As a cook I fear the day that a physician tells me that I have to reduce my salt intake. Salt is everything to food...it isn't the Flavour of the Food .. but it is the enhancer!! Salt just makes everything pop on our tongue...the simple truth is it doesn't make anything taste any better..we just love it's taste. I could not live without the stuff!! Most of the Planet would agree.
Thru the ages it has played an important role in human civilization. It allowed us to cure meat...which allowed us to travel great distances...which allowed us to explore our planet. It has been used as payment for services...it has started wars and it has ended wars. Most recently during the Revolutionary War the British used the Tories to intercept the Rebels salt supply and destroy their ability to preserve food. During the War of 1812 they used Salt Brine to pay the soldiers because the Government was too poor to use money. It has played a pivotal role throughout history.
Salt comes to us in one of two ways. It is either mined as Rock Salt or it is created by evaporating Sea Water to create Sea Salt. A cooks kitchen usually contains three forms of salt. Table Salt for the Pastry department, Kosher Salt for all cooking and Fleur de Sel (or Sea Salt).
Table salt has Iodine and an anti-caking agent added to it. It is usually a fairly fine grind...which allows us to shake it at the table. The Iodine is added to prevent Iodine deficiency in our bodies...which leads to Thyroid gland problems. This form of salt is mainly used for cooking and as a table condiment. It is mainly found in North America. In France 35% of all Salt contains Floride...due to the lack of it in their water. Another additive which can be added is Folic Acid...which results in a yellow tint to it. In Canada, Windsor Salt (our most common) adds Inverted Sugar to our Salt....the reason for this is unclear...but just adds to our weight problem.
Kosher Salt is the most common in any commercial kitchen. I open a box a day at least. All salt is Kosher...even table salt. Kosher salt is compacted salt grains which form small flat platelets. These larger flat grains draw the blood from the meat better during the Koshering process. The grains are larger which allows them to remain instead of dissolving into the meat...which draws the fluids out of the meat...rendering it Kosher. I would use Sea Salt in the kitchen 24/7...but Kosher is more economical of the two. It also has a milder flavour than table salt.
Sea Salt and Fleur de Sel are the superstars of the kitchen. Both are created via evaporation. Sea water is evaporated until Salt crystals form. The mineral content of the water affects its colour and flavour. Once the water has been evaporated it is then ground to the grain size wanted. Fleur de Sel is typically hand harvested..the workers scrape only the top layer of salt before it sinks into the Salt Marsh or Pan. Brittany is where the finest Fleur de Sel originates. It is our most expensive form of Salt in our kitchen. It is sold in airtight containers...it usually has a slightly damp look and feel to it.
Now that you know a little bit about Salt...lets get to the real reason for the post. Finishing Salts!!
Finishing salt is a generic term given to Salt which has a special mouth feel, flavour or colour that would be "Lost" if used during the cooking process. Finishing Salt is the last thing to hit the plate before it is handed off to the server to be brought to the guest. Which preserves their special characteristics for your guest to enjoy. With that being said ....they can be just about anything. Any flavour you can think of can be made into a Finishing Salt. They make the dish just that little bit more special...it's the little things that all add up to an amazing meal. They are usually extremely expensive to purchase...$165.00 for 12oz of Soy Salt....gimme a break. I am a cook....and a frugal cook at that...today we learn how to make overpriced Salt.
