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    Products and ingredients : Salt


     

    Salt

    Salt is more than just a condiment, it plays an important role in bringing out flavours in recipes.

    There are two main types of salt:

    • Sea salt: made by evaporation of sea water
    • Rock salt: extracted from mines
    These two kinds are then factory refined to produce the very fine white powder that we know as table salt. Unfortunately, this refining results in the loss of most of the minerals and its characteristic flavour. That's why if you don't particulary need fine salt, it's better to use unrefined coarse grey salt.

    If you intend to buy:

    I advise you to keep at least two kinds of salt: coarse grey sea salt (like "Sel de Guérande"), and a finer salt for the times when coarse salt is unsuitable.

    Please note that in all bread recipes on this site, salt quantity is given for coarse salt.

    If you want to use it:

    Don't forget that for an equal weight, white refined salt adds more salty taste than coarse salt, so you should add less of it.

    You can make yourself a special salt with a particular flavour, as you make vanilla sugar. It's possible to make salt with herbs, citrus fruits or chili.

    Recipes which use it: 265

    Of which:
    Breton galettes (pancakes)Spaghetti with mussels and basilChestnut cakeSmall ratatouille with "broken" eggHow to fry eggs well

    Search the recipes.

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    Your 2 comments or questions on this page:

    - - -

    Is the rind edible once cooked, specifically oven baked?

    Comment #1 posted on january 14th 2012 at 22:41 by Juls.

    Rind of what?

    Comment #2 posted on january 16th 2012 at 08:40 by jh.


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