Salted: A Manifesto on the World's Most Essential Mineral, with Recipes
Mark Bitterman
Language: English
Pages: 320
ISBN: 1580082629
Format: PDF / Kindle (mobi) / ePub
James Beard Cookbook Award Winner. IACP Cookbook Award Finalist in two categories.
Mark Bitterman is a man truly possessed by salt. As “selmelier” at The Meadow, the internationally recognized artisan-product boutique, Bitterman explains the promise and allure of salt to thousands of visitors from across the country who flock to his showstopping collection. “Salt can be a revelation,” he urges, “no food is more potent, more nutritionally essential, more universal, or more ancient. No other food displays salt’s crystalline beauty, is as varied, or as storied.”
In Salted, Bitterman traces the mineral’s history, from humankind’s first salty bite to its use in modern industry to the resurgent interest in artisan salts. Featuring more than 50 recipes that showcase this versatile and marvelous ingredient, Salted also includes a field guide to artisan salts profiling 80 varieties and exploring their dazzling characters, unique stories, production methods, and uses in cooking; plus a quick-reference guide covering over 150 salts. Salting is one of the more ingrained habits in cooking, and according to Bitterman, all habits need to be questioned. He challenges you to think creatively about salting, promising that by understanding and mastering the principles behind it—and becoming familiar with the primary types of artisanal salts available—you will be better equipped to get the best results for your individual cooking style and personal taste. Whether he’s detailing the glistening staccato crunch of fleur de sel harvested from millennia-old Celtic saltmaking settlements in France or the brooding sizzle of forgotten rock salts transported by the Tauregs across the Sahara, Bitterman’s mission is to encourage us to explore the dazzling world of salt beyond the iodized curtain.
Winner – 2011 James Beard Cookbook Award – Reference & Scholarship Category
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Tablespoon coarse rock salt, such as Himalayan pink Grease a sheet pan and a metal spatula liberally with butter and set aside. Put the sugar in a large nonstick skillet and cook over medium-high heat, stirring occasionally with a wooden spoon, until the sugar begins to melt and lump up, about 5 minutes. Add the agave syrup. The mixture will start to foam. Stir constantly as the mixture thins and turns a deep amber, and the lumps start to melt. When almost all the lumps are gone and the sugar.
20 milligrams of sodium, the equivalent of 50 milligrams of salt. The same size portion of beef sirloin contains 55 milligrams. There is barely any salt at all in plants. Edible forms of both meat and salt take considerable effort to procure. Perhaps, because the availability of salt in nature is so sporadic, and its importance to our survival is so constant and absolute, we have developed these intense physiological salt cravings and such sophisticated taste receptors for recognizing salt. For.
Uniform. Nature is the prodigal mathematician, riffing tirelessly on geometry as it assembles salt crystals from the attraction of a dozen kinds of ions amid the playful disruptiveness of scores of trace minerals, responding to the infinite variability of the environment. Salt crystals can be jumbles of cubes, or jumbles of jumbles of cubes. Or they may form into a few huge, fractured cubes that are then stuck together to form even larger cubes. Or the cubes could be arranged neatly into larger.
Salt profiles later in this section describe the most interesting, illuminating, and useful salts I have encountered so far. They are grouped by type and listed alphabetically. I will continue to share new salts and new insights on the website of The Meadow, www.atthemeadow.com, and on my blog, www.saltnews.com. FLEUR DE SEL Fleur de sel is a solar harvested salt made by evaporating saline water in open pans with energy from the sun and wind, then using rakes to harvest the fine crystals that.
Greenhouses, evaporating its moisture, until it reaches 10 to 11 percent salinity. The brine is then placed in a large stainless steel cauldron and boiled vigorously over a wood fire, to a concentration of 20 percent salinity. Next, the concentrated brine is tended constantly as it is slowly simmered over a low wood fire for twenty-five hours. A mound of salt slowly emerges from the steaming cauldron. This is raked off by hand and carefully dried. The result is a single four-hundred-pound batch.