Who would have thought that there were so many different grains of salt? But what is the best grain size for what? Here is a little guide for you:
Fine: The finest ancient salt is best used universally for cooking and for seasoning fine foods such as our Ancient Salt Grissini with chia seeds. Ancient Salt Grissini with chia seeds
Medium coarse: the medium coarse salt is perfect for cooking and refining and makes your dishes look nice! Our ancient pink salt, in particular, adds a little magic to every plate!
Mill salt: The mill salt is extra coarse and perfect for your salt mill. At SALDORO, there are different types of mill salt such as ancient white or pink salt and sea salt. Give them a try!
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It’s happened to us all. When trying a new recipe, the cookbook says, “Add a pinch of salt.” But how much is a pinch of salt?
We have the answer: it is exactly 0.4 g.
Want to spontaneously cool a bottle of white wine, rosé or champagne to the optimum drinking temperature during the summer? – The refrigerator and freezer are not suitable as a quick solution; the bottle could even burst in the freezer. Using salt, you can make the bottle the correct drinking temperature in a few minutes:
How do you do that? Mix salt with ice / ice cubes and water in about equal parts and put in an ice bucket or similar vessel, submerge the bottle in the mixture up to the neck and gently shake the whole thing occasionally. The drinking temperature will be reached in less than 20 minutes. And by the way, barkeepers call this procedure chilling (cooling to serving temperature).
The whole thing works on the basis of two parallel processes linked to the salt. First, the salt dissolves in the water to create a saline solution and, depending on the salt concentration, lowers its freezing point by up to 21 degrees. At the same time, the ice melts due to the higher ambient temperatures. In both processes, the existing structures (of salt and ice) need to be broken up, with each process requiring plenty of energy. This is withdrawn from the salt-ice-water mixture in the form of energy, resulting in a clear and fast cooling process. This works until all the ice cubes are dissolved. Thereafter, the temperature does not continue to fall and the cooling effect on the bottle decreases.
In order for this process to work, it is important that the mixture is right: mix equal parts of water, ice and salt well, so that the reactions can start and take effect quickly.
Everyone knows the problem: First, you don’t have enough salt and then all of a sudden, you have too much. But what can we do if the noodles or the soup have been over-salted?
Rinse off salted pasta or rice with hot water to dissolve some of the salt water.
For soup that has been over-salted, it is best to add a few potato pieces. These absorb the salt and make the soup edible again.
For a salad to taste really good, it should also be well seasoned. But beware! Salt deprives the salad of the moistness, causing it to disintegrate. That is why it is best to add the dressing just before consuming the salad.
Salt is best stored in a glass or ceramic container. In addition, you should be careful not to store salt near the stove or near boiling water, because salt can clump together very quickly when it comes into contact with humidity. It’s not a problem if the salt becomes clumped! Simply dissolve the lumps with a knife or a fork and continue to use the salt without hesitation.
No, pure salt is infinitely durable. But certain additives such as iodine or spices have a minimum shelf-life. Therefore, be a little more careful in this instance!