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The South Missourian News - 6/22/2006
Bret Burquest
Commercial refined salt is not only stripped of all its minerals, besides sodium and chloride, but is also heated at such high temperatures that the chemical structure changes. In addition, it is chemically cleaned and bleached and treated with anti-caking agents that prevent salt from mixing with water in the salt container.Read More
James Mellgren
Saltiness is one of the four basic tastes that our little taste buds can distinguish. To say that salt is essential to life doesn't mean that if you don't cook with salt, you'll expire. In fact, it's the sodium that is essential to life and it is in all kinds of foods whether you add salt to them or not. Among other reasons, we use salt in our cooking because it enhances other flavors, incl dung sweetness. Prior to the advent of refrigeration, salt was also a major component of food preservation. Salt accomplishes this by simultaneously drawing out moisture and retarding the growth of harmful bacteria. Perhaps, cheese and air-cared hams are the best modern examples of the use of this technique, although virtually every type of commercial and home food processing operations emplys salt in the procedure. Read More
Union-Tribune Food Writer- 4/26/2006
Maureen Clancy
In the beginning there was salt, plain or iodized. Morton. Blue cylindrical box. Little girl under umbrella. Kosher salt, preferred by professional chefs, gained a place on kitchen shelves in the '70s, when cooking became a fashionable hobby. And French fleur de sel (flower of the salt) was the darling of upscale restaurants at the turn of the 21st century. Read More
