Sean Dennis wrote to Dave Drum <=-
Sometimes a dish just screams "MORE SALT". Doesn't hurt to have a
few extra arrows in your quiver.
I found that for my tastes, using sea salt in place of table salt
makes things that much more saltier to where I like the taste better.
*ALL* salt, when you get to the base of it, is sea salt. What is sold
as sea salt is the "raw" salt with all the minerals left in. I suspect
that's what makes it "saltier" to your palate.
The following is cribbed from:
https://www.thespruceeats.com/how-is-salt-made-1328618
Salt accounts for about 3.5% of the world's oceans. It is naturally
produced when shallow ponds and bays dry up in the sun and the wind and
large salt crystals are left behind where the salty water once was. When producing sea salt on an industrial scale, seawater is placed in large "concentrating ponds" to allow efficient evaporation from the sun and
the wind. The manufacturing of sea salt can only be performed in areas
with low rainfall in order for enough time to pass for evaporation. For
this reason, sea salt is often produced in dry climates such as the Mediterranean and Australia.
Sea salt is also produced on a much smaller scale and by ancient,
skilled techniques. Fleur de sel is an example of an artisan salt that
is still, to this day, produced by old-fashioned methods. This light,
flaky salt is manufactured in small ponds in France and is only made
during the summer months of May to September.
While the ocean is a natural salt brine, hydraulic mining (or solution
mining) of salt involves pumping water below the earth's surface to
dissolve salt deposits and create a salt brine. This brine is then
pumped to the surface and evaporated to create salt. The salty brine may
be treated prior to evaporation to reduce mineral content, yielding a
nearly pure sodium chloride crystal. This method is inexpensive, has a
high yield, and produces a very clean salt. Most table salt is produced
with this method.
-+-
In my experience table salt (Morton's, etc.) is pretty pure sodium
chloride crystals - usually with iodine added (see below) for "health
reasons".
-+-
Iodine was added to salt around 1924, at the request of government
initiatives, due to the growing need for regulation of iodine deficiency disorders. In the 1920s era in the United States, the Great Lakes and
Pacific Northwest region of the country experienced high incidences of
goiter, a common thyroid-malfunction-based condition involving a large
swelling on the neck. Soil levels were extremely low in iodine, and
people weren't eating enough iodine rich foods.
Researchers at the University of Michigan decided to copy a Swiss
practice of adding iodine to cooking salt, in order to attempt to remedy
the concern. Goiter occurrences dropped drastically as a result, and the practice soon became standard.
https://explore.globalhealing.com/iodine-in-salt/
See also
https://www.thespruceeats.com/a-guide-to-different-types-of-salt-4685639
for a discussion on the various types of salt.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Seasoned Salt Mix
Categories: Rubs, Condiments
Yield: 1 Cup
3/4 c Salt *
1/4 c Garlic salt
1/2 ts Pepper
1/2 ts White pepper
1/2 ts Dried marjoram leaves
1 ts Paprika
1/8 ts Celery seed
1/4 ts Dry mustard powder
Mix ingredients together thoroughly and store in a small
airtight container in a cool, dark place.
NOTE: Crazy Mixed Up Salt uses very coarse salt (almost
rock salt). You can make this with kosher salt which
isn't quite as coarse but, makes a good compromise.
MM Format by Dave Drum - 25 November 1996
Uncle Dirty Dave's Archives
MMMMM
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