Salt. Without its two basic elements, sodium and chloride,
life as we know it would not exist. And our food would be a lot less tasty.
Iodized salt - Also
known as table salt, it is taken mostly from mines and contains iodine--a
chemical element we need to survive. Used to flavour dishes, it's also often
used in spice mixes such as in our own Creole BBQ Spice.
Sea s
alt - Available
in a number of varieties, sea salt is quickly becoming common in Canadian
kitchens. If collected near a mineral-heavy area, the salt can take on a yellow
hue while an area rich in volcanic soil can give salt a reddish colour. We use
this salt for seasoning, curing and in aromatic blends. Kosher salt is
generally large-grained sea salt without additives.
Fleur de sel - This
is hand-harvested from salt pans near the sea only under perfect weather conditions.
(Romantic? Oui!) Because of its light, fine and fluffy texture, this salt is
most properly used to finish your dish after it is cooked. It goes very well
with grilled fish, chicken and pork.
Important tip: Salt
can draw moisture out of your food. Fry mushrooms with salt, for example, and
you are more likely to have boiled, rather than seared, mushrooms. It's best to
add salt at the last minute to prevent your food--especially fish, meat and
vegetables--from drying out.
Amitiée gourmande
Chef Marc
