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Article: FOOD 101; Sea Salt Shakedown
- Article from:
- The Washington Post
- Article date:
- September 20, 2000
- Author:
CopyrightThis material is published under license from the Washington Post. All inquiries regarding rights should be directed to the Washington Post. (Hide copyright information)
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Why are so many chefs and recipes using sea salt these days?
Indeed, if Alan Greenspan were a food critic he would say that
today's chefs, cookbook authors and food gurus are displaying
"irrational exuberance" over sea salt. In my last column I wrote--
some might say ranted--about claims that sea salt is "loaded with
healthful minerals." It's not. Today I want to address--okay, rant
about--the claims that sea salt is superior in other ways to mined
salt.
In this corner, wearing a pretty little cut-glass shaker, is
ordinary table salt, more properly known as evaporated salt. It is
usually made by dissolving mined salt in water and using fuel-fired
heat to partially evaporate the water.
And in ...