[Sca-cooks] gourmet sea salt

[Olwen the Odd]

>Avraham haRofeh of Sudentur wrote:
> > 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. They found that the largest crystals won the most points when
> > sprinkled on a steak - Maldon Sea Salt won that round of tests. In
> > cooking, they found little or no variation in flavor when used in a 
>liquid
> > cooking  medium.
>
>I remember hearing this advice some time ago and hadn't encountered a
>counter-example until just this last Saturday.  My lady wife's company
>holiday party included dinner at the local Four Seasons, and they used sea
>salt (among other herbs and spices, but sea salt was the dominant presence)
>to coat my roast rack of lamb.  The taste and texture were phenomenal, so
>some experimentation with sea salt and dry cooking methods may indeed be
>worthwhile...
>
>-Lorenz
>
Sea salt will cause my friend Alainne to get a sever migraine.  Anyone else 
hear of this or guess the connection?  I have sea salts at my place but have 
to make sure not to use them on anything she may get hold of.
Olwen

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