Guest guest Posted February 7, 2006 Report Share Posted February 7, 2006 The sea salt scene Vegetarian Times, April, 1995 by Jeanne Rattenbury new MINED (REGULAR) SALT and solar (sea) salt come from different places, but by the time they make it to your grocery shelf, they are practically identical in every way, including nutritional value. (Unprocessed sea salt is a slightly different story--more on that later.) All salt originates in the ocean, which has covered different parts of the earth over time. But because some ancient seas have dried up and become covered with sediment, there are now salt deposits beneath the earth's surface. (The rest at the link below - the article has an ad in the middle of it so don't forget to scroll down past it after you've read to that point...) http://www.findarticles.com/p/articles/mi_m0820/is_n212/ai_16845832 Interesting salt bits here... http://www.gourmetsleuth.com/saltguide.htm I also read... " 10. Unrefined Sea salt should be added at the end of cooking to be fully absorbed. T or F ? TRUE! Unrefined Sea salt is always added at the end of cooking to balance and blend the flavors .It easily dissolves in the food, and as the french chefs say: " always salt to taste " . " Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 8, 2006 Report Share Posted February 8, 2006 What an interesting article...the first one...I have to look at what price I paid for the Celtic sea salt again. I thought it was $5.69 a pound, but in this article it mentions $56 a pound. OUCH. Plus, here I thought I was doing good things with the sea salt. There must be an in-between. The 2nd article was a nice overview of the types of salt. linda " subprong " <subprong > The sea salt scene > Vegetarian Times, April, 1995 by Jeanne Rattenbury > new > > MINED (REGULAR) SALT and solar (sea) salt come from different places, > but by the time they make it to your grocery shelf, they are > practically identical in every way, including nutritional value. > (Unprocessed sea salt is a slightly different story--more on that > later.) All salt originates in the ocean, which has covered different > parts of the earth over time. But because some ancient seas have dried > up and become covered with sediment, there are now salt deposits > beneath the earth's surface. > > (The rest at the link below - the article has an ad in the middle of > it so don't forget to scroll down past it after you've read to that > point...) > > http://www.findarticles.com/p/articles/mi_m0820/is_n212/ai_16845832 > > Interesting salt bits here... > > http://www.gourmetsleuth.com/saltguide.htm > > I also read... > > " 10. Unrefined Sea salt should be added at the end of cooking to be > fully absorbed. T or F ? > TRUE! Unrefined Sea salt is always added at the end of cooking to > balance and blend the flavors .It easily dissolves in the food, and as > the french chefs say: " always salt to taste " . " > 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.