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Though it's now a universally inexpensive table condiment, salt was
once an extremely valuable commodity. The very first tax was a levy on
salt, imposed by Chinese emperor Hsia Yu in 2200 BC.
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One of the world's most essential seasonings and preservatives, salt is a chemical compound technically
referred to as sodium chloride. It can be mined from the ground or
harvested from the sea, but most of today's salt comes from large
deposits left behind by dried salt lakes.
In addition to enhancing the flavor of foods, salt is used to cure
meats, can or pickle vegetables, soften water, clean up household
messes and much more.
Varieties and Buying Tips
Salt is available in a wide variety of types that differ in their texture or grain, and purpose.
Table Salt
Mainly used in cooking and as a table condiment, this fine-grained,
refined salt has additives to make it free-flowing.
Iodized salt is a
table salt with added iodine.
Kosher Salt
This coarse-grained salt is additive-free and often preferred by
gourmet cooks for its texture and flavor. It's often used in preparing
meats and liquid-based foods such as soups, sauces and stocks.
Sea Salt
Derived from evaporated sea water, this salt has a fresh, distinct
flavor. A favorite of culinary experts, it's available in fine or
coarse grinds.
Celtic salt is a natural, solar-evaporated sea salt
that's hand-harvested from marshes in Brittany, France using a
2,000-year-old Celtic tradition. It has a mellow, sweet-salty flavor.
Rock Salt
Not highly refined, this grayish salt retains more minerals and comes
in chunky crystals. It's used as a bed for
oysters and
clams and to
make ice cream.
Pickling Salt
This fine-grained, additive-free salt is used to make brines for
pickles and
sauerkraut.
Sour Salt
Also called citric salt, it's extract from acidic fruits like
lemons
and
limes. It adds tartness to traditional dishes like
borscht.
Flavored Salt
This is regular salt combined with other flavorings. Examples include
onion salt, garlic salt, celery salt and seasoned salt (a blend of
salt,
herbs and
spices).
Storage Tips
Salt will last indefinitely if stored in an airtight container. It may
clump when exposed to humidity, but will separate easily when smashed
with a spoon or rubbed between your fingers.
Usage Tips
• Keep salt out on the countertop in a container that lets you grab a
pinch or dip in a measuring spoon. Try an open-shaped "salt pig"
container designed to keep out humidity.
• Add a few
rice grains to your salt shaker to keep it pouring freely.
• To prevent oversalting, season dishes at the end of cooking or preparation time.
• If you've oversalted a dish, add one teaspoon each of
sugar and
vinegar and cook for a few minutes.
• Rub salt on the inside cavity of poultry before roasting to seal in juices and keep the meat moist.
• Dip crusty bread into
olive oil seasoned with
rosemary,
black pepper and freshly ground sea salt.
• Add a pinch of salt to the
coffee in the basket of your coffeemaker.
This improves the coffee's flavor by removing some of the acid taste.
• To quickly chill wine or
champagne, place the bottle in an ice
bucket, add a layer of ice on the bottom and sprinkle with a few
tablespoons of salt. Continue layering ice and salt to the top.
Substitution Tips
• Those on low-salt diets can season foods with herbs, garlic and lemon
juice, or commercial salt-free seasoning mixes (like Lemon & Pepper).
• Salt-free cooks should always include salt and pepper on the table so guests may season food as they wish.
Try one of our favorite salt recipes:
Melon with Chile, Salt and Lime
Neptune Chowder
Best Ever Blueberry Coffee Cake
