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 PaulineM |
Sea salt |
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Established Tree
Posts: 21113 07-02-08 23:44 Retired Auctioneer |
Prompted by the recipe just-posted, I recall hearing from somewhere that all salt is, ultimately, sea-salt - the sea being the only source of salt on the planet. Simply some of it is so old, and its surrounding sea so long-since dried up and vanished, that it's fossilised!
"Would you like your salt fossilised or fresh, Madam?"   |
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Laura Penstemon |
Re: Sea salt | #1 | ||
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Established Tree
Posts: 9860 08-02-08 00:08 Established Tree |
  2 pens  |
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Saph5 |
Re: Sea salt | #2 | ||
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Established Tree
Posts: 9519 08-02-08 00:18 |
Just for you Pauline.
 www.saltsense.co.uk/aboutsalt-prod03.htm www.saltsense.co.uk/aboutsalt-prod02.htm en.wikipedia.org/wiki/Sea_salt and finally the brand my bro swears by.  www.maldonsalt.co.uk/prod...n-sea-salt   |
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PaulineM |
Re: Sea salt | #3 | ||
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Established Tree
Posts: 21113 08-02-08 09:30 Retired Auctioneer |
Well thank you for that, Saph - most enlightening.
 And I didn't have to wander far from your first link to find this: Quote:I rest my case! |
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meatpie.myfunnyfarm |
#4 | |||
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Plug Plant
Posts: 5 13-02-08 08:58 |
one thing to be careful of though is the lack of iodine in many of today's salts. especially those promoted as "sea salt" a lack of iodine in
your diet can mean some pretty nasty lumps on the front of your neck as you suffer from goiters.
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LynneBee |
#5 | |||
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Established Tree
Posts: 5932 13-02-08 09:11 Established Tree |
Thats very true meatpie (welcome to RG) over here in Sweden we have salts with added Iodine, (not extra) it doesn't seem to change the flavour though
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meatpie.myfunnyfarm |
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Plug Plant
Posts: 7 13-02-08 09:36 |
same deal here in New Zealand, i am of the understanding our soils dont have iodine in them at all but i could be wrong on that.
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Johns08 |
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Seedling
Posts: 7 26-03-08 18:11 |
You can buy lots of fancy, gourmet salts. Can't think they taste that different though, except maybe Bacon-salt mmmm.
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emptysee |
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Seedling
Posts: 3 28-03-08 22:19 |
Johns08 wrote: Actually, I think it's mostly the texture that makes the difference for some cooks. Plus, I think the way it's processed/gathered also makes a difference to some people. Kosher salt, for example. It's generally larger, meaning, larger crystals, so its size and shape allows it to absorb more moisture than other forms of salt. That makes it more preferred in curing meats. Since it is more effective *sucking up* all the moisture (blood) in meats, it helps in removing the final traces of blood in the meat, thus making the meat *kosher.* Other salts can be used, but because of the size and shape of *kosher* salt, it's preferred.
Not all who wander are lost.
Some of them are buried in my backyard.
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