A simple gesture preserves the quality of salt on a daily basis. Cooks have been applying it for a long time.
Salt, composed only of minerals, contains no organic matter and therefore does not present No risk of expiration. This is why he does not wear Deadline for consumption.
On the other hand, it is not completely sheltered from alterations : if it is exposed to humidity, it can agglomerate and lose in quality. To keep it fluid and easy to dose, it is better to keep it dry, in a well -closed container.
Good reflexes to keep salt in the kitchen
If there is an ingredient that cross the ages Without ever going a fashion or a date, it’s salt. “They all contain 100 % minerals. Consequently, they do not have No consumption deadlinebecause they do not contain perishable organic matter “, Recalls Charly Hilly to Marie Claire.
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But if this old companion of our kitchens does not perime, it is not not however unalterable. Humidity is his Achilles heel: she makes him chill, block shape and alters its ease of use. “A good salt is a grainy and fluid salt“specifies Carine Leveaux.
To keep it in good condition, it is better to avoid wetlands like cupboards above the cooking plates. And in the salt shaker, a few rice grains often be enough to keep him company and avoid him the worst.
These dry rice grains appear as true natural sponges capable of absorbing excess humidity. It is still necessary to think of carefully close the salt shaker or the mill after each use: a poorly closed lidand salt is already starting to degrade.
Recommended uses of salt in the kitchen
Certain varieties, however, escape the rule. There fleur de selfor example, supports a slight humidity Without losing your qualitiesprovided you are stored in a well -closed container, out of air.
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The rest of the time, a simple glass jar or a classic salt shaker are enough, provided you never immerse your fingers: “So you should never touch the salt with your finger under penalty of put down bacteria in his grains “insists Carine Leveaux.
It is better armorand keep in mind that if the salt does not expire, it is still deserves a minimum of attention.
In addition, if it is one of the four fundamental flavors, salt is nonetheless A dosage affair. Misused, it can ruin a dish in a single gesture; well mastered, he reveals the whole depth.
It is in this balance that his power resides: quite discreet for do not hide the flavorsbut present enough to underline them. In the kitchen, the right reflex is always to taste, adjust, and never consider salting like an automation. For grilled meat, poached fish or cooking water for pasta, it plays a role as technical as they are Common.
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But salt also knows how to become a tool. He Remove water from cucumbers And eggplant, fixes the color of the carrots, sublimates the cooking in crust and gives relief to the pastries. Even in a chocolate cakea well -placed pinch can make all the difference.
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An editor passionate about taste exploration, I like it as much to share my favorite recipes as to feasting on myself. Behind my pen? 100 % tested and approved content. When my heart does not …
