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Seasoning School - Salt

Date: 21-08-2015
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Seasoning School - salt
Salt is the main seasoning ingredient we use. It heightens the flavours of food, whatever you’re cooking. You can even use it in some sweet dishes, such as salted caramel.

 Types of Salt

There is no substitute for the flavour of a good quality sea salt. Pre-ground pepper or table salt, in our opinion, will never release the same intensity of flavour.

Course Salt

Course Salt
Made up of large-grained salt crystals, so best used in a grinder.

 Salt Flakes

Salt Flakes
Fine crystals of sea salt.

 Fluer de Sel

Fluer de Sel
The ‘caviar’ of salt, which comes from France
to be truly authentic; great for salads & cooking fresh vegetables.

 Grey Salt

Grey Salt
A moist, unrefined sea salt, which has a very minerally flavour;
generally used at the table.

 Smoked Sea Salt

Smoked Sea Salt
Great to season soups, salads, pasta dishes & sandwiches.

 Quick Tips for Using Salt

• Salt takes away the bitterness from food and adds flavour. Without it, meat, vegetables and fruit can taste dull or insipid.

• Salt makes the flavour in a dish sparkle – but if you can taste it over the other flavours, there’s too much.

• Salt is a preservative, used for salting and curing.
It draws out moisture. When cooking meat, this makes a huge difference, as salt draws out protein moisture, which then evaporates, intensifying the flavour.

• In bread, salt controls the fermentation rate of yeast and has a strengthening effect in the gluten of the dough. If you leave out salt, you end up with air pockets.
Adding salt can balance the sweetness in cakes and muffins.

• Boiling eggs in salted water makes them easier to peel.

• Adding salt to boiling water increases its temperature, which results in faster cooking.

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