Wednesday, September 30, 2009
Salt on my Counter
I have six bowls of salt on my kitchen counter. They are organized by color, light to dark. I find that by keeping the bowls out, I use my fancy salts much more often.
My go-to-salt for pretty much everything except baking is Morton Kosher Salt. If you do only one thing as a result of reading this, consider upgrading from your regular, iodized salt to kosher salt. It's got a fresher, cleaner taste and is more chef-like.
Next up on the color wheel - as well as the usage scale - is Maldon Sea Salt. I use it as a finishing salt, meaning it is added once a dish is cooked not while cooking.
The next two salts are pink. Himalania from the Himalayas is a finely ground salt that is pink and white. Then a Hawaiian salt that actually has clay in it! It's a very pretty pink orange color. I like to fling it into sauteed spinach because it looks so pretty against the green.
At the end of the row there is a grey finishing salt that looks pretty on top of a baked potato with sour cream, and then a black salt. The black salt is a bit of a mystery. I think I got it at a store in the Ferry Building in San Francisco and I think it has Herbs de Provence in it. Not sure.
But that's not all! I have a few salts that I keep in my kitchen cabinet as they are too delicate to sit out on the counter. The first is a French fleur de sel which is flaky and can absorb moisture but makes a great finishing salt. The second is a truffle salt which has been called a "secret weapon" by one of our friends for its ability to transform an ordinary grilled steak into something spectacular. It's a great gift for the food lover who has everything.