Salt is an essential ingredient that is not lacking in any kitchen in the world. It is used as a condiment and preservative in some preparations, such as salted meats, and it is a product whose origins date back thousands of years. Today, we can find many salts on the market with different properties. Do you know how to use them?
common sea salt
When we talk about salt, we refer to common salt or acceptable table salt, which is usually what we all have. Salt is a mineral obtained from salt flats or natural springs and processed to clean it of impurities and offer a fine-grained texture that we can use in any recipe. Due to its size is perfect for seasoning dishes while cooking or for salting food directly at the table.
iodized salt
Iodized salt is very similar in texture and flavour to common salt to which potassium iodide is added. It is recommended in diets that need an extra supply of iodine, an essential mineral to maintain good health, and we can use it as table salt. It helps to enhance the flavour of stews, stews, soups and roasts and is also valid for making dressings and sauces.
Coarse salt
When sea salt is packaged, leaving a more irregular texture with large flakes, we speak of coarse or coarse salt. It is indicated for baking, especially meat and fish, since it protects the food subjected to high temperatures and dramatically enhances the flavours. It is ideal for salt preparations, such as fish, wholly covered with a crust of salt and water or beaten egg white.
Himalayan pink salt
It is distinguished by its beautiful pink colour and its delicate texture. It comes from natural rocky sediments formed under the Himalayan mountains and is free from impurities. It is a gourmet salt highly appreciated by great chefs, with a slightly spicy touch that creates contrasts in sweet and salty preparations. It can be added directly to finished dishes, meat and fish or shellfish and provides a delicious aromatic touch to desserts, especially fruit and chocolate.
black salt
The dark black colour that it has is very striking to the eye. It is achieved by adding a little activated charcoal to flaky Himalayan salt, and what is sought is to create colour contrasts in the dishes. It is a suitable salt to season and decorates food when we are looking for an aspect of embers or charcoal in our meals.
Salt Maldon
Also known as flake salt, it owes its name to the municipality of Maldon in the county of Essex, England, where it comes from. It is another unique salt widely used in restaurants because it has excellent natural purity and a unique texture. It comes in the form of medium-thick flakes that enhance already cooked dishes. For example, it is ideal for improving the flavour of a good steak or some grilled vegetables, with a pronounced but very mild aroma.
flavoured mixes
They are very comfortable since they allow us to aromatize the food without finding the seasoning ourselves, for example, the mixture of spices and salt for barbecues and grills. This combination of salts and herbs, such as chilli and pepper, can be added to meats to marinate them or immediately after cooking. It naturally blends with the juices and maintains the aroma.
smoked salt
They have become trendy for giving any dish a delicious smoky flavour in an easy way. It is very intense, so it is recommended to use it sparingly to achieve an unmistakable taste of natural embers. It is perfect for giving the final touch to roasted or grilled meats, and we can even use it to smoke fish.
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