So does anyone know the difference in the salts? I have seen sea salt and table salts and get the difference there. But what about grey salt and kosher, what makes that difference?
I've wondered the same, Judilynn. So, I did what any curious web geek would...I googled!
Here are some good links:
http://www.foodsubs.com/Salt.html
http://www.recipezaar.com/library/getentry.zsp?id=359
http://www.gourmetsleuth.com/saltguide.htm
Here are some good links:
http://www.foodsubs.com/Salt.html
http://www.recipezaar.com/library/getentry.zsp?id=359
http://www.gourmetsleuth.com/saltguide.htm
DrPepper wrote:Salt is grown from crystals. To begin growing salt, you need to find a salt mine (where lots of sea water has dried) or an ocean. The salt mine is easiest since the growing has been done. But if that's not nearby, then the easiest thing to do is to get some sea water, and dry it out. Before salt mines were built, salt was very valuable because of the amount of work needed to dry salt water and get the salt. And it was the main way to preserve foods. Nowadays we don't think anything of salt.
Pepper comes from a tropical vine. It's the berries, that are picked and dried. Whole pepper is the whole pepper berry dried, and ground pepper is the dried pepper berry that's been ground. It's native to India and other tropical regions, and is the most common seasoning in use.
Pepper comes from a tropical vine. It's the berries, that are picked and dried. Whole pepper is the whole pepper berry dried, and ground pepper is the dried pepper berry that's been ground. It's native to India and other tropical regions, and is the most common seasoning in use.
WOW I never knew this thanks for all the info very interresting.
DrPepper wrote:Pepper comes from a tropical vine. It's the berries, that are picked and dried. Whole pepper is the whole pepper berry dried, and ground pepper is the dried pepper berry that's been ground. It's native to India and other tropical regions, and is the most common seasoning in use.
Just want to add that in Chinese Cooking, we sometimes use white pepper, which is black peppercorn with the skin removed. Some say that white pepper tastes milder than black pepper.
White pepper is mainly used for aesthetic reasons, example when you do not want to see black flecks on your chicken, fish dish, rice congee or if you are making a light sauce.