Salt, a substance made of sodium and chloride, is an essential ingredient in cooking. Addition of salt brings out the flavors in savory dishes as well as in sweet ones. Salt must be used in moderation because over-consumption has negative impact on health.
How to Store Sea Salt and How to Cook It? Salt is also an excellent preservative for meats, fish, cheese and vegetables (pickles). The most common kind of salt is table salt, which contains iodine. Sea salt, by contrast, has no additives but has more minerals than table salt. Sea salt is naturally evaporated along seashores. Ocean waters flood shallow man-made beds along the coastlines and during the summer the water evaporates leaving large salt crystals. Most sea salt comes from France, England and United States. Fleur du Sel (from Brittany, France) and Maldon Salt (from England) are two brands that are highly prized. Sea salt is available in coarse and fine grains. A small amount of sea salt has more flavor than the same amount of table salt. It adheres better to foods and dissolves more quickly. Some chefs believe that sea salt has a purer and superior flavor and I go along with this culinary ides and use sea salt in my cooking.