Why Salt Was So Important Throughout History
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Why Salt Was So Important Throughout History
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Re: Why Salt Was So Important Throughout History
#2Thanks for the post. I was just in Seoul and at the Gyeongbokgung museum they had an entire section dedicated to salt, it's history, different forms, and importance. Until recently, in that expo and reading this article, I didn't realize just HOW important salt truly is.
Re: Why Salt Was So Important Throughout History
#3[deleted]
Re: Why Salt Was So Important Throughout History
#4Thanks for the post. I was just in Seoul and at the Gyeongbokgung museum they had an entire section dedicated to salt, it's history, different forms, and importance. Until recently, in that expo and reading this article, I didn't realize just HOW important salt truly is.
If you have the chance, don't forget to taste the Korean "flower salt", which is basically salt in crystal flakes, as it naturally forms during evaporation. I haven't yet found a better salt for beef.
Re: Why Salt Was So Important Throughout History
#5it's also important for encoding passwords.
Re: Why Salt Was So Important Throughout History
#6it's also important for encoding passwords.
And in online conversations, spread all over the discussion threads
Re: Why Salt Was So Important Throughout History
#7Thanks for the post. I was just in Seoul and at the Gyeongbokgung museum they had an entire section dedicated to salt, it's history, different forms, and importance. Until recently, in that expo and reading this article, I didn't realize just HOW important salt truly is.
If you have the chance, don't forget to taste the Korean "flower salt", which is basically salt in crystal flakes, as it naturally forms during evaporation. I haven't yet found a better salt for beef.
My favorite salt, and relatively affordable, is Celtic Sea Salt. There are so many varieties of salt out there!
Re: Why Salt Was So Important Throughout History
#8Pretty fascinating to see all the applications of Salt. You would think that the food industry is the largest application but not quite
https://eusalt.com/sites/default/files/page-documents/Salt%2...
Re: Why Salt Was So Important Throughout History
#9Thanks for the post. I was just in Seoul and at the Gyeongbokgung museum they had an entire section dedicated to salt, it's history, different forms, and importance. Until recently, in that expo and reading this article, I didn't realize just HOW important salt truly is.
If you have the chance, don't forget to taste the Korean "flower salt", which is basically salt in crystal flakes, as it naturally forms during evaporation. I haven't yet found a better salt for beef.
Fleur de sel ("Salt flower") is also popular in Brittany.
We also use salted butter in almost all of our traditional dishes.
Re: Why Salt Was So Important Throughout History
#10Salt does other things to food besides alter taste and preserve.
"Salt is special. See, rather than simply flavoring meat by working itself in between muscle fibers, it actually alters the structure of meat, primarily by causing certain parts of the protein myosin to become dissolvable in water.
What does this accomplish? Well, by dissolving myosin, muscle structure is greatly loosened, allowing it to retain more moisture (this is the principle behind brining), and more importantly in this case, it allows proteins between muscle groups to cross-link, causing them to stick to each other.
This is why, for instance, sausages get a nice bouncy, snappy texture, and why if you remove the salt from one, it becomes crumbly and dry (see here for more info on salting and making sausages, and here for some deeper scientific info on the process of salting meat. http://qpc.adm.slu.se/Low_salt_pig-meat_products/page_23.htm...
https://www.seriouseats.com/2013/05/food-lab-tacos-al-pastor... (and a variant I like even more https://www.seriouseats.com/2016/02/how-to-make-mexican-pueb...)
The same idea works with steak, but you need to be careful if you are anywhere between immediately salting the steak, and less than an hour. (scroll to the Salt section) https://www.seriouseats.com/2011/03/the-food-lab-more-tips-f...