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Salt, also known as sodium or chloride (NaCl) is a vital component of human diet healthy and balanced. More than half of human body contains fluids that contain salt. Our blood, tears and saliva contain salt. In addition to daily salt lost in sweat and urine. Salt in the muscles need to function, require salt nerves to carry messages and digestive system can not function without salt. Therefore human beings as you can see the salt is very important to us.

Table salt

Table salt is the salt of everyday white granular found in most kitchens. It is more common mined salt and then refined to remove other minerals until it is pure or nearly pure sodium chloride. You can often find so-called table salt "iodized" This term refers to the fact that the manufacturer has added iodine. This practice began in the early part of last century, in cooperation with the government to reduce to a minimum the incidence of thyroid problems such as goiter, an enlarged thyroid gland caused by iodine deficiency.

Taste: slightly metallic, uninteresting and can easily become unbearable.

Rock Salt

Rock salt is usually thick and extracted from ancient salt deposits that are the result of very large bodies of water that evaporates and leaves behind huge deposits of rock salt. Rock salt is less refined than table salt daily and contains more minerals and often more impurities. Rock Salt is good to cook with and ideal for use in salt mills. I tend to use rock salt in scalding water as add salt to water increases its boiling point and therefore decreases the cooking time. I also use rock salt for the purposes of this presentation below the oysters to prevent tipping and visual appeal.

Taste: Rock salt can vary depending on the region to which taste is removed and may possess characteristics interesting.

Sea Salt

Sea salt comes in many forms, granules, large crystals and flakes. Sea salt is grown high content filtering sea salt water through a process of evaporation. As the water evaporates salt crystals begin to form, the crystals are then allowed to stand, then removed, drained, dry and ready for use. Sea salt (fish and seafood, and for that matter) naturally contain iodine and is complete, as is often found in common salt is not necessary if a sufficient amount of any part of your diet. I tend to not use salt at the table because I think if the chef has done his job there should be no need for the addition of salt. However, there is a salt application results I will serve only pure flakes of sea salt. My personal preference for sea salt is the East Coast of English, a region that has been producing beautiful soft white flaky crystals for centuries.

Taste: When used in the kitchen blends seamlessly with the food. When used in the table which gives a slightly salty taste without the saltiness or lip servile effect of other salts. A few flakes on the tongue and its oceanic origin become very evident. Sea salt is worth the extra cost? In my personal and professional opinion, definitely.

About the Author:

Paul is a professional Chef and has worked and travelled all over the world. He now resides full time in Sydney Australia. Paul works as a personal Chef as well as a food writer, contributing regularly to http://www.chefspencil.com. His cooking style focuses on using the freshest ingredients possible and helping them work their magic, his motto ‘combinations not complications’.

Article Source: ArticlesBase.com – Cooking Salts Explained

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