"THE IMPORTANCE OF SALT"
Salt (noun) sodium chloride, NaCl, a white crystalline substance with a characteristic taste, used for seasoning and preserving food, obtained from evaporating sea water or mined from ancient sea beds.
Throughout time, salt has played a major role of historical significance. It has shaped kingdoms, been used as currency, and has held value equal to that of gold. Volumes have been written on the importance of salt to ancient societies. Even as recently as the last century, salt was used in boycott and protest. In 1930, the 241 mile Salt March led to the arrest of some 60,000 persons, including Gandhi. Today however, with its abundance and economical price, we don't seem to give it much thought.
Though we use salt primarily as a final flavoring component, it still has a variety of uses. I always throw a handful of salt into my pasta cooking water. It has long been used in the preservation and curing of foods (by inhibiting microbial growth), and continues in this role today in products such as corned beef and other traditional meats. Salt is of major importance in cheese making, is used widely in bakeshops and pastry kitchens, and is even applied to steps and walkways in winter to melt ice and provide safety.
Salt is essential to great cuisine, though I don't salt food to make it taste "salty". Sometimes I will use salt in the early stages of food preparation. Instances may include the seasoning of meats with an herb-spice blend which contains salt, or the brining of a lean cut in a solution of salt and sugar. However, I use salt more commonly as the final seasoning to a dish. This is after enhancing the dish with fresh herbs, citrus zest and/or juice, and freshly milled pepper. Then salt is used to bring it all together and heighten flavors that may not be coming through.
I love to use the "designer" stuff!! A variety of colorful salts are available which contain minerals and nutrients from the specific sea on that part of the globe. Some of my favorites include Black Lava Sea Salt, Bolivian Rose (from the Andes mountains), and Himalayan Pink. I also love to use smoked salt and Starlight's Toasted Onion Salt in chili or a hearty soup. These salts are also particularly useful as a garnish when contrast is desired. Consider sprinkling black lava salt onto a piece of salmon just prior to serving. Or, choose a pink one to season your chicken breast. Some flakes of Fleur D Sel are great on quickly cooked fresh vegetables. The possibilities really are endless, let your imagination run wild. Just remember how color contrast contributes to the beautification of a plate of food. Actually it's not just about color, what about textural contrast? That succulent piece of fish, chicken or grilled vegetable is greatly enhanced with the burst of flavor that comes from the crunch of a few crystals of grey salt.
I hope you enjoy your experimentation. You will certainly have great results as you try a few of these things.
Dine Well,
Cordel