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Salt

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By Patience Gray and Primrose Boyd

Published 1957

  • About

Salt is, before all, the first essential in the preparation of food. As a culinary agent its principal effects are the imparting and release of flavour, and its action as a preservative. In the pot-au-feu, for example, salt is used to hasten the extraction of the juices of the meat, while gros sel (sea salt) is served with the resulting bouilli to impart some flavour to meat which has been deprived of its juices by long simmering.

To taste sea salt ground from a salt mill is to have the impression of tasting salt for the first time. And yet most people put up with refined rock salt for table and culinary purposes because it runs easily and the grocer sells it. Let us hope that more people will discover the merit of sea salt even if they restrict its use on grounds of trouble and expense to the table. Rock salt in block is already an improvement on table salt, and should be used both in the kitchen and at table in the absence of sea salt.
'Brilliant app for foodies'
'Spotify of cookbooks'

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