[Sca-cooks] Black salt Re: Cheese fat? - LOOONNGG!

ranvaig at columbus.rr.com ranvaig at columbus.rr.com
Tue Sep 4 14:05:48 PDT 2007

>What I can attest to first-hand is that one should never use Indian 
>black salt in sausages ;-).

Black salt needs to be used sparingly, and is not generally a good replacement for regular salt.  I've usually heard of it used in fruit salads and raitas (yogurt salads).  If you replaced regular salt with black salt, was it too much?  Or did the flavor not work with the other spices?  Or was it just not good on meat?


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