without making the water boil
faster. (Important when preparing green vegetables.)
Testing
Egg Freshness - Place an egg in a cup of
water, add two teaspoonfuls of
salt. A fresh egg will sink, a doubter will float.
Poaching
Eggs - in salted water
helps the whites to
set.
Peeling
Eggs – will peel more easily if boiled in salt water.
Preventing
Browning - Apples, pears and potatoes will retain their colour if dropped
in cold, lightly salted water as they are peeled.
Washing
Spinach – Spinach washed in salted water ensures clean leaves.
Cleaning
Stained Cups - Rubbing with salt will remove
tea or
coffee stains from cups.
Cleaning
Refrigerators – The inside of the refrigerator will smell sweeter if
cleaned with salt and soda water. It will not scratch the enamel.
Cleaning Sink Drains - Pour strong salt brine down the
kitchen sink regularly to eliminate odours.
Cleaning
Coffee Pots - The residual bitterness left by brewing coffee in
percolators or other coffee pots can be removed by filling with water,
adding four tablespoons of salt and boiled or percolated as usual.
Cleaning
Dried on Eggs – Don’t struggle with eggy dishes. Sprinkle salt on
dishes right away: they will be easily cleaned when you have time.
Other
sea salts that are highly recommended
are English Maldon, Ravide Salt from Sicily and Khoisan a superb sea salt from the
shores of St Helena Bay on the West Coast of South Africa.