Guest guest Posted July 20, 2006 Report Share Posted July 20, 2006 I read the posts about Celtic Sea salt recently and checked it out when I went to the store. There was some called " Original Brand Celtic Sea Salt " . 2 kinds offered. Both were 1 lb bags. One, the light grey color coarse sized crystals were about $6. The other was lighter in color and called " fine ground " or something like that, and it was $12 for the same weight?????. This leads me to believe that the fine grind is somehow much more desirable, and that if I bought the darker colored larger salt, that it might not be so easy to grind here in my own little kitchen with a mortar and pestle. Also offered was some advertised as " ancient " sea salt mined somewhere in Utah that boasted of multiple minerals. Your thoughts? Which should I buy? Paula Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 21, 2006 Report Share Posted July 21, 2006 Donna I'm still not sure how you use the salt. Do you use the Celtic salt in all your cooking? Such as cookies, soups , casseroles, etc. Or just when something is " finished " like a baked potato? Do you use sea salt in other recipes where it is harder to detect salt flavor? Thanks GB , " Paula " <paulakward wrote: > > I read the posts about Celtic Sea salt recently and checked it out > when I went to the store. There was some called " Original Brand > Celtic Sea Salt " . 2 kinds offered. Both were 1 lb bags. One, the > light grey color coarse sized crystals were about $6. The other was > lighter in color and called " fine ground " or something like that, and > it was $12 for the same weight?????. This leads me to believe that > the fine grind is somehow much more desirable, and that if I bought > the darker colored larger salt, that it might not be so easy to grind > here in my own little kitchen with a mortar and pestle. Also offered > was some advertised as " ancient " sea salt mined somewhere in Utah that > boasted of multiple minerals. Your thoughts? Which should I buy? > > Paula > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 21, 2006 Report Share Posted July 21, 2006 May I jump in? Some use sea salt like any other table salt. Finishing salt, however, is used only at the end, at presentation or serving. It has a clean, crisp, even sweeter flavour than regular salt. There are a number of finishing salts out on the market now, some very expensive and some pass the smelling salts expensive. If the person eating the food has a palate, they will be able to tell the difference between Fleur du Sel finishing salt and old Morton's from the box. I can, but I can also tell between the different cinnamon's. Unless it is a matter of needing salt to preform a certain function in the food, lke bread, (salt retards the raising of the yeast), I usually don't salt during cooking, but add a small sprinkling of finishing salt at the end. Hope this helps. Jeanne in Georgia greatyoga <greatyoga wrote: Donna I'm still not sure how you use the salt. Do you use the Celtic salt in all your cooking? Such as cookies, soups , casseroles, etc. Or just when something is " finished " like a baked potato? Do you use sea salt in other recipes where it is harder to detect salt flavor? Thanks GB , " Paula " <paulakward wrote: > > I read the posts about Celtic Sea salt recently and checked it out > when I went to the store. There was some called " Original Brand > Celtic Sea Salt " . 2 kinds offered. Both were 1 lb bags. One, the > light grey color coarse sized crystals were about $6. The other was > lighter in color and called " fine ground " or something like that, and > it was $12 for the same weight?????. This leads me to believe that > the fine grind is somehow much more desirable, and that if I bought > the darker colored larger salt, that it might not be so easy to grind > here in my own little kitchen with a mortar and pestle. Also offered > was some advertised as " ancient " sea salt mined somewhere in Utah that > boasted of multiple minerals. Your thoughts? Which should I buy? > > Paula > Everyone is raving about the all-new Mail Beta. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 21, 2006 Report Share Posted July 21, 2006 This helps. I've never used " finishing salt " . I don't use salt that often. Mostly in soups and stir fries and rarely in baking. Thanks GB , treazure noname <treazured wrote: > > May I jump in? Some use sea salt like any other table salt. Finishing salt, however, is used only at the end, at presentation or serving. It has a clean, crisp, even sweeter flavour than regular salt. There are a number of finishing salts out on the market now, some very expensive and some pass the smelling salts expensive. If the person eating the food has a palate, they will be able to tell the difference between Fleur du Sel finishing salt and old Morton's from the box. I can, but I can also tell between the different cinnamon's. > > Unless it is a matter of needing salt to preform a certain function in the food, lke bread, (salt retards the raising of the yeast), I usually don't salt during cooking, but add a small sprinkling of finishing salt at the end. Hope this helps. Jeanne in Georgia > > > greatyoga <greatyoga wrote: > Donna > > I'm still not sure how you use the salt. Do you use the Celtic salt > in all your cooking? Such as cookies, soups , casseroles, etc. Or > just when something is " finished " like a baked potato? Do you use > sea salt in other recipes where it is harder to detect salt flavor? > > Thanks > GB > > , " Paula " <paulakward@> > wrote: > > > > I read the posts about Celtic Sea salt recently and checked it out > > when I went to the store. There was some called " Original Brand > > Celtic Sea Salt " . 2 kinds offered. Both were 1 lb bags. One, > the > > light grey color coarse sized crystals were about $6. The other > was > > lighter in color and called " fine ground " or something like that, > and > > it was $12 for the same weight?????. This leads me to believe > that > > the fine grind is somehow much more desirable, and that if I > bought > > the darker colored larger salt, that it might not be so easy to > grind > > here in my own little kitchen with a mortar and pestle. Also > offered > > was some advertised as " ancient " sea salt mined somewhere in Utah > that > > boasted of multiple minerals. Your thoughts? Which should I buy? > > > > Paula > > > > Everyone is raving about the all-new Mail Beta. > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.