Salt: WUZ: Re: [CH] hot chocolate... hotter than usual V8 #502
VoodooChile (rael64@qwest.net)
Thu, 28 Feb 2002 23:59:59 -0700
>I believe (just a guess) that the salt takes away some of the water,
>leaving the
>cream, there by making it a little thicker and creamier.
>
>Rob
>
>Cameron Begg wrote:
>
>> Hi C-H's,
>>
>> Erich asked:
>> > Just out of curiosity, what does the salt do for the recipe?
>>If I leave it
>> >out will things not mix properly??? I may just have to try this
>>one since I
>> >am a choco-holic of monumental proportions...
>>
>> Makes it taste creamier. Take a glass of milk. Taste it. Add a pinch
>> of salt. Stir to dissolve. Taste it again. Amazing huh? How does it
>> work?
>> --
>> ---
>> Regards, Cameron.
From a text of mine (_Introductory Foods_; ISBN:0-13-923988-X)
"Some interesting flavor profiles for various soups prepared both
with and withough the addition of salt have been reported. Salt
enhanced the sweetness and the saltiness of soups and decreased
bitterness. It also affected the mouthfeel of the soup, giving the
impression of increased thickness and fullness, as if the product
were less watery and thin." [pg. 164]
Also happend across:
"Rub lime slice on nipple. Apply salt. Pour shot of tequila in
navel. Suck shot of tequila from navel. Lick nipple. Make Speedy
Gonzales sound: "Ariba, ariba, andulay, andulay". Note: for variety,
one may also say: "Hello, pussycat, you looking for a nice fat
mouse?" Repeat as needed." [pg. 64, _Book of Rael_, Ch. 2, "Monk
No-no's".]
Ahem...I hate that chapter.
--
Peace...
Rael"...sigh..."64
"I don't want to talk to you, no more, you empty-headed animal, food
trough wiper. I fart in your general direction. Your mother was a
hamster and your father smelt of elderberries." -French Soldier in
Monty Python and the Holy Grail-