by Rino Gallo
Fine salt, coarse salt or fleur de sel? You are now able to choose which salt best suits your preparations.
It’s no secret that salt is essential to life and everyone’s balanced diet. “We need it every day, but it must be consumed sensibly and in the right dose. It is a crystallized, crumbly, water-soluble natural substance composed of 60% chloride and 40% sodium,” says Magali Cros-Roig, dietitian in Paris.
If salt has no caloric value and does not increase a gram, you still need to know how to use it properly… Indeed, if you cook fish in the oven or meat in a pan, the salt you use will not will not be the same. We tell you more below!
Here is what type of salt to choose according to your dishes:
Fine salt makes it possible to rely on fried foods and to season to the core by reducing the cohesion of the elements used in the composition of pasta or pastries. Of practical use for fish, vegetables and meat, fine salt gives them a more homogeneous coloring, better juiciness and a concentration of aromas. It also balances seasonings and lessens bitter flavors.
Used in cooking water, coarse salt is perfectly suited to long cooking such as broths for example. Used in the preservation of charcuterie, it is also used in brine in preparation for freezing. This helps keep the fish better and firm up the chairs. Coarse salt is also an incomparable cooking medium for four methods: the salt crust, ideal for fish, meat or vegetables, salt dough for cooking whole vegetables, or even cooking on a salt base. sea salt for one-sided cooking of fish or steamed salt for instant cooking.
The flower of salt
Thanks to its crispness, the fleur de sel reveals the ingredients and the subtlety of the flavors. She is at
add at the last moment for an update of dishes.