Sea salt has a higher mineral concentration than refined table salt and is therefore highly regarded in all aspects of cooking. In the simplest of production techniques sea salt (for centuries) has been produced via the suns energy in evaporating the water component from the brine of the sea. The reverse takes place when sea salt is added to pure water to "brine" or preserve foods like haloumi/feta cheese, corned silverside and pickles etc. Salt is best added at the end of the cooking process so the final taste/balance of a dish can be controlled. Salt can also be used to draw moisture out of food items (e.g. bitterness in eggplants); cucumbers prior to pickling or curing fish e.g. Norwegian Gravlax.
Uses and Ideas! ©
- Make salt rubs (for chicken, fish or meat) by combining sea salt in a pestle & mortar with your favourite flavourings, e.g. lemon zest & oregano, orange zest & rosemary or garlic, chilli & coriander.
- Chefs Tip - add sea salt (5%) to water & use to "brine" chicken breast for 30 mins. Pat dry & plain grill for a super tender result. Spices such as star anise, bay, cinnamon quills etc can also be added to the brine.