Top, table salt – Right, coarse sea salt – Bottom, kosher salt, Left – fine sea salt
I had another blog planned for this week but several people have commented about salt in their recipes.
After thinking about it, it occurred to me that there are different types of salt and some are “saltier” than others.
Salt enhances the taste of most foods to which it is added. For instance, stew without salt would be bland and not very tasty. Bread without salt would be equally bland and uninteresting. In fact, salt is an important factor in keeping yeast from going wild in bread baking. It also, attracts water, adding moisture to the bread.
There is a distinct difference between salted and unsalted butter in more ways than one. The most noticeable difference in taste. Unsalted butter has the clean taste of only butter. Salt alters the taste of the butter but it is not right or wrong. Continue reading