Of all the spices and seasonings available to us, and there’s a bewildering array. The one we couldn’t live without is salt. It’s called the essential ingredient because it helps to regulate our body’s metabolism. Throughout history, no other seasoning has been found that can satisfactorily take the place of salt.
And the U.S. is the world’s largest producer of this amazing substance. Great chefs know that mastering the techniques of using salt as one of their most important lessons. Many used their fingers not a shaker or spoon to determine the amount use in a dish. Well, all of us are familiar with ordinary table salt. Many stores are carrying a wild variety. There’s Kosher salt, sea salt, and some exotic ones like for somewhat smoky Indian black salt and the intensely salty Korean bamboo salt.
I enjoy using sea salt in my cooking and find the ones that are minimally refined have a lot of character than iodized table salt. You can have some fun by making a season salt yourself by commanding a half of cup of sea salt with half a cup of finely ground and dried lemon zest with four tablespoons of ground white pepper. This is delicious on fresh vegetables and roasted chicken.
Of course, like anything else salt should be use with moderation especially for those with hypertension over the history of heart disease. If you’re looking for way to liven up your cooking you might get some of the varieties of salt a try.
From the garden, I'm Allan smith. Now if you’d like more information on this topic or other information just check out my website, Pallansmith.com
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