[Sca-cooks] gourmet sea salt

[Stefan li Rous]

Avraham replied to me with:
> Cook's Illuistrated did a tasting of salts in Sept 2002. They 
> concluded that
> sea salts are best saved for use at the table, where the delicate 
> nuances of
> flavor variation and, in particular, their special crunch can best be
> savored.
Yes, I remember that article and I agree that using these salts in 
cooking may not make much difference, which is part of what I was 
commenting on on taste differences. The pictures on the website 
mentioned of the salt does reinforce the idea that there can be a 
difference in color and crystal size so that the different types could 
taste different. But even the period writers commented on some salts 
being better for salting fish and such than other salts, so if someone 
wanted to try some of these arts as opposed to cooking, this site might 
be useful.
> They found that the largest crystals won the most points when
> sprinkled on a steak - Maldon Sea Salt won that round of tests.
Thank you. I'd forgotten how they ranked the salts. Maldon was one of 
the salts available at the website mentioned.

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****