Salt
Theres no substitute for salt
It adds its own flavor and also helps bring out the other flavors in food
The effect of salt
is quite variable, depending on wheather it is added during cooking or after a dish is done. Because the amount of salt is very much a matter of personal taste, we have tried to avoid prescribing an exact amount when your own palate should be the guide. A good cook always tastes a dish as he goes along and adjusts the salt and other seasonings again at the end, if necessary. However one must be precise when salt is mixed into raw ingredients before cooking, such as when baking, and in these instances the recipes will call for a precise amount. But when ever possible in these recipes we are asking you to use your own critical palate.
Inexperienced cooks are often too timid using salt, there must be enough to develop the natural flavors of foods, so keep adding and sampling until the taste blossoms and pleases. There are times, however, when you must consider that those you are serving cannot tolerate much salt, and in that case try to use lots of fresh herbs instead
Table Salt
is the fine textured salt commonly used and therefore what is generally called for in these recipes, it has been dissolved, purified, and then recrystallized and is either iodized or uniodized. A little rice in your salt shaker helps to keep salt from getting too damp in humid weather
Kosher Salt
is used by many good cooks and particulary by those who observe Jewish dietary laws. It has an even, coarse texture and measure for measure is not as strong as table salt.
Sea Salt
has a coarse texture and fresh flavor It's often ground in a salt grinder when adding salt to cooked dishes
Rock Salt
is also used Freshly Ground
Seasoned Salt
Tends to taste dehydrated and is undersirable in cooking
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