Is there any requirement for baking sea salt?

1. Undefined salt-unrefined salt, usually the most common sea salt.

Different natural salts contain different minerals and have different flavors. Undefined salt contains four kinds of electrolytes necessary for human body: sodium, potassium, magnesium and calcium. Many advocates of sea salt believe that this unrefined natural sea salt is healthier than refined salt. In any case, this completely unrefined sea salt is bitter because it contains high content of magnesium and calcium compounds. So few people use it directly for cooking. Salt experts believe that the iodine content in natural sea salt and rock salt is seriously insufficient to prevent iodine deficiency. At present, this unrefined sea salt is mostly used as bath salt for medical physiotherapy or for making cosmetics because of its high mineral content.

2. refined salt-refined salt

This is the most commonly used salt for cooking at present, and most of them are processed from sea salt and considered as the best quality refined salt, or from rock salt because of its high mineral content.

3. salt-salt

A refined salt, the purity of sodium chloride can reach 99%. It usually contains some substances to prevent adhesion, such as sodium chloride or magnesium carbonate. Salt is widely used in western food, and salt and pepper are always placed on the table of western food. Of course, edible salt is not only used on the dining table, but also used in cooking, which is no different from ordinary broken characters. In many European countries, sodium chloride or potassium fluoride is added to salt, and even vitamin B which is very beneficial to pregnant women can be seen.

4. iodized salt

A salt added with potassium iodide is a product of modern medicine to prevent people from becoming iodine deficient. At present, the proportion of iodized salt in the vows sold in the market is very large, which is completely suitable for cooking. In immigrant countries such as the United States, Australia and New Zealand, the amount of salt added is greater than that in traditional western countries such as Britain. Every country has different iodine content standards.

5. Black Salt-Black Salt

A common unrefined red-gray mineral salt, rich in iron sulfide and having a strong sulfur smell. Black salt is widely used in Indian meals or directly in seasoning dishes, or in making sauces such as ordinary Chaat, chutney or Raita. Indian famous Chaat Masala mixed spice powder (similar to China's thirteen spices and five spices powder), it is this black salt that has a unique flavor. It is said that this kind of black salt has high medical efficacy, which can help relax muscles, reduce flatulence in the intestine to help digestion, relieve heartache and lower blood pressure. Indian vegetarians also often use black salt to flavor vegetarian dishes, thus achieving the purpose of having an egg flavor.

6. Flower of 6.Sel-(French)

It means "flower of salt", which is a kind of artificially harvested sea salt. Gently scrape off the upper sea salt to prevent it from penetrating into the lower layer. The traditional French iris (Fleur de sel) is produced in Brittany and other areas, and it is light gray when harvested because of a small amount of ore. Fleur de sel is one of the most expensive salts in the world at present. Because it is slightly moist, it is often sold in cans. Portugal also has a kind of sea salt similar to the flower of salt, called Flor de sal. Its pure white color is more advantageous, and its price is only half that of French Fleur de sel. Iris is like fresh vanilla in use, which is sprinkled on the plate before serving. Interestingly, iris is often used for dessert.

7. Rock salt-rock salt

Rock salt, also called rock salt in English, is a kind of mineral sodium chloride crystal. Rock salt is often colorless, yellow, light blue, dark blue or pink due to different types and contents of minerals. Rock salt often occurs with mineral salts such as sulfate, halide and borate. Usually, the rock strata formed by evaporation of exhausted old salt lakes are mined by traditional mining methods. The mineral content of rock salt is higher than sea salt.

8. Jewish salt-Jewish salt

The British call it Jewish salt, which is one of the most commonly used edible salts in kitchens all over the world.

Salt crystal particles are much longer than ordinary salt, and the composition is no different from salt. Jewish salt does not add iodine, so it is called Jewish salt because it is used in all Jewish meat products to help remove blood from meat. Jewish salt can be used in all food processing, but it is not recommended for bread food.

9. Pink Salt-Pink Salt

This is also a kind of rock salt, which is produced in many parts of the world, such as Hawaii, Utah, Peru, Pakistan (like Malayan salt) and Poland. Its color comes from rich iron oxide.

10. Sea salt-sea salt

Gourmets often think that sea salt tastes much better than refined salt, and seasoned food tastes better than the latter. The mineral content in sea salt directly affects the taste of food, although it is difficult for ordinary people to distinguish the effects of sea salt and rock salt on the taste of food.

1 1. Smoked salt-smoked salt

An edible salt with smoky flavor can add smoky flavor to food. Smoked salt is not naturally formed. Smoked salt can be obtained in the following three ways: burning wood, or mixing edible oil with smoked flavor, and mixing salt with smoked malt. Smoked salt is especially suitable for vegetarian dishes, which makes vegetarian dishes smell like ham.

12. Garlic salt-Garlic salt

Garlic and coarse salt crystals are fully mixed and used for cooking and accompanying meals.

13. Onion salt-Onion salt

The product that fully mixes dehydrated onion and salt is suitable for most cooking materials seasoned with onion and salt.

14. Celery salt-celery seed salt, celery salt

The seasoning is a mixture of celery seeds and salt. Celery seeds can be ground or directly mixed, which is suitable for curing meat or fish dishes.

15. Salty condiment-Salty condiment

Sauce, fish sauce, oyster sauce and other condiments with high salt content.

Salt culture around the world

There are all kinds of performances in the world, not only with different colors and shapes, but also with their unique flavors. When you come into contact with more salt and mix it with different ingredients, you will find that you collect not only a dead thing, but that kind of fun.

Hawaii: Red salt, black volcanic salt.

From the unpolluted waters of Hawaii, red salt contains unique clay minerals and has a round aftertaste. However, black volcanic salt has a soft aftertaste of cola, which has the effect of alcoholizing food magazines.

Hong kong: canned salt

The almost disappeared salt absorbed the essence of the first pumping, giving it an extra soy sauce flavor.

French: Guerende salt flower

Violet's elegant aroma makes it the favorite of all Michelin chefs, and its small output has established its lofty position in salt.

South Africa: Smoked salt

The sea salt fumigated by oak is mellow and rich in flavor, which will add a touching smoky aroma to ordinary tofu eggs.

Spain: Ibiza Sea Salt

The famous historical salt-making area is clear in taste and full of sea breeze.

Himalayas: pink crystalline salt

Hundreds of millions of years of products have the same appearance as rose crystal, but the taste after grinding is pure, without any impurities, and the salty taste is particularly mild.

Italy: Sicilian salt

Pure extracted sea salt has a delicate taste and a faint sweetness under the boutique.

Australia: Antarctic current salt

The salt extracted from Antarctic current is rich in flavor and pure in salty taste.

Djibouti, Africa: Lake Assal salt

Known as the saltiest salt in the world, it is also rich in minerals, rich in taste but mellow, and its pearl-like shape is also very unique.

Japan: sun-dried salt

The salt made by the most traditional and oldest solarization method has extremely high requirements for seawater. Japanese daily-use salt has a delicate taste and can fully stimulate the original flavor of ingredients.