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Information About Himalayan Salt

Himalayan pink salt is a very special variety of natural mineral salt. It is mined from the mountain peaks of the Himalayas in India and Pakistan. The mountains have been known to be the only landmass that has salt deposits that reach the Earth's crust.

This high quality salt has several advantages over common table salt. These include its incredible earthy taste, as well as it's ability to repel almost anything. These differences have made this mineral a favored choice for many chefs and restaurants. Himalayan salt does not contain the same taste as other salts, and it keeps for a long time in most types of dishes, but not all.

Taste. This mineral salt has a unique earthy taste. Even the most bland ingredients will take on this unique flavor, which makes this salt an excellent addition to any type of food. Many chefs use this salt to season foods, because it is so easy to use. It is so versatile that chefs often mix it with other salts in dishes to create unique flavors.

Salt repellent. Himalayan salt is known for its ability to repel virtually anything. While most salt seems to bond to the food it comes in contact with, this salt has such a low boiling point that it retains its repulsion. This makes it a popular choice for keeping food fresh, without having to constantly replenish the salt.

Properties. While Himalayan pink salt is mined from the Himalayas, this mineral salt is highly refined. Because of the process, this mineral salt will have a higher sodium content than most table salt.

As much as possible, use only skinless poultry parts. When using it in the cooking process, use it in moderation. Of course, the general rule of thumb is to use the amount of salt you would normally use in a meal.

Avoid overly salted foods. Salt is used to season. Add too much salt, and the dish will lose flavor. In most cases, it is best to use less salt, in order to retain the saltiness of the dish.

Make sure to use a lot less salt in preparing the dish than you use in the actual serving. Salt is an ingredient that is used in large quantities in many dishes. People can easily become confused about how much salt is enough.

For most dishes, use about two teaspoons of salt for every four cups of regular cooking water. Most recipes call for salt to be about ten times more concentrated than normal. The results are often a salty taste in the finished dish.

Salt will leave a residue. To remove this salt, rinse the fish thoroughly in hot water. After the fish is cooked, salt residue can build up and may cause the fish to taste metallic.

Use salt sparingly. The salt content in this salt is such that it will leave a salty taste in the dish. Rather than using a whole teaspoon to a half-teaspoon of salt, use one tablespoon for every ten cups of water.

Salt will separate easily. For cooking purposes, one should be careful not to add too much salt. Since this salt is already refined, many people do not realize that this salt will leave a salty taste.