about salt ....

About salt

Ok , i think this u will find very informative ...
 

Salt is so cheap that we sprinkle on the roads, in the kitchen ,and nobody would think of the salts should been take in consideration ;but.....That has not always been so, and in some places in the world it is still a treasure.
The nomads of northern Tibet, high in the Himalayas, undertake their yaks as carrier animals, a year long trip to the Chinese salt lakes, the largest salt store in the world. There they load their animals as much as full and begin their journey that could take months. At home, this salt is use to exchange as “gold” :not for nothing, do they call themselves the "white gold". .....
But, without going so far , also in our own region, Europe ,  salt is a great treasure ever been, and such is seen in the Salzberg near the Austrian City Hall. Thanks to the preservative effect of salt  Celts, many centuries ago, will  extract the salt in mountain  corridors  not more than fifty centimetres high, with miners working for weeks without daylight.

A fish tartar in passion fruits,,,,, 2006 when i was having fun with the fruits ...

So this i think will find a more interesting aspect of the fact ....( i look at salt as much see one dinosaur )Salt and the wheel of prehistoric At that time, when our ancestor was running naked to find food ,salt was not so much a flavour enhancer , and chicken taste sure different from what u have now; so  It must be the invention of the wheel made the salt suddenly so precious. Before the wheel was invented, there was no need for preservatives and keep of food: the man lived from hunting, ate what he could catch or gather, when he want and move around without  baggage.

Thanks to the wheel, he could now do that with them. It was discovered that salt was well suited for meat or fish not to spoil. Thanks to the salting of meat or fish and thanks to the wheel with which he could carry food, man learned his days to preserve and transport food with  no more needed, to hunt all day ,and  the deer or boar was caught and  a bit was eaten and the rest were kept.

When   wheel and the salt-preservation was invented,  it was finally time  for man  eventually settle as farmers. The function of the salt in our world history and the evolution of man, is not to t underestimate.
 

SO Ci ,,,, Ok what salt ????u wana be in  my lab ... here u are So CI ++ is not the name of my GF
What is really salty? Salt is essentially a very simple marriage between sodium and chlorine, two highly aggressive substances , and with their marriage to each other, both became   less harmless, and  the dangerous, when  their atoms are bonded by each other. The chemical name is sodium chloride.

And in that”  So “ stands for sodium and "Cl" for chlorine. So again  one  sodium atom and a chlorine atom together make salt........But obviously not as simple as that and many other things are in to it . And that why, there are many different reason why in your kitchen you should use many of themrather than one salt.  For exeple,The salt of the northern Mediterranean are: Cl: 20.4 + SO42 : 2.8 + Ca2 +: 0.4 + HCO3: After 11.4 + 0.1 + Mg2 +: 0.4 + Br : 0.7. and This is obviously a much richer mixture than just chlorine and Sodium ............and please no ask me what I write ..and

The producer

In the world there  are 800 industrial plants along with 2 million cubic meters of water fed to 50,000 tons of salt available. Each installation has a different salt, a different composition. And that's not to mention out of this ,the various salt lakes where salt is for extract. We can safely say that in the earth , there are abouts  10,000 or more professional-salt extraction with a total of total 200 million tonnes of salt per year, each with its own characteristic, depending on the, location , the metal in it , , water , hydrogen and oxygen, etc... etc and each  contain more than a variety of combination.

And so say that , salt winning companies make their own choice of mixture . In the Netherlands, for example a lot of effort to produce the salt as pure as possible 99% NaCl ( what is  Na + CI? NaCI is an example of: -an exchange reaction -a synthesis reaction -a decomposition reaction -a catalyzed reaction -an equilibrium reaction, u get it ??)

 But in the French coast, is all different , there , we will see, a  much  “ salt-rich” composition,
and this is not always a plus or good  as  undesirable substances such as heavy metals remain in the "rich" salt inside....

 Fleur de sel The best salt in the culinary sense, also the most expensive salt is extracted in the evaporation basins in the Mediterranean  Sea and Atlantic Ocean. When a basin is  filled with fresh sea water, it  takes a long time before the water has evaporated and the salt crystallizes.

fleur de sel

The water will form a thin film to be somewhat resembles a yeast membrane. This is  fleur de sel. The film is made using a Louse , very carefully drawn water  collected from the sea. This needlework is time consuming and a 35 square meters surface comes only a kilo of  fleur de sel , you know now  why is so expensive. Fleur de sel is "born" at the very crystallization point. It is very fine structure, has a nice fragrance and contains various minerals. Studied in fleur de sel , has revel that extreme halophiles bacterium occurs, And bacterial will survive  the  salinity. This bacterium is  responsible for the slight violet fragrance you find in fleur de sel.

The most famous Fleur de sel  is from Guérande (Brittany),it  has  an official Red Label and the label is protect by low ; the salt basins of Guérande are known since Roman times. Also known is the Fleur de sel from Ile de Re and Gruissan (Mediterranean Sea).So Guys check it out the provenience and the packaging to have the real one ........
 



Other types of salt ..............
Salt can be classified according to the method of extraction. There is vacuum salt (underground mining ), rock salt (salt underground in the mountains) and salt (derived from evaporation of seawater).
But a division into different categories is possible, focusing on the function. Table salt is finely ground and usually there is an anti-caking agent added, Coarse salt can made the entire crystal and use on salt water : Salt coloroso  or red salt  , contains nitrite, is use by butcher and preparation of terrine or sausage : Jozo Salt is iodinated, with mineral salt and sodium or potassium are replaced by magnesium sulphate, and when dietary salt is needed sodium chloride is  completely replaced, for example by ammonium chloride. So guys if u need u own recipe write to the producer and do not contact me ....

The functions of salt ... salt my gelato please ////In the kitchen salt can have various functions. The most obvious is  flavour. Salt itself is not tasty, It works blood vessel widening   making our taste buds go on  and with the salt, our taste buds are able to fell  more. Other function is that as  curator. Salt has the ability to attract moisture, even at small molecular level. This is called osmotic pressure. So as   Microorganisms cannot leave without water, the salt will remove water from them, and therefore make them die. Another  function is melting point agent  . This is not only useful when you throw  salt in slippery conditions,  but even in  the old-fashioned ice cream for example( and back again now days ) so prepare u salty dessert,,,,,, and do not think u invent something new ,as I listen from a guys back from Japan ... and again we have other  important functions For example disinfectant, in  raw and bloody meat ....

Health and salt .............. danger zone ...

As health is concerned, we can be brief: Salt is harmful to the cardiovascular system. So we all have only 1.5 grams per day of needed of minerals  ( not even salt ) and ........... Sometimes salt iodine, such as baker's salt is bad for u and  .......so ,  Iodine means of goitres, a disease of the thyroid, ............and  is really bad.... so guys back to the stove enjoy u cooking,,,and use u common sense .....