Sea salt
best to eat natural salt, past минимальное количество стадий обработки, а еще лучше - морскую.
Морская соль - поваренная соль, полученная при выпаривании морской воды. Она содержит not only sodium chloride, but also a lot of other elements such as iron, iodine, phosphorus (total 37 items).
Rock salt - a natural crystal minerals originating in the crust stage drying of ancient seas. It contains a set of biologically active micro-and macro.
And while the chemical composition of both types of salt are exactly alike, thanks to the content of additional substances and different places and methods of production, they can significantly differ from each other and the characteristics and taste
. Use the same stone cooking refined salt, due to the addition of chemicals and treatment at high temperature (above 650 ° C), it is desirable to minimize.
iodized salt is absolutely unsuitable for hot dishes, it can easily spoil the taste. It is unacceptable and salting and fermentation.
Why is sea salt?
* natural healthy product, obtained through natural evaporation of pure sea water under the influence of the sun and wind
* without chemical additives, which are often used to give mealiness salt
* Due to the natural method of extraction, is a source of micro-and macro elements such as potassium, magnesium, calcium, manganese, copper, iron, zinc, etc.
* sea salt is completely dissolved in body fluids, do not hesitate in the tissues, internal organs and mucous membranes
* has a mild flavor, fresh aroma and taste of original stresses ready meals
Today, the best sea salt is mined in France, Britain, Israel and Hawaii.
Hawaiian salt harvested by hand from the salt lagoons, where it is evaporated from sea water in a natural way under the influence sunlight. Especially prized are two types of Hawaiian salt. Black Sea Salt (Hawaiian Black Sea Salt) volcanic ash and red salt (Hawaiian Red Sea Salt) with particles of red clay. Оба вида соли насыщены минералами и микроэлементами.
Не менее знаменита английская морская соль, которую добывают в Молдоне (English Maldon Sea Salt) в графстве Эссекс на юго-востоке England. Since 1882 in Maldon, many family businesses engaged in by evaporation of sea salt in a huge cauldron over an open fire. Incidentally, when a similar way White Sea salt is evaporated famous in Russia. British sea salt a few drier than its French counterparts, but it is somewhat less appreciated.
It is worth mentioning the sea salt produced in Israel. It originates the so-called dietary salt.
In this kind of salt reduced the amount of sodium - 22 January 2000 grams per gram of salt, whereas in regular table salt - 39 grams. This type is recommended for people who were forced to restrict their salt intake.
Still in the elite list of manufacturers of sea salt is France - the undisputed leader. For over a thousand years the inhabitants of the Atlantic coast of France is extracted salt from seawater. Once salt production is waged entirely by hand, but eventually mechanized methods came to the fore.
Today in France there are only three fields, where salt is extracted manually. The biggest of them is in Guérande in southern Brittany as much since Charlemagne. This harsh Area has long been absorbed by the ocean would be if it were not for the hard work of collectors of salt, constructing special ponds for its production. Sea salt from Guérande - product created solely by nature, this salt is slightly moist and fluffy. Even after harvest, it is not machined - it simply dried in the sun and cleaned manually. Only in this way retains all the natural minerals and trace elements that give a unique taste of this salt. Technique of manual data collection salt evolved over many centuries. Collectors of salt is raked salt with wooden spades to the edges of ponds, where it is dehumidified in the sun, and then going and shipped away for safe keeping. This laborious process is optimally suited to the terrain and climate of Brittany. Sea salt crystallizes in artificial прибрежных прудах под воздействием солнца и ветра. Процесс кристаллизации зависит лишь от погоды, и если она дождливая, то это сразу сказывается на результатах Labour Collector salt. If rainy weather is prolonged, the amount of extracted salt generally skudeet eyes. Fortunately, God is merciful to them. Salt harvest season usually begins in May and ends in September, although the weather could make some changes.
In Guérande collect two kinds of salt: greyish with particles of clay and Sel Gris (Sel Gris) and white fleur de sel (Fleur de Sel). Grayish salt Sel Gris gives the clay from the pond, although it is still unknown why some salt ponds lighter than the others. Connoisseurs prefer gray salt, because it contains seaweed Dinaliella salina, salt imparts unique flavor. On sale Sel Gris goes both large and ground on stone mills. White Salt Fleur de Sel (literal translation - "flower of salt") is formed on the surface of ponds. It carefully remove the blade from the water surface, not letting down on the bottom. In the most successful dry and sunny season Guérande collect only a few tons of salt. In the rainy season "Harvest» Fleur de Sel is very small, and the price for this type of salt turned into a truly fabulous until the next harvest. Salt this has exceptional taste and is able to give special dishes subtlety and sophistication. Another important advantage - it can safely chew on, not fear of damaging the tooth enamel. The crystals of fleur de sel is so fragile that instantly crumble when nadkusyvanii. Furthermore Guérande, this kind of salt is going to in several places in France. For example, Fleur de Sel Camarque - salt harvested by hand from shallow saline lagoons in the delta of the Rhone river in the region of Camargue in the south-east of the country. High valued, and Esprit du Sel («the spirit of salt) - salt, hand-built on the island of Fe in the Atlantic Ocean.
Finally, apart from the gray sea salt and Fleur de Sel, there a range of products with additives. For example, French Seloplante - sea salt from Guérande with vegetables (onion, leek, celery, carrots) and herbs (thyme, rosemary, parsley), and algae. All the ingredients, of course, are grown in environmentally sound conditions. Salt with algae, perfectly suits the taste of fish dishes and seafood, and salt and herbs to the flavor of meat dishes.
It is believed that natural sea salt contains crystals in their small number of rare gases that are released upon contact with salt water and give the food a light aroma of the sea.
Sel Gris is used in soups and sauces, and cooked vegetables, rice and pasta.
Fleur de Sel is used quite differently. Because it is too moist, it serves to open salt.
general, this type of salt has won a firm place in the high cuisine of the world, and experts even argue that this salt can not overshoot the mark, though its flavor is brighter and richer. Just as you should not use the computer for nailing, Fleur de sel should not be used for cooking. This salt is only the dining room, her salt is always a ready meal. In a good restaurant chefs in general ought to refrain from self-salting of salt ready meals, providing this right (or the privilege) to the client. However, here we must bear in mind that the Fleur de Sel as well helps to reveal the tastes of many salads and ready- course that the vast majority of people who have tried once this salt, "sit down" to her as a drug. Without negative consequences, of course, but without a chance to "get off".
believed that sea salt has nearly full range of elements, as well as the crude rock salt.
But it is not always the case. For example, in U.S. sea-salt was purified by pools, until a pure sodium chloride (concentration 99.6%), and the remaining liquid, full of other important trace element for us , poured.
Such purified sea salt is as "useful", as well as evaporated or boiled salt.
Source "What and how ".
Pro salt
Article "Salt" from "The Big Encyclopedia»
salt in the dough .
Introduction salt dough affects the biochemical, colloidal and microbiological processes occurring in the test.
salt affects the physical properties of dough, flatulence and kislotonakoplenie in it, the shape, size and color of cake baked breads.
found that heating of water and flour suspensions amino oscilloscope onset temperature of starch gelatinization as wheat and rye flour with increasing concentration of salt increased markedly.
There are indications that the processing of wheat starch with sodium chloride reduces its victim amylases of malt.
Why kneading bread dough better use Maritime salt?
Maybe because it is more hygroscopic and allows gluten longer maintain elasticity, when you need to extend the fermentation process in time, that is to make it longer, slower.
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