I’ve been spending some of my free time reading up on my cooking magazines and cookbooks and generally anything on the net about cooking. I came across an article today on Yahoo Shine about different types of salt and how to use them. I didn’t realize there were actually at least six types of salt – I never counted to tell the truth. My salt comes from a big blue box with the word Morton’s on it and a picture of a strange little girl in a yellow slicker holding an umbrella over her head – like it’s raining salt.
I’m afraid I have something of a salt conundrum – to me salt is just salt. Yahoo maintains Kosher salt is used for all cooking and chefs recommend it because its flavor disperses quickly. I thought it had something to do with curing Jewish meat. Otherwise, why call it Kosher? The article maintains Kosher salt costs about $1 a pound.
Then there’s Crystalline Sea salt – it’s supposed to add a “pungent burst of flavor to just-cooked foods” well, crap on a crutch why would you want your salt to add a “pungent” flavor to anything? Don’t you just want it to taste salty? The bad news is this stuff costs $15 a pound – ouch that’s just wrong to charge that much for some mineral that comes out of the earth.
How about Flaked Sea salt? It’s supposed to impart a complex flavor to steamed veggies or shellfish and you should take a pinch of this salt and crush it between your fingers before letting it gently fall onto your food. It’s about $6 a pound.
This also brings up one of my pet peeves. You see this on all the cooking shows – every chef has a little dish of salt and they constantly stick their fingers in this bowl and grab some salt and then liberally dose their food dishes with said salt. Now my question is where have those fingers been before they went dipping into that bowl of salt? Huh? Think about it. God made salt shakers for a reason – to keep grimy fingers out of the salt.
One of the last salt suggestions is Fleur de Sel which comes from coastal salt ponds in France. I actually bought some of this once and guess what? It tastes just like salt. It runs about $45 for 35 ounces I understand. I don’t remember mine costing that much coz I know I would Never spend that kind of money on salt.
Nah – just give me a shake or two of Morton’s on my popcorn and let’s leave the pretentiousness to Top Chef.
Oh and one more thing…Gordon Ramsay please stop touching the food before it leaves the kitchen – ick!