After posting my earlier "assault" that made me think about, well.....SALT!
Salt may seem unimportant to you, but the fact of the matter: it is important.
No kitchen is complete without salt.
Salt, as you probably already know is a mineral, so it's not really a seasoning in itself. The "definition" of a seasoning is an herb or spice, but salt is usually clumped in to the category as well.
However, I prefer to think of salt more as a flavouring; a flavour enhancer or intensifier. To season and to flavour are not the same thing...salt is added to seasonings to create flavour...follow me so far? For example if you add salt to something sweet, it will get sweeter. Salt can also reduce bitterness, draw out liquid and aid in the preservation of foods.
Let's talk types of salt...
Table Salt: A refined, bleached and usually iodized salt. Why is it iodized? In many countries, iodine deficiency is a major public health concern and can be cheaply addressed by iodisation of salt. Iodine deficiency affects about two billion people, worldwide and is a leading cause to mental disabilities. It can also cause thyroid gland problems. As far as taste goes though, it's nothing to phone home about.
Kosher Salt: A purified rock salt that contains no iodide or additives. The funny thing about kosher salt is that the salt itself is not actually what the term "kosher" is describing. Over the years, like many other words and phrases, it has been shortened...the correct term would be to call it koshering salt. According to the guidelines for kosher foods, nearly all salt is kosher, including ordinary table salt, so that would be a redundant adjective! It's rather descriptive of the fact that the salt is used to make meats kosher by removing surface blood. As written in the Torah, it is forbidden to consume blood, for it is believed that the life of the animal
(literally, the soul of the animal) is contained in the blood. Yikes!
Due to it's purity, kosher salt is ideal for preserving and pickling. The reason being, an iodized salt can be oxidized by the foods and darken them; a harmless but esthetically undesirable effect....imagine eating black pickles! Also iodide and anti-caking agents will sometimes impart an "off" taste to preserved food.
I mentioned the reduction of bitterness earlier. If you enjoy eggplant I suggest sprinkling the cut slices with some kosher salt and letting them sit for about 15 minutes before giving them a quick rinse with cold water and then patting them dry so they are ready for preparation. Since kosher salt grains are coarse, their increased surface area allows them to draw out the bitter juices without dissolving and leaving you with super salty eggplant that will be inedible (so don't use table salt for this!).
Sea Salt: A salt obtained by the evaporation of seawater, go figure! It is usually used in gourmet cooking, and it can get quite pricey. You do get what you pay for though...sea salt promotes stability in metabolism and is also helpful in minimizing the effects of stress. It's also the most diabetic-friendly salt on the market. Oh, right, and it tastes great too!
Fleur de Sel: A delicate finishing salt used to lightly sprinkle over food seconds before consumption. It's that little extra touch that gives your dish that tantalizing little kick that your guest will love, but can't quite put their finger on why!
Rock Salt: Used on your driveway in the winter so your mail-carrier doesn't fall and break their hip! It's not edible...do not confuse this with coarse salt--which is edible and only refers to the size of the grain!
Black Salt: Contrary to it's name, black salt is actually more of a pinkish-gray colour. Traditionally it is used in Indian dishes such as fruit salads, chutneys, and raitas. The flavour is vaguely reminiscent of eggs and is sometimes used by vegans to add an eggy taste to salads and tofu dishes. It is a salt mined from the earth and should not be used as an all purpose salt because of it's sulphuric flavour.
There are many other types and sub-varieties of salt, but unless you are willing to let me babble all night about salt, I'll call it quits with these more common varieties.
Thank you for reading, and check back often!
Sinfully Yours,
The Gruesome Gourmet
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