Posted by John Maxwell on July 19, 1997 at 22:27:24:
In Reply to: Re: Can someone explain to me why ??? posted by Gerard on July 14, 1997 at 20:02:51:
: :
: : Is Sel de guerande ( grey sea salt from Brittany,France) apperantly the best salt to cook with and also, why would you soak filetted fish in milk. Does it really slow it down from loss of freshness?
: : Thanks in advance
: It beats me that anyone would think different salt makes a difference, maybe in Nu et Cru (raw fish cured in rock salt) but once dissolved who could tell?
: I got into a discussion regarding sea salt in bread, my position is it makes no difference, some say it does .
: Imagine you go into a restaurant, sit down and taste a dish.
: You say "wow great salt!" . No chance right?
: Gourmet salt!
The use of quality ingredients and the control over them makes a difference. The briney quality of sea salt contributes to many dishes. Common salt will not make the same contribution.
Salt with iodine WILL react with some foods and the result may or may not be pleasant. A good chef knows what each ingredient will do to the finished dish in terms of the flavor, texture and other characteristics.