Practically anyone who has sat down at a table in the United States has run across salt. Most people even have some knowledge of the substance’s long history, with its use as a food preservative and flavor enhancer. It’s true that salt has been around for hundreds of years, helping to make dishes better for cooks of every skill level. What you may not know, however, is the sheer number of different types of salt.
What are the different types of salt used for in Seymour, WI? Here are some of the most common, and how they’re used in the kitchen.
You know it, you love it. It’s the fine-grain food additive found on every table in America. It’s often found underground and treated with iodine to prevent the development of chronic diseases like hypothyroidism.
Sea salt, so named because it is harvested from the sea, is a great tabletop alternative to traditional table salt. It carries with it the imprint of the minerals commonly found in the ocean and therefore delivers a more nuanced taste.
Kosher salt (which isn’t technically kosher, by the way) is perhaps the second most common of all the different types of salt in Seymour, WI. Because of its explosive taste, it is most commonly used in cooking (and in small quantities).
In recent years, barbecue aficionados have started with Kosher salt or a coarse grain sea salt and smoke it over a wood fire for up to two weeks. The result is a robust salty taste with an added element of woodsmoke.
Himalayan pink salt
Often called the purest salt on the planet, Himalayan pink salt comes from mines in Pakistan, where it is harvested in large rocks. Over the years, Himalayan pink salt has been used for a wide variety of purposes outside the kitchen, including spa treatments and even lamps.
Celtic sea salt
This specialty salt is harvested not in Ireland, but in tidal ponds off the coast of France. This naturally moist salt is great for cooking. Specifically, more and more chefs are using Celtic sea salt to flavor fish.
Black Hawaiian salt
You’ll never taste pork in quite the same way after it’s been finished with black Hawaiian salt harvested from the volcanic islands of Hawaii. The salt’s telltale color comes from the activated charcoal found in Hawaiian soil.
This type of salt, which isn’t suitable for regular consumption, is used in the process of brining (like in pickles or large pieces of meat) to preserve food. Over the course of several days, the flavor of the pickling salt seeps into the food and adds a light salty taste.
Experience bliss in Seymour
You don’t have to know all the different types of salt in Seymour, WI to recognize how much they can enhance your food. Just come to the Hotel Seymour Supperclub, where our first-rate staff has prepared an incredible menu of seasonal favorites and new surprises that are bound to delight you. Give us a call today!