Why is salt better than gold? In this article you will learn all the interesting and important information

Salt is a common ingredient in every recipe. But do you know why that is? Why is it necessary to season every dish with it?

This comprehensive article will tell you all the important information that you cannot do without in the kitchen, but also in everyday life!

What is salt?

If we look at it from a scientific point of view, it is a chemical compound of sodium chloride (NaCl). It is the main mineral component in seawater and one of the oldest methods of seasoning and preserving food known to mankind.

How is it obtained?

Salt is obtained either from sea water or processed in salt mines. The natural rock form of sodium chloride is known as halite.

Health benefits of salt

Sodium is an essential nutrient and is needed to control blood pressure and fluid intake.

A balanced salt intake is an important part of a healthy diet.

It helps the proper functioning of the thyroid gland

Your thyroid gland plays an important role in the proper functioning of your metabolism, and your thyroid needs the mineral iodine, which is found in salt, to function properly.

Keeps the body hydrated

Your cells, muscles, and tissues need water, and salt helps these parts of the body maintain the right amount of fluid. Lack of hydration causes muscle cramps, dizziness and fatigue.

Health risks

If you eat too much salt, sodium builds up in your system and your body retains excess water, which can cause bloating.

Excess water in your body can put increased pressure on your heart and blood vessels, and this can be a major cause of heart attacks and strokes.

Types of salt

What is salt used for?

Food canning

Salting is one of the oldest methods of food preservation. Microbes responsible for food spoilage need moisture to multiply, and salt removes moisture from food.

Creates the texture of food

Most people don’t realize that salt plays a big role in creating the texture of foods. For example, in the production of yeast bread, the amount of salt significantly affects the rate of yeast fermentation and the formation of gluten, both of which will significantly affect the resulting structure of the bread.

When processing meat products, salt helps retain moisture, so there is no need to add more saturated fat.

Enhances taste

It not only adds saltiness to foods, but it can also affect other tastes such as sweet and bitter.

In small amounts, it enhances the sweetness, which is why it is sometimes sprinkled on fresh fruit or added to candies. It also imparts bitterness, so it is often used to “bitter” cruciferous vegetables (such as broccoli) and olives.

Before preparing these delicious broccoli spreads , try salting the vegetables first and you will see that the resulting spread will have a completely different taste!

A source of nutrients

Sodium is needed to conduct nerve impulses and maintain the proper balance of minerals and water in the body.

Color highlighter

The presence of salt helps support and maintain the color of food and prevents it from turning gray or fading. But it also promotes caramelization in the bread crust, which helps it acquire a golden color.

How to properly salt?

If a recipe simply says “add salt to taste”, you may be wondering how much salt to add to get it just right.

Use this general guide to help you properly salt your food and promote the natural flavor of your food.

• 1 teaspoon per 1 liter of soup or sauce
• 2 teaspoons per 500 g of boneless raw meat
• 1 teaspoon per 1 kg of flour for making dough
• 1 teaspoon per 500 ml of liquid for cooking buckwheat, couscous, etc.
• 1 teaspoon per 750 ml of water for cooking vegetables
• 1 tablespoon per 2 liters of water for pasta and prepare it correctly al dente according to our article

Before cooking

Salting vegetables such as cucumber or cabbage before adding them to the salad will remove the moisture that causes your dressing to appear at the bottom of the salad bowl, not on top of the vegetables

By salting the meat before the heat treatment itself, you extract protein-rich juice from the meat, which rises to its surface during grilling or baking and creates a crispy crust.

When soaking dried beans before cooking, add 2 tsp. This will significantly reduce their cooking time and you will be able to enjoy these bean salad recipes a little faster.

• Use table salt

During cooking

Salting water before cooking or blanching vegetables speeds up the cooking process. By salting the water, you also minimize the loss of nutrients.

Salting water before cooking pasta or potatoes improves their taste. At the same time, when the dried pasta is added to the boiling water, the starch on the surface will form gelatin and become sticky and hold the sauce better.

• Season with kosher salt

After cooking

If you add salt only for flavoring, this way you will achieve the greatest taste experience.

• Use fleur de sel, Celtic gray salt, coarse salt, and some seasoned salts for seasoning

Roast

Adding a pinch of salt to the batter won’t give the cake a salty taste, but it will reduce the bitterness and allow the sweet flavors to come through and bring out their complexity.

Add a pinch of salt to pie fillings, fruit curds, jams, and jellies to bring out the fruity flavor.

A small pinch of salt in a chocolate recipe can enhance the overall flavor of a sweet dish (try it in these chocolate souffle recipes ). The salted caramel speaks for itself.

Salt also affects the fragility of the dough. Chemical processes and reactions make the dough firmer and more elastic.

• Table, sea or kosher salt can be used for baking

Homemade herb salt

Ingredients

• 250 g coarse sea salt
• 60 g of dried parsley
• 60 g of dried rosemary
• 60 g of dried thyme
• 60 g of dried oregano
• 60 g of dried granulated garlic

Method

• Mix the salt and dried herbs in a large bowl.
• Mix well to mix all the ingredients evenly

Storage

Salt should be stored in an airtight container in a cool, dry, dark place.

Plastic is an excellent material for protecting salt from moisture and it can be stored in it indefinitely without losing its properties.