Is salt just that, salt?? The answer is NO!! There has been many empirical and nonemperical studies about salts and there uses which are to this day denied and argued amongst chefs. I wish to make a few points regarding salt in cooking that are with in my beliefs and findings.
As a chef I should know, no, I must know something about nutritional values and properties of seasonings such as salt and how a salt will respond to what is being prepared or seasoned. How a salt is processed, yes I said processed will define where it stands in the balance of the minerals it will hold or hold onto. Not all salts are created equally. It is a little known fact that where a salt comes from and if it is purely from the goodness of the suns dehydration that will determine its mineral content such as magnesium and iodide, not to mention purity.
There are so many salts on the market now that claim do do this or heal something that is alien us, even salts that act as aphodysiacts and guarantee to set the mood for some skin on skin action(which has not been studied or proven), what it comes down to is being aware of what we put into our bodies in the consumption of the foods we eat and the seasonings we use.
Everyone needs to do there own research to find what works for them. Personally I use Himalayan Pink Salt Crystals and Sea Salts from the Mediterranean and French waters due to there higher mineral contents and purity rather than more local salts from the bay.
Is there a difference in taste, ABSOLUTELY!! In a recent blind test I could tell the difference not only in the type of salt but the difference in Black Salt vs Pink Salt from the Himalayans. Salt is not necessarily salty in taste which will dictate how I use a specific salt in a recipe, application or presentation.
With this New Year and HAPPY NEW YEARS by the way, I will be more specific in the recipes I share as to what types of seasonings, where the seasonings come from, there methodology and the application in which they are delivered to the recipe. All this truly makes a BIG difference in the taste, nutritional values and even in the wines we might pair a meal with so get ready to share with me in the continued exploration of the seasonings we use and all the GREATNESS this New Year has in store for all of us.
One last note, thank you Cheffette and life long friend Paige for your comments on my last posting you are special and I value your comments and experiences!!!!
OK then, let the fun begin!! I will be back soon with something that will put your guests in Ahhh, until then be safe and have fun !!
Chef Paulie,
ReplyDeleteWonderful info, I always have loved pink h salt and love white and red cracked pepper, used some last night in my butternut squash soup. Turned out fab, if I do say so myself. My mind is always thinking of ways to use certain salts and peppers, must be a chef thing : ) Wishing you a Happy New Year of exciting culinary experiences !! xoxo