Salt review

by Nick Vagnoni, Posted Sep 24th 2005 @ 4:36PM

This week’s St. Pete Times features a decent rundown of the wide variety of gourmet salts now available to home cooks.

From Indian black salt to pink Hawaiian salt, the article gives some basic insight into how to use “finishing salts” and how their flavors and textures differ.

The Hawaiian sea salt, colored pink from volcanic red clay, is a good final touch on mashed potatoes. Another salt, cold smoked in oak from chardonnay barrels was used on grilled salmon.

Clearly, we’ve got options.

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Filed Under: Raves & Reviews, Newspapers, Stores & Shopping
Tags: stores-and-shopping

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Reader comments (Page 1 of 1)

9-24-2005 @4:56PM Sir Not Appearing in this Blog said... I love alaea (Hawaiian sea salt) sprinkled on slices of hickory smoked tri-tip. I just eat it straight with nothing else. Hm. Wonder if Ralphs is having a sale this week...?
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