bout de papier, Vol. 29, No. 1 (2015), p. 39
significance. This col
SALT: When I was a kid, my family would travel by station wagon each summer from small-town New Brunswick to Montreal for a week to visit my grandparents. Although they did many things a little bit differently than we did at home, one of the first things that struck me each trip was that their butter tasted different than ours. When you spread it on a piece of rye bread (and boy, did we ever look forward to that Montreal rye!), you got the nice waxy buttery feeling in your mouth, but without the familiar salty flavour. It took me a few years to understand that some butter had salt in it and some butter didn’t.
Salt. It is both historic and trendy. It is important. It has sparked defiance and revolution. And it tastes damned good.
Salt is one of the world’s oldest seasonings, first recorded as far back as 6000 BC. It’s also long been used as a way to preserve meat. There are two ways to get it: harvest the residue of ancient sea beds (called halite) or use seawater and evaporate the liquid off, which is what Gandhi did in 1930, violating the British salt tax law and sparking the revolution of millions in India. You have probably noticed the grocery store is peppered with an ever-expanding variety of salt for your dining pleasure. In addition to the familiar free-running table salt, you can easily find kosher salt and the very trendy sea salt. Table salt is out of favour with many chefs, as the added iodine is blamed for adding a sour taste.
Iodine is needed to produce hormones that affect growth and development. The problem is that there used to be a real lack of it in certain parts of the country. ( bilities of 1920s anc mandator
Salt en caramel, taste eve: burger ar very quic ory for kitchen salt in 1940. nhances other flavours (sea salt !, anyone?) and makes things er so much better, like your ind fries. Without salt, you’ll ickly notice the difference…
for CI
This recipe comes courtes area service providing rec run by FS colleague Jeff ! www.Chefx.ca).
Ingredients: I cup sugar,
Directions: Dissolve suga: cold water in a large cont: pot. Add chicken, ensurin refrigerate 30 minutes to remove meat from brine au Drying it first will help er nicely, which will give it ¢ and it won’t be a good one. You can also use it as a non-toxic cleaner in your home, as it has scrubbing power and easily dissolves away. You will, however, need to make known to the dishwasher in your house the appropriate salt to use. When my significant other used my beloved flaked sea salt
instead of the cheap and easily-procured
Brine Recipe ‘hicken
sy of Chefx, an Ottawascipes and ingredients, ‘Heaton (check it out at
, % cup kosher salt
ar and salt in 2 litres of tainer or non-aluminum ng it is fully covered, and > 2 hours. When ready, and pat dry before cooking. mnsure the meat will brown great flavour.
Originally published in bout de papier, Vol. 29, No. 1 (2015), p. 39. Read the rest of this issue →
