Seasoning School - Salt

 Types of Salt

Course Salt
Made up of large-grained salt crystals, so best used in a grinder.

Salt Flakes
Fine crystals of sea salt.

Fluer de Sel
The ‘caviar’ of salt, which comes from France
to be truly authentic; great for salads & cooking fresh vegetables.

Grey Salt
A moist, unrefined sea salt, which has a very minerally flavour;
generally used at the table.

Smoked Sea Salt
Great to season soups, salads, pasta dishes & sandwiches.

 Quick Tips for Using Salt

• Salt takes away the bitterness from food and adds flavour. Without it, meat, vegetables and fruit can taste dull or insipid.

• Salt makes the flavour in a dish sparkle – but if you can taste it over the other flavours, there’s too much.

• Salt is a preservative, used for salting and curing.
It draws out moisture. When cooking meat, this makes a huge difference, as salt draws out protein moisture, which then evaporates, intensifying the flavour.

• In bread, salt controls the fermentation rate of yeast and has a strengthening effect in the gluten of the dough. If you leave out salt, you end up with air pockets.
Adding salt can balance the sweetness in cakes and muffins.

• Boiling eggs in salted water makes them easier to peel.

• Adding salt to boiling water increases its temperature, which results in faster cooking.

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