SALT IS SALT--OR IS IT?

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Joined Feb 4, 2010
You are correct, salt is also a chemical term but in the kitchen it means specifically NaCl to everyone.
 
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Joined Jan 27, 2010
In term of taste, MgCl gives bitter/sour taste and probably is the one that makes a differectiation inbetween salt and salt.
If salt cristallized in (slightly) reducent environnement might have some sulfide, giving a "bad yolk" flavour which in small quantity is a good taste. Calcium inside does not add flavours but makes the water more hard and with tendency to mush some sugar chains like starch (Ca is bad to pasta).
Interesting is an aspect on what is more "healthy" based on how is produced. One is the salt from sea, which might contain all what the sea contains, including mercury and pesticides, but also good things like microelements. The sald from caves, large ones in Sicily, cristallized millions of years ago and is quite refined as the long sedimentation separated salts. It's refined and excavated, but was made before man delivered pollutant in the environnement.
 
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Joined Jan 27, 2010
is the sea salt have a mercury right ? but how many percentage found base on the study ? Il just confuse because as what we known  that mercury is not good to our health if it is  too much .
 
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Joined Jan 27, 2010
Dear Homemadecook. Maybe I did a mistake, There are two approach to natural and safe food. One is to be sure that pesticides and "bad" elements are actually not in, the other is to make sure that they can not be in. So, a good farmer, who uses pesticides giving the right time to dissolve and does not spray on fruits, would deliver fruits that contain no pesticides. But you have no way to know if the fruit you are buying are from a good or a bad farmer. So if you want to be safe, you would end buying organic food, where the farmer does not use pesticede at all. Same for OGM, they are not bad because of their nature, but they might be used umproperly so you might not want to take a chance. Sea salt should not contiain mercury as that is on the lower part of the cristallization part which a good salt farm would avoid picking, However it's there. So you kight opt for cave salt since it was made before man existed.
 
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Joined Jan 27, 2010
Okay Tuscan Chef , I got you point most of the farmer used any kind of pesticide just to bear the good fruits and good vegetables you are right . Because nowadays we can't easy have a good fruits due to many chemical that even the soil can't even support the plants to grow healthy that's why most of us use articificial . Okay thanks so much for the knowledge and ideas you share ..
 
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Joined Feb 4, 2010
If NY Assemblyman Felix Ortiz has his way, this thread becomes moot -- he wants to ban ALL salt in NY restaurants' kitchen, having violators smacked with a $1,000 fine for every salty dish. NY cooks and chefs, of course, are up in arm. Ortiz should be on a totally salt-free diet for a year and see what the result would be. In fact, this may be an excellent new diet: every food item would taste so bad that you would get up from the table well before the meal is finished.
If you are in the Cincinnati area, I am being interview today (3/16) at 9 pm local time by WLW radio (700 AM) on this topic.
 
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