I just bought a Himilayan pink salt and I have yet to try it... What is your favorite (price be damned)?
2007-09-18 11:20:51 · 9 answers · asked by prissfit03 2 in Food & Drink ➔ Cooking & Recipes
Delicious sun dried grey sea salt purchased at a roadside stand in Bali, Indonesia from the hard working person who made it. Makes Mortons with added chemicals taste horrible!
They're larger crystals, so I put them in a salt mill.
I paid about $2 for a kilo.
I'll cry when it's gone!
.
2007-09-18 13:06:47 · answer #1 · answered by Freesumpin 7 · 4⤊ 0⤋
I love salt, not for the saltiness but for the crunch and the way it develops the flavors of the items it is used on / with. I love the inexpensive sel gris which is coarse and chunky, I have balinese sea salt that I use on greens and vegetables, I use hawaiian pink sea salt[ mixed w/red clay ] on things like grilled swordfish or roasted corn on the cob. Smoked sea salt with pulled pork wraps, and truffled sea salt for fries!!!! The saltiest salt I have ever had was grey salt from the dead sea, a bit too much for me.
2007-09-18 20:39:24 · answer #2 · answered by Mikey M 2 · 0⤊ 0⤋
Sea salt!
nfdâ¥
2007-09-19 08:11:34 · answer #3 · answered by fishineasy™ 7 · 0⤊ 0⤋
Use different kinds depanding on the requirements...
Sea salt is always good...I like it for popcorn.
Kosher salt for a lot of cooking- just grab a big pinch.
Standard salt [ Morton's ] at table.
2007-09-18 20:48:21 · answer #4 · answered by sirbobby98121 7 · 0⤊ 0⤋
I prefer sea salt, it is natural and no chemicals added. I like to eat salt every once in a while and I feel comfortable with that. I also like to use it in all my cooking because I like it's seasoning quality.
2007-09-18 18:30:32 · answer #5 · answered by Free Thinker 6 · 0⤊ 1⤋
I use course ground salt...I like to sprinkle it on my food after cooking as well as while im cooking. I like the crunch! The salt you have bought sounds interesting. Where did you get it?
2007-09-18 19:19:31 · answer #6 · answered by staci l 3 · 0⤊ 0⤋
the fancy french chef on tv says he teaches the craft or art, whatever, and he said salt its sale except he urges his students to use a coarse grain salt like kosher salt or some sea salts. the reason is, he said, is you fingers can feel it and best judge the amount you sprinke in. of course, if you are following a strict recipe, it simple doesn't matter which nacl you use. thanks for giving me a fair chance.
2007-09-18 18:33:52 · answer #7 · answered by Anonymous · 0⤊ 0⤋
Sea salt all the way!!
2007-09-18 18:35:25 · answer #8 · answered by CR 5 · 0⤊ 0⤋
sea salt
2007-09-18 21:22:44 · answer #9 · answered by Med-Surg Nurse 2 · 0⤊ 0⤋