and what makes coarse ground better than (say) Kosher salt?
2006-10-17 03:08:07 · 3 answers · asked by Clarkie 6 in Food & Drink ➔ Other - Food & Drink
You can bake a whole fish in the salt, and then break open the salt "crust " when it comes out the oven. It makes the fish beautifully moist and tender, and it is not even that salty. Coarse salt has nothing added and nothing taken from it.
2006-10-17 03:19:28 · answer #1 · answered by cgroenewald_2000 4 · 1⤊ 0⤋
I only use coarse salt for cooking (not necessarily Kosher, but definitely sea salt).
Fine salt only for fast blending, as in dressings, some sauces and for the table.
2006-10-17 10:20:24 · answer #2 · answered by Vivagaribaldi 5 · 1⤊ 0⤋
sprinkle it on the skin of chicken when you are roasting it, lovely!!!!
2006-10-17 10:47:35 · answer #3 · answered by sparkleythings_4you 7 · 1⤊ 0⤋