To Salt or Not To Salt? August 21 2015

I’ve been doing a lot of research this week on artisan salt producers.  There are some really great ones out there and I am searching for the perfect salt to add to the marketplace.  While looking at all of these wonderful salt makers I started thinking about if we really need salt and if our palettes have grown accustomed to too much salt.

One point is very clear, salt brings out the flavor in food. Don’t believe me?  Take a slice of tomato, first try it without salt. Then add some salt and see how much more flavor that tomato has.  Salt has even found its way in to sweets like our Sea Salt Milk Chocolate and Sea Salt Dark Chocolate from Rococo Chocolates. 

I am a big fan of salt and as a young chef I was taught  to season the ingredients all the way through a recipe.  This helps to layer the flavor and have an end result of a really flavorful pot of soup, salad, tomato sauce, or whatever you might be cooking. With so many different types of salts out there, it is difficult to decide which one to use.  In this post on  Panna Cooking, Chef Sebastian Rouxel tells us why he prefers to bake with kosher salt.  https://www.pannacooking.com/tips/kosher-salt-vs-sea-salt

I also prefer Kosher salt in my cooking, but definitely have a variety of sea salts and finishing salts around to complete different dishes.  Finishing salts have larger crystals so you just need a pinch on top of a dish.  Which type of salt do you prefer to use in your kitchen? Do you think we use too much salt?

I’m going to continue looking for the best salt I am able to find to add to our marketplace as long as you promise to use it in your kitchen!

Happy Friday,

Julie