Culinary Tips From Chef Raven
SALT
Someone asked me recently what the difference is between Sea Salt, Kosher Salt & Iodized Table Salt. They all have the same basic chemical make-up. The only real difference is that table salt has IODINE in it which prevents goiter. Many people prefer non-iodized salt because iodine can impart a strange flavor in some foods. Sea Salt does have trace minerals in it but the amounts are so small as to have no nutritional value. Some people like the taste better. We use kosher salt to cook with because you can feel it in your fingertips and most good cooks add salt by touch. It's impossible to "measure" out an amount of table salt with your fingertips, it is too fine.
I always keep a box of table salt around for baking since it is easier to measure accurately (very important!) and it is less likely to "burn" eggs. This happens when you put salt in raw egg yolk - the salt will "burn" the egg or change the texture. Check it out someday.
The link below contains a detailed breakdown and description of different types of salt and their uses.
SALT or http://www.foodsubs.com/Salt.html
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