|By Johna on Sunday, May 07, 2000 - 10:39 pm: Edit|
In modern recipes, it is not uncommon to find sea salt listed rather than table salt. I assume that is part of a trend toward organic ingredients.
I have used an inexpensive salt in a few baked goods and dishes but do not notice much difference. Does anyone find it beneficial? Added to what?
|By Robert (Robert) on Tuesday, May 09, 2000 - 05:25 pm: Edit|
Sea salt actually has a brine flavor and should only be used as a finishing salt. Cooking with it would defeat the purpose along the lines of E.V. olive oil.
|By Julee on Friday, June 08, 2001 - 09:59 pm: Edit|
Sea salt has aromatics in the form of natural minerals that make the flavor it imparts more complex than regular table salt. It also has a different molecular structure, and melts much differently than table salt.