Tag Archives: sea salt

All Salt is Not Created Equal When Baking

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

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

Chocolate Dipped Sweet and Salty Butter Cookies

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Finished Photo 2These Chocolate Dipped Sweet and Salty Butter Cookies are one of the simplest cookies to be found.  However, they are addictive in their simplicity.

Normally, I roll the cookie dough into logs and then cut them about 1/4 inch thick.  After cutting, I dip the tops in coarse sanding sugar, then pop them into the oven.  The sugar adds a nice crunch and they glisten on a tray.  However, these can also be rolled out and cut with cookie cutters.  I have done it both ways depending upon my needs.  It is easiest to roll between two pieces of waxed paper.

Recently, I glazed these cookies in chocolate then sprinkled them with a mixture of sanding sugar and sea salt.  Truly does bring them to another level.  The amount of salt is determined by taste and the salt you use, which is why I told  you which one I used.  I have given you measurements for the sugar and salt, but I encourage you to add the salt a little at a time and taste as you go.  You may prefer more or less and there is no right or wrong.   With these cookies, you taste the cookie and the aftertaste is the salt, which is what I prefer.

However you decide to make them, they will be a great addition to any cookie collection. Continue reading