关于盐

wy108586

sea salt, rock salt, 和cooking salt,table salt 味道有啥特别之处？做什么菜用？

wy108586

Wikipedia Article About Sea salt on Wikipedia

Sea salt, a salt obtained by evaporating sea water, is used in cooking and in such products as cosmetics. Its mineral content gives it a different taste from table salt, which is mostly sodium chloride and made from either sea or rock salt (halite), a mineral that is mined. Table salt may contain anticaking agents and additives such as the dietary supplement iodides. Areas that produce specialized sea salt include France, Ireland, Sicily and Puglia in Italy, and Maine and Cape Cod in the USA. Generally more expensive than table salt, it is commonly used in premium potato chips.

wy108586

Kosher Salt - Use coarse pickling salt which contains no additives and is roughly the same texture. You can also use non-iodized table salt but use half as much as the recipe calls for (table salt is more dense). Kosher salt adheres to the food better than table salt.

Pickling Salt - Use Kosher salt as a substitute because it does not contain any anti-caking additives which will cause your pickling brine to cloud. Pickling salt is fine-grained so you can double the amount of Kosher salt, or use a salt grinder and grid the Kosher salt before you measure it.

Grey Sea Salt -  Kosher salt or coarse Sea salt  is the best substitute for recipes requiring coarse Grey salt.  If a recipe calls for fine sea salt you can substitute regular table salt.

Pretzel Salt -  Kosher salt is a good substitute or coarse sea salt.

Table Salt -  If a recipe calls for table salt you can use roughly 2 X's the amount of Kosher salt or substitute the exact amount of sea salt.


Taste Tests
We did a (non-scientific) blind taste test of Kosher, Fine Sea Salt, Grey Salt,  and ordinary Table Salt.  We found that the Kosher salt always tasted 'less' salty--probably because the flakes are larger and and less dense than the fine grained salt giving us less salt on our tongue.  We also found that Sea Salt had a slightly different, less bitter aftertaste than the iodized table salt.  Both Sea and Table salts used an anti-caking agent.   The only real ingredient difference was iodine.  The best tasting salt was the French Grey Salt. While there was a slight flavor difference we feel it would not be distinguishable "in" food. However, for special dishes that benefit from a sprinkling of salt prior to serving, the Grey Salt is a superior ingredient.  We did not feel the normal processed Sea Salt had sufficient flavor difference to warrant a lot of extra cost.  

However we should note that the authors of The New Cooks Catalogue disagree with our assessment. They state;
"These days, natural sea salt, fine or coarse, has become widely available in supermarkets, and  most people who use it find that it distinctly enhances the flavor of food. We agree and believe that if sea salt is available, there is no reason to use regular table salt...or kosher salt is a good alternative."

Conclusions
If your primary use for salt is for cooking we recommend Kosher Salt and the use of Grey Salt for "special" preparations and presentations.  We liked the lighter texture of the Kosher salt and find the fact that it has no additives or iodine to be a plus.  If you add salt at the table on occasion then you can keep some in a salt grinder ready for use.You may also use the larger crystal sea salt in your grinder if you prefer.

wy108586

总结，海盐味道淡, 含矿物质，腌菜，腌肉用。类似国内腌菜用的大盐粒， 价钱却高几倍。