Tuesday, October 1, 2013

Tip Tuesday–A Salty Subject

Salt is something we all need….and probably like a little too much! I’d much prefer a salty snack over a sweet treat most of the time. But do we realize how important, historical and versatile salt is?

Salt has been used as a flavoring and preservative for thousands of years. Throughout history salt has played an important role, at one point even being so valuable it was used as currency! It was used, at different times, as a fertility symbol, in magic spells and potions, in preservation of mummies and in religious ceremonies.

Below is a picture of salt crystals in their natural form.


Did you know? The Great Salt Lake in Utah is one source of salt, and is the 37th largest lake in the world. It is also the largest west of the Mississippi River, and usually covers about 1700 square miles in area. The lake is a remainder of prehistoric Lake Bonneville, which covered approximately 20,000 square miles between 10,000 and 30,000 years ago. Today the lake is 75 miles long, 35 miles wide and normally 33 feet deep. Several companies process salt from the lake’s water.

Types of Salt:

1) Table salt – made from salt deposits taken from salt lakes. It typically has additives to prevent clumping.

2) Coarse salt – has a larger grind and rough edges.

3) Iodized salt – is table salt with iodine added. It also has a tiny bit of sugar added to prevent discoloration caused by the oxidation of the iodine.

4) Kosher salt – is coarse salt with no additives.

5) Other kinds of salt include celtic, dairy, rock, pickling, sea and seasoned.

Tips and Hints:

1) To make boiled eggs easier to peel, add some salt to the water.

2) Add salt to poaching water – it will help the egg whites to set faster.

3) Mix 1/2 teaspoon salt and 8 ounces of warm water. Gargle for sore throat relief.

4) Cover bee stings with salt to relieve the pain.

5) Wash fresh spinach or other greens in salted water for faster,easier cleaning.

6) Salted water will help keep sliced apples and potatoes from turning brown.

7) Add a few grains of rice to salt shaker to keep salt flowing freely. Humidity can cause it to clump in the shaker.

8) Plain salt will keep indefinitely. Seasoned salt, however, should be used within a year.

For a delicious baked potato, spray the potato with cooking spray and roll in kosher salt before baking.
"No man is worth his salt who is not ready at all times to risk his well-being, to risk his body, to risk his list, in a great cause." (Theodore Roosevelt)

Today is CD Player day, so play a few CDs and enjoy! It’s also International Day of Older Persons, and I’m too quickly becoming one!  Tomorrow is Guardian Angels Day, World Farm Animals Day and International Day of Non-violence. Be sure to check the “Holidays” page for the complete October listings.
Your comments and suggestions are always welcome. Thanks for reading!

No comments:

Post a Comment