Being Salty by Shane Holland from Slow Food in the UK

Being Salty by Shane Holland from Slow Food in the UK
Slow Food UK

Slow Food UK

Standard Supplier 28th April 2017

Being Salty by Shane Holland from Slow Food in the UK

How many of us consider all of our ingredients?

I’m guessing that all hands are going up at the pass? But how many of us consider the effects of those much subtler flavours like salt? Whilst almost everyone passionately selects their primary ingredients a surprising number of Chefs still have a big box of industrial salt, laced with anti-caking agent in the kitchen dry store.

Salt need not be likes this – rock salt, sea salt – think crunchy pyramids of Maldon, to soft flakes of Halen Mon, to the intense Fleur de Sel – or indeed dug out from mountains from long lost seas, such as Himalayan pink salt. We will ignore the so called “lo salt” with its distinctive tang.

The other option is the use of sea water, long used for millennia in coastal communities – Aquamaris takes the sweet soft Mediterranean, filters it bottles it. Pasta tastes perfectly seasoned, potatoes taste more of potato.

These other salts also tend have lots of other trace minerals, so lower in sodium even for a higher, crisper flavour profile.
They also support traditional craft techniques – we have panning for salt and evaporating it, and taking pans of ocean brine for as long as man has been cooking.

Now that is something which is really worth revisiting.