Posted by Mark on July 15, 1997 at 20:37:09:
In Reply to: Can someone explain to me why ??? posted by Mannie on July 13, 1997 at 23:57:11:
There is a lot of controversy regarding salt and salt types. The basic difference (and it is perceptable in some cases) is that unrefined sea salt contains a lot of elements besides sodium chloride. In the case of sea salt, many micro-organisms contribute to a "briny" flavor which can be very pleasant. I once visited a salt farm on Kaui in Hawaii where families have harvested salt from generation to generation due to the microscopic shrimp which provide its particular flavor. I can't say whether one is better than the other, but, Sel de Marin and Fleur du Sel (not sure of spelling here) from France, are often sited as being highly regraded as well. I believe all are from Brittany.
Bottom line is that a high grade sea salt may not be enough by itself to make a big difference, but, if you marginally upgrade everything in a dish, the difference will most likely be perceptable. And if nothing else, at least you will feel like you've made the best selections and will approach the dish with more respect, hence a better end result.
Happy Cooking (the only kind)!!!!