Posted by Gerard on July 14, 1997 at 20:02:51:
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?
: 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!