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Article: THERE'S A LOT MORE TO SALT THAN YOU'D THINK.(FLAVOR)
- Article from:
- The Virginian-Pilot (Norfolk, VA)
- Article date:
- November 3, 1999
- Author:
CopyrightCOPYRIGHT 1999 The Virginian Pilot-Ledger Star. All rights reserved. Reproduced with the permission of the Dialog Corporation by Gale Group. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: BETTY DOUGLASS, CORRESPONDENT
SALT IS THE most common culinary seasoning in the world. Available in unlimited quantities from the sea and rocks, it is also naturally present in the human body and in many foods.
Most supermarkets carry a variety of salts beside the common or table salt. Kosher salt, a coarse-grained salt has no additives and is about half as salty as table salt. Some cooks who like the texture prefer it for salads and uncooked dishes. Others object to the texture and use it only where it will dissolve, such as in soups or water used to boil pasta and vegetables.
I use kosher salt for all my cooking and most baking. Added to the water in ...