Sea Salt in Cooking

Most of my experience with salt has been for use as a cosmetic, or a drying medium, or with caution. I have accidentally added this salt to sugar containers, which was a terrible thing to have done. Always have a label on the container of sea salt, as well as the container of sugar, as the two may be easily mixed up by the unwitting. Since then, I have learned to touch, smell, and taste ingredients such as these, however, not everyone in your kitchen will, more than likely.

Sea salt is fantastic for giving decorative flavor to bread, pretzels, everyone is familiar with pretzels. Sea salt's delicate bur flavorful crystals accent baked goods such as biscuits, seasoned puffs, vegetable crepes, and other yang-aspect delicacies.

Sea salt is not as easily dissolved as ordinary salt, however, placing a teaspoon of sea salt into a tablespoon, and carefully filling this tablespoon almost full with boiled water should take care of the dissolution of the crystals.

Preserving fruit with sea salt is not that difficult. I remember hanging up sliced fruit on the clothesline after rolling it in sea salt. The clothesline needs to be cleaned both before and after this gypsy-style attempt to preserve fruit, preferably with a dilute cleanser such as Seventh Generation, Simple Green, Orange Glo, or what I consider to be the tastiest, Sun and Earth, which is made from coconut and citrus essences. Plums, tomatoes, tamarind, melon slices all dry pretty well with sea salt; however, we should save these efforts for only a few weeks.

Sea salt has more of a flavor than iodized salt or processed salt, thus using the quantity in the recipe or less is the best route. More can always be added after the meal is prepared and served.

Sea salt and fresh peppercorns with grinders are good condiments for the table. Some people find the coarseness of sea salt to be less than palatable, although most people like the slight texture of sea salt.

1) Sea salt looks like sugar.

2) It is easy to use too much sea salt.

3) Sea salt has a distinct taste.

4) Sea salt does not dissolve as easily as iodized salt, or table salt does.

5) Cooking wine already contains salt. Do not use cooking wine in the same recipe that you are using sea salt in.

6) Adding a few fava beans or large, dried lima beans will help to prevent clogs in your sea salt container, and are more difficult to pour into your cooking recipe than rice.

7) A teaspoon of sea salt on the side of a rolling board is enough to give hand-rolled breadsticks or pretzels flavor.

8) A way of identifying sea salt is by mixing it with a few other spice blends, such as pepper and garlic, which adds flavor and color to the mix, and prevents us ordinary folk from confusing it with the iodized salt.

; .) Sea salt is also excellent as a foot scrub, or part of a foot scrub, so if it falls on the floor, it can be given another use.