Salt is found in several forms, each of which carries different qualities. However, all types of salt, with the exception of light salt, are composed of 40 percent sodium and 60 percent chloride. One teaspoon of table salt or 6 grams of any salt other than light salt contain 2,325 milligrams of sodium.
Table salt is most commonly used in cooking and as a table condiment. It consists of small, dense, granular cubes that adhere poorly to food, dissolve slowly in solution, and are difficult to blend.
Iodized salt is table salt to which iodine has been added as a preventative against goiter, an enlargement of the thyroid gland caused by iodine deficiency.
Kosher salt is granular salt that has been compressed to provide a greater surface area. It is flaky and, compared to table salt, lighter in weight, dissolves more readily, and adheres better to food.
Sea salt and bay salt are collected through the evaporation of natural salt water and consist of thin, flaky layers. They adhere well to food and dissolve quickly. These salts also contain other race minerals that occur naturally in the waters from which the salts are collected. As such, sea and bay salts from different areas of the world taste different. All are generally more complex in flavor than table and kosher salts. Sea and bay salts can be purchased in fine grain and larger crystal forms.
Canning and pickling salts contain no additives and are very pure. They are processed specifically to prevent clouding of the brine and discoloration of food undergoing salt curing.
Rock salt is a coarse salt used in crank ice cream makers and as abed for shellfish. It has a grey tint from the usually harmless impurities it contains. Some rock salt contains arsenic: this type of salt is not safe to use in situations where the foods may come in contact with the salt. Some rock salt is food-grade. Some rock salt is meant only for use in ice cream machines or other application where it does not come in contact with the food.
Salt substitutes contain either no sodium or a reduced amount (light salt). Potassium chloride is the best know, but too much of this salt substitute can cause an irregular heartbeat in people with kidney problems and people on certain medications. It can also throw off the body's fluid balance. Potassium chloride has a bitter aftertaste and is blander than salt, so people tend to use it with a heavy hand.
Techniques of Healthy Cooking--The culinary Institute of America
Table salt is most commonly used in cooking and as a table condiment. It consists of small, dense, granular cubes that adhere poorly to food, dissolve slowly in solution, and are difficult to blend.
Iodized salt is table salt to which iodine has been added as a preventative against goiter, an enlargement of the thyroid gland caused by iodine deficiency.
Kosher salt is granular salt that has been compressed to provide a greater surface area. It is flaky and, compared to table salt, lighter in weight, dissolves more readily, and adheres better to food.
Sea salt and bay salt are collected through the evaporation of natural salt water and consist of thin, flaky layers. They adhere well to food and dissolve quickly. These salts also contain other race minerals that occur naturally in the waters from which the salts are collected. As such, sea and bay salts from different areas of the world taste different. All are generally more complex in flavor than table and kosher salts. Sea and bay salts can be purchased in fine grain and larger crystal forms.
Canning and pickling salts contain no additives and are very pure. They are processed specifically to prevent clouding of the brine and discoloration of food undergoing salt curing.
Rock salt is a coarse salt used in crank ice cream makers and as abed for shellfish. It has a grey tint from the usually harmless impurities it contains. Some rock salt contains arsenic: this type of salt is not safe to use in situations where the foods may come in contact with the salt. Some rock salt is food-grade. Some rock salt is meant only for use in ice cream machines or other application where it does not come in contact with the food.
Salt substitutes contain either no sodium or a reduced amount (light salt). Potassium chloride is the best know, but too much of this salt substitute can cause an irregular heartbeat in people with kidney problems and people on certain medications. It can also throw off the body's fluid balance. Potassium chloride has a bitter aftertaste and is blander than salt, so people tend to use it with a heavy hand.
Techniques of Healthy Cooking--The culinary Institute of America
wow!! what every american should know about our salt intakes and the facts about other salt alternatives! did not know that the salt-substitutes can cause hyperkalemia with people with renal insufficiency. thanks keppi!
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