Posted by Hans on July 20, 1997 at 14:54:00:
In Reply to: Can someone explain to me why ??? posted by Mannie on July 13, 1997 at 23:57:11:
>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?
Define "Best" and"Purpose" and you have your answer.
What makes you think that imparting the flavor of the Atlantic Ocean to each and every dish is necessary or even desireable?
And then there is the issue of iodine content, that does very funny things to foods and their texture.
The only salt that is "Best" for everything is a salt that does not contribute it's own flavor but helps to develop the natural
flavors of the food that it is applied to.
As far as I am concerned, there is only one and that is pure Kosher Salt, free from any additives, iodine and anticaking agents.
It also is in crystalline form, not crushed rocksalt, dissolving very rapidly and thereby greatly reducing the chance of oversalting
or chemically burning the foods it is applied to.
As to soaking fish filets in milk, it will purify the flavors. The lactose and proteins contained in milk will also contribute to the
formation of a nicely caramelized crust during sauteeing. Just don't expect a greatly extended shelflife.
Sincerely,
hans@chef.net
hkuntze@cyberhighway.com