Posted by Mannie on July 31, 1997 at 00:38:21:
In Reply to: Re: Can someone explain to me why ??? posted by Hans on July 20, 1997 at 14:54:00:
..
: >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