[Sca-cooks] gourmet sea salt

[Johnna Holloway]

Actually given all the books that have appeared in the past couple years
on salt and the salt trade, it seems only natural that more gourmet salt 
products
would follow. Zingerman's Guide to Good Eating (which was reviewed in 
the year
end Cookbook list in the NYT on Sunday) has an entire chapter on
just sea salts and appreciating the differences.
Even using kosher salt instead of regular table salt makes some difference,
so I am not surprised that people are moving into this new "foodie area".
I can see taste tests ahead. At one of these cookery conferences in the 
future,
maybe we could do a series of tastes tests on a variety of things like 
peppers,
gingers, vinegars, mustards, salts, etc. That might be fun.

Johnnae llyn Lewis


>Avraham haRofeh of Sudentur wrote:
>  
>
>> 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.
>>    
>>
>Lorenz Wieland wrote:
>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
>
>  
>