Re: [CH]+[GENERAL]+[RECIPE]+[GARDENING]+[SORT OF ON TOPIC]+[HISTORY LESSON] Re: salt?
chefchile (chefchile@gateway.net)
Thu, 20 Apr 2000 01:09:49 -0700
Hey, I work as a Chef now and I for one differ with your measurements. In
any given dish the addition of salt may or may not be necessary depending
upon the ingredients used. Kosher salt as most restaurants use is used
sparingly in most dishes. The pinch that is added upon final preparation is
just that a pinch. An actual measurement would be about 1/4 tsp. at the
most more than likely though it is about 1/8 tsp. The addition of salt is
to bring out the flavors of the other ingredients, not to overpower them.
Adding as much as you suggest would make most if not all dishes inedible.
Not flaming just clearing a point.
John "Chile" Whalen
----- Original Message -----
From: Luke Speer <lukasz@midcoast.com.au>
To: Tara Deen <tara@es.usyd.edu.au>
Cc: <dougandmarie@home.com>; Chile Heads mailing list
<chile-heads@globalgarden.com>
Sent: Wednesday, April 19, 2000 8:04 AM
Subject: Re: [CH]+[GENERAL]+[RECIPE]+[GARDENING]+[SORT OF ON TOPIC]+[HISTORY
LESSON] Re: salt?
> Hi Tara,
> Salt:
> It's a marvelous thing, It both preserves and destroys.
> Without it we would have no Tabasco or for that matter most other hot
> sauces to fall back on when fresh Chiles are not available.[on topic]
> phew..
> Part of the city of Detroit Michigan is built over a Salt mine.
> Normal humans need between 1.1 -3.3 grams of salt a day, but most of us
> in the developed countries consume up to 10 times that.
> There is enough salt in the oceans to cover the whole earth 14 inches
> deep.
> Which leads to an interesting question. Where did salt come from?, The
> Land or the Ocean ????
> The above sitems are sourced from "Much depends on Dinner" an
> interesting book, no cover left so no more info can be offered..You
> should be able to find a copy in the Uni Library...
>
> Actually you will find that most Professional Chefs will use a pinch of
> Salt.
> What they all call a pinch is actually about half a cup, They grab the
> Salt between their thumb and 3-4 fingers. What they use is cooking Salt
> which is quite coarse and sort of sticks together. I used to use rock
> Salt for several years in similiar quantities to yours for cooking
> Pasta,
> [got a 50lb bag from a lady whose number finally came up for a Kidney
> transplant and gave the Dialysis Machine back]..
>
> btw, I didn't consume it all myself, although one of my neighbours used
> to get a rather sick lawn everytime it rained at night for about a
> year... <g>
>
> Feud what Steenking feud ??
>
> Luke in Oz
>
>
>
>
>