The first thing we must do is realize that salt is not a spice, it should be thought of as a “flavor enhancer”. That said, lets take a look at some of the specialty salts that are available to the cooks and chefs of today.
The most familiar use of salt undoubtedly is in the kitchen and on the dining table. Salt accents the flavor of meat, brings out the individuality of vegetables, puts “oomph” into bland starches, deepens the flavor of delicate desserts, and develops the flavor of melons and certain other fruits. No other seasoning has yet been found that can satisfactorily take the place of salt.
Coarse salt is made up of large-grained salt crystals. Most coarse salts are best used in a grinder, providing an easy way of serving up freshly ground sea salt with all of your meals. Coarse salt tends to be less moisture sensitive than its finer-grained counterparts, so it resists caking and is easily stored. Use coarse salt to grind over any dish, create a salt crust on meat or fish, and to flavor soups, stews and pasta.
FINISHING SALTS
Finishing salts are considered the premier varieties in the world of specialty salts. They are harvested—generally by hand—in special areas around the world and are known for their unique textures. The various finishing salt textures—usually either moist crystals or delicate flakes—provide a strong crunch and dissolve quickly, giving you a burst of clean, mild salty flavor with each bite. These salts bring out the depth of natural flavors of any dish, and also add to a beautiful table side presentation. The various colors and flakes of finishing salts make gorgeous garnishes for every meal.
FLEUR de SEL:
The premier finishing salt, Fleur de Sel literally translated means “Flower of Salt.” It is harvested from the very top of the salt ponds in the traditional Celtic methods. This artisan sea salt is comprised of “young” crystals that form naturally on the surface of salt evaporation ponds in the Guérande region of France. Paludiers (the salt harvesters of the Guérande region) carefully rake the salt crystals using only wooden tools. Just as the cream rises to the top, so does the best Fleur de Sel. The weather conditions must be just right to produce a good Fleur de Sel harvest, and the process can only be completed once a year, in the summer. Called the “caviar of salts” by chefs worldwide, true Fleur de Sel comes from the Guérande region of France, just like champagne, which must come from the Champagne region of France to be truly authentic. Also, similar to fine wine regions, different areas within Guérande produce salts with their own unique flavors and aroma profiles. Fleur de Sel is ideal for salads, cooked fresh vegetables and grilled meats.
GREY SALT:
Grey salt is a “moist” unrefined sea salt, usually found in the Brittany region of France’s Atlantic coast. Its natural light grey color comes from the minerals absorbed from the clay lining the salt ponds. The salt is collected by hand using traditional Celtic methods and wooden tools. Grey salt has gained great fame in the mainstream culinary world in the last few years, and is considered by many to be the best quality salt available. It is available in coarse grain – which is the perfect finishing or pinching size, stone ground fine – ideally used at the table instead of processed salts, and extra fine (Velvet) grain – perfect for sprinkling over nuts or popcorn.
GRINDER SALTS:
Grinder salts are typically large, dry crystals suitable for a salt mill or grinder. The large salt crystals are easy to grind in the mills, and the lower moisture content allows the salt to flow through with little hassle. Used for flavoring foods at the table when the host determines that a finer, higher grade finishing salt is not required. Also appropriate for use during cooking for freshly ground salt flavor.
Note: Always use a salt mill with a ceramic or plastic grinding mechanism. Metal, including stainless steel, such as is found in pepper mills, will corrode and/or rust after prolonged contact with salt.
KOSHER SALT:
Kosher salt can refer to two types of salt—one is a specific shaped flake salt that is so named for its use in the preparation of meat according to the requirements of Jewish dietary guidelines. It contains fewer additives, and has a cleaner and more even taste than ordinary table salt. The flakes dissolve easily, and have a less pungent flavor than processed table salt. Due to the shape of the granules, there is simply less salt in a pinch of kosher salt than in a pinch of table salt. This is the kind of salt most often used on top of pretzels and on the rims of margarita glasses. It is important to note that all Kosher salt is not necessarily sea salt.
The second type of Kosher salt is a salt that has been certified as Kosher by a prestigious organization or certifying body such as the Orthodox Union, or OU. This means that the salt has met the guidelines of kosher outlined by Jewish law, and upheld by kosher certification agencies and members of the Jewish Faith. The certification ensures that the product is produced and handled in accordance to these high standards, and is suitable for consumption for those following a kosher diet. All of the Artisan and SaltWorks brand salts, with the exception of any of the smoked sea salts, have been certified Kosher by the OU.
I have only begun to scratch the surface of the “gourmet salts” on the market today. There are some that have spices incorporated in the salts, ie: oregano and basil, to be used in an Italian style dish.
The knowledgeable sales staff at J.E.S. Restaurant Equipment and Kitchen Emporium can help you decide on your purchase and have a wide variety of very attractive salt and pepper grinders that also add to your “tablescape”.
Happy cooking,
Chef Phil
bably grew up knowing the rule that pork needed to be cooked to a higher temperature than any other meat. I remember being told that I would get trichinosis if it was under-cooked, and though I had no idea what that meant, it conjured up horrible images. That being said, I was also taught not to eat shoe leather, so I have always heated it to 150 degrees.