Re: [CH] [RECIPE]+[GARDENING]
GarryMass@aol.com
Thu, 20 Apr 2000 08:49:14 EDT
In a message dated 4/00 4:13:53 AM Eastern Daylight Time,
chefchile@gateway.net writes:
<< Kosher salt as most restaurants use is used
sparingly in most dishes. >>
Sarah Moulton's guest chefs (and Doug too, I think) and I use sea salt almost
exclusively since most table "salt" is actually the residue of chemical
processing.
(BTW, her program has been the most consistently correct about Chiles [names,
heat levels, uses, and fire extinguishing recommendations] on the Food
Network of all that I have seen.)
For chile-dominated recipes (chipotle sauce, paste; flaming tomato sauce;
home-brewed sauces, and the like) sea salt not only adds its own background
flavor enhancements as Chef John notes for salt in general, but also carries
the 75 to 80 trace mineral constituents missing from table salt.
As Chef John notes for kosher salt, a little sea salt goes a long way. For
preserving chile concoctions, we are all too familiar with copious amounts of
vinegar and salt. This doesn't help with the amounts of vinegar needed, but
sea salt can be beneficial in smaller amounts than required with table salt.
Gareth the ChileKnight