salt: flavor dynamics and culinary application
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Visit www.restaurant.org/events/nutrition for more information.TRANSCRIPT
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THE WORLD’S PREMIERCULINARY COLLEGE
Salt Flavor Dynamics And Culinary Application
Nutrient Essentials Conference National Restaurant Association
Chef Almir Da FonsecaChef Instructor The Culinary Institute of America
Greystone, Saint Helena CA.
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THE WORLD’S PREMIERCULINARY COLLEGE
Types Of Salt
• Kosher salt – pure refined rock salt, also known as coarse salt • Pickling or canning salt – fine-grained additive-free salt• Rock salt or halite – mined from natural deposits, varies in color • Sea salt – generally comes from coastal marshes, basins, and areas where
seawater has been trapped and evaporate naturally• Table salt – has additives added that prevent caking
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THE WORLD’S PREMIERCULINARY COLLEGE
A Note About Salt
• It is an essential element in the diet of not only humans but of animals, even many plants
• Is one of the most effective and widely used food preservatives (even used to preserved Egyptian mummies)
• It has been the cause of bitter warfare
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THE WORLD’S PREMIERCULINARY COLLEGE
A Brief History
• Roman soldiers were known as “salarium argentum” the forerunner of the English word “salary”
• Ancient Greece involving exchange of salt for slaves gave rise to the expression, “not worth his salt.”
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THE WORLD’S PREMIERCULINARY COLLEGE
A Brief History
• The desire to obtain salt politically or militarily has influenced the histories of countries in Asia, Africa, Europe, South America, and the Middle East
• It has been the reason behind commercial and political strategy
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THE WORLD’S PREMIERCULINARY COLLEGE
A Brief History
• Salt was used as a form of currency and had greater value than gold in some ancient societies.
• Religious and magical significance has also been attributed to this mineral
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THE WORLD’S PREMIERCULINARY COLLEGE
Salt And Food Preservation
• Salt is indispensable to life• One of the oldest form of food
preservation• Salt dried meats and fish• Canning foods, pickling and
brining• Flavoring
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THE WORLD’S PREMIERCULINARY COLLEGE
Salt And It’s Place In Food Manufacture
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THE WORLD’S PREMIERCULINARY COLLEGE
Brining, Smoking And Evaporating (salt dried)
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THE WORLD’S PREMIERCULINARY COLLEGE
Culinary Applications
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THE WORLD’S PREMIERCULINARY COLLEGE
Harvesting Salt In The Philippines
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THE WORLD’S PREMIERCULINARY COLLEGE
Harvesting Salt In Italy
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THE WORLD’S PREMIERCULINARY COLLEGE
Harvesting Salt In France
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THE WORLD’S PREMIERCULINARY COLLEGE
Harvesting Salt In The U.S.A.
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THE WORLD’S PREMIERCULINARY COLLEGE
U.S.A. The Worlds Largest Salt Producer
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THE WORLD’S PREMIERCULINARY COLLEGE
Jurassic Salt From Pakistan
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THE WORLD’S PREMIERCULINARY COLLEGE
France’s Finest Salt Le Tresor Salt Collection
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THE WORLD’S PREMIERCULINARY COLLEGE
Salts From Vietnam & Pakistan
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THE WORLD’S PREMIERCULINARY COLLEGE
A Diverse Collection Of Salts From Around The World & A Bamboo- Dried Salt
From Japan
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THE WORLD’S PREMIERCULINARY COLLEGE
Salt Tasting Sets From France & South America
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THE WORLD’S PREMIERCULINARY COLLEGE
What Chefs Look For In High Quality Salts: Taste, Texture, Complexity, And Depth
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THE WORLD’S PREMIERCULINARY COLLEGE
Commonly Used Salts
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THE WORLD’S PREMIERCULINARY COLLEGE
Salt Analysis
• Sodium• Magnesium• Calcium• Potassium• Strontium• Manganese• Aluminum• Phosphorus• Selenium• Zinc• Gallium• Germanium• Gold
• Antimony• Arsenic• Barium• Beryllium• Bismuth• Boron• Cadmium• Cerium• Cesium• Chromium• Cobalt• Copper
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THE WORLD’S PREMIERCULINARY COLLEGE
Flavor Dynamics: Philippine
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THE WORLD’S PREMIERCULINARY COLLEGE
Flavor Dynamics: France
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THE WORLD’S PREMIERCULINARY COLLEGE
Flavor Dynamics: Italy
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THE WORLD’S PREMIERCULINARY COLLEGE
Flavor Dynamics: Kosher and Iodized
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THE WORLD’S PREMIERCULINARY COLLEGE
Sources
• Adshead, Samuel A.M. Salt and Civilization. MacMillan, 1992.• Multhauf, Robert P. • Neptune's Gift. Johns Hopkins, 1978.• Opie and Tatem, 1989: 338-44• Radford; Radford, and Hole, 1961: 297-9• Roud, 2003: 387-93• Salt a world history by Mark Kurlansky• The history of taste by Paul Freedman• The taste of conquest by Michael Krondl• The spice routes by Chris & Carolyn Caldicott• Xroads Philippine sea salts• The Meadow• Avanti Savoia Imports• Morton salt co.• The Culinary Institute of America, Educational Materials• The Internet