Let's Get Salty

Begging forgiveness of both Salt ‘N’ Pepa…

Yo, I don't think we should talk about this.

Come on, why not?

People might misunderstand 

  what we're tryin' to say, you know?

No, but that's a part of life.

Come on.

Let's talk about salt, baby.

Let's talk about salt!

Oh, don’t think I can’t feel some of you grimacing, making that face that has gotten Dame Maggie several BAFTA and Oscar noms!

Salt, like coffee and fats, gets the revolving door treatment in the news: It’s good! No, it’s bad!! Wait, we may have overreacted…

Salt is not a minion from Hell, it’s simply a mineral composed mostly of sodium chloride (NaCl). It is produced in mines or by the process of evaporation of seawater or spring water in shallow pools. When you go out to eat, the reason your food tastes and smells delicious is, more often than not, salt.

Salt is used in every cuisine as it is one of the five (or six depending on who you ask) basic taste sensations.

It is absolutely true that nutritionists and doctors recommend that for a balanced, healthy diet, people should curtail their intake of salt (especially because processed foods are saturated in sodium). The Dietary Guidelines for Americans recommends less than 2,300 milligrams a day or 1,500 milligrams for seniors and African Americans who suffer high incidences of high blood pressure, diabetes, and chronic kidney disease.

The iodine in salt is necessary for the human body and particularly important for expectant mothers in the development of their little ones, so let the salt flow!

Everything in moderation! Salt is a seasoning and a little goes a long way. There’s no need to over-season, not ever.

Table salt is processed, highly refined and usually fortified with iodine to compensate for mineral loss during processing. Best used in baking because its fine granules make for consistent measurement. This is the cheapest of salts.

Actually, the cheapest is pickling salt, and it is used for brining. Pickling salt is processed in the same way as table salt but no iodine is added.

Fleur de Sel comes from coastal salt ponds in France and has a delicate flavor and can be added to salads or as a fancy table salt.

Kosher salt contains no additives and is evaporated from brine in a manner approved by Orthodox Jewish faith. A cup of Kosher salt may weigh between 5 and 8 ounces so measuring is more challenging.  Generally, a pinch sprinkled onto foods is sufficient.

Sea salt is evaporated from seawater. Sea salts have stronger flavors than other salts and come in coarse and fine grains. It also comes in a variety of colors: black, brown, gray, and pink. Sea salt is the most expensive of salts.

Himalayan rock salts

Rock salt consists of large, unrefined crystals that are grayish in color. Generally used for presentation, for oysters and clams. You can also use it to bake salt-encrusted meats. Old fashioned ice cream makers also use rock salt to regulate the temperatures.

Then there’s seasoned salts – whether for your own use or DIY gifts for the foodies in your life. They’re relatively easy to make, and may contain less chemicals than processed stuff. But also, it makes for some fancy condiments on your table!

I’ve created a Pinterest board with a collection of fantastic recipe ideas for those of you who’d like to try your hand at creating. The recipes range from savory, smoked, floral, curries, citrusy, and with bacon.