Well we’ve come a long way from the box of salt with the little girl on the cover with the dog pulling at her shorts. Now we have a lot of different varieties and they’re all have their twist on the market. Personally I don’t care if how fine or exotic the salt may be if it still has a high sodium content, then it is still dangerous to the health of every consumer. Let’s face facts, ppl usually don’t want to face reality when it comes to their health especially when it may mean sacrificing the quality and flavor of their food. So ppl continue to use (abuse) salt until their doctor takes them off it totally and then they have a hard time finding something to suplement them in their comfort zone when it comes to their seasoned food. Ppl, I think Mrs Dash looks like chopped grass from your lawnmower, and to just switch from salt to plain herbs is just……………….wrong! Here are a few of the salt’s I like, but check their SODIUM CONTENT people!!!
O.K. first on the list is Diamond Chrystal Kosher salt.
This is by far my favorite salt to use in the Kitchen. Lite in taste, not over powering and a clean finish on the palet when done. It dosen’t overpower the food and enhances whatever it is you are cooking. One of the few salts I would use in a marinade. The sodium content is equally impressive. A full 66% less sodium than other brands of it kind. This is a salt I would reccomand for using for ppl who require a low sodium diet or are just concerned about the sodium level a loved one is taking in.
Next we have Fleur de sel…
Not a good pic I know, but it’s what they had. Now this salt is the prize of the sea it is said to have the most delicate flavor and virtually blend in with the food you use it on. Called the saffron of the sea, this fine grey sea salt is the first top layer of evaporated seasalt in an evaporating pool of sea water. (You know what they say about cream, eh.) I’ve often imaginged what it would to my food if I used it in my Kitchen, at a pricy $19.71 a lb, I chose to leave it up to my imagination. I don’t know about the sodium content but I’d assume it’s the standard580mg per serving.
Smoked Sea Salt…
Smoked seasalt is verrry different and can be used on a variety of dishes. I’d mainly use this salt as a finishing salt to sprinkle over a dish, to add an outdoor-sy flavor and feel to the dish. * ie seafood/grilled salmon, rosated turkey breast, and earthy type vegetables/mushrooms, and asparagas, etc. The sodium content is the standard 580mg per serving but you just need a sprinkle for the flavor enhancement.
Now we have Red and Black Sea Salt…
These salts have a head on blast of full salt flavor. Very little flavor difference because of the colors, but there is some distinction. Most, if not all, of these salts are from Hawaii and processed in a special way. Artisan salt farmers in Hawaiiharvest these special salts in a hand crafter mannerto give the salt the highest qualityand flavor Evaporated in ground pools, dried in greenhouses and mixed with Lava rock(Black) and alae clay(red) for a high mineral content. Sodium content is the standard 580 mg per serving but these aren’t salts you use in everyday dishes. Y ou can utilize these in sauces, in brines and cures for drying and smoking meats and seafood. Because of their decorative appeal, you can use them to add a splash of color for a bed of Oysters or Clams.
… and finally we have Maldon brand Sea Salt.
Of my favorite salts, this has to be #2 on the list. I love it because of the way it crystalizes before it’s harvested.
When sea salt crystalizes, it should form a pyramid shape because of the way the water is evaporating.
It has excellet flavor and dissolves quickly into whatever dish you’re preparing. You can utilize this salt on anything from standing rib roast to a crisp garden salad. The sodium level is the standard 580 mg. per serving, but you won’t use that much. It has no overpowering taste but still finishes clean on the tongue. This one is definately a keeper.
Till next time yall, this is the one and only “RudeBoii” Chef, hittin ya up;…………… and I’m out!
To get ya started with a few ideas from our chefs mind, here are some of his more traditional Marinade recipes. (His arm is still sore after we twisted it to get these; but hey, you’re worth it. Enjoy!!!
Southwestern Garlic and Lime
2 Tbsp. Chopped Garlic
1 Tbsp. Chopped Cilantro
½ C. Lime Juice
1 Tbsp Lime Zest
1 Sm. Spanish onion (chopped)
3/4 C. Corn Oil
3 Tbsp S&B Seasonings Chili Gold
~or~ 2 Tbsp S&B Seasonings Southwestern Blend
and 2 Tbsp S&B Seasonings Chili Gold
Add 2 Tbsp corn oil to a sauté pan, when the oil is hot; add your garlic and half the cilantro, until the garlic is light brown. Add your onions and coat them with the oil in the pan, remove from heat and let stand in the pan. Place the remaining ingredients in a bowl and whisk together. Place your onions and garlic in the bowl and incorporate them. Let stand in the refrigerator for at least 1 hour. Remove and pour over meat or vegetables.
Let meat marinate for 2 hours or overnight. If marinating vegetables, remove from marinade after 5-10 minutes and let the marinade drain off. Grill when no more oil is draining off of the vegetables.
1 Tbsp Minced Garlic
1 Tbsp Minced Shallots
2 tbsp chopped Scallions
¾ C. Lemon Juice
¼ C. Honey
¼ C. Orange Juice
1 ½ Tsp frozen concentrate O.J.
1 ½ C. Olive Oil
3 Tbsp S&B Signature Seasoned Salt
Combine all ingredients in a blender and place on the lowest setting. You want some chopping but not liquefying. Blend for about 7-10 seconds. Place in an airtight container and set in refrigerator for a minimum of 3 hrs.to overnight so flavors can develop.
¼ C. Toasted Sesame Seeds
½ C. Sesame Oil
½ C. Vegetable Oil
¼ C. lite Soy Sauce
¼ C. Orange Juice
1 ½ Tsp frozen concentrate O.J.
½ tsp Orange Zest
2 oz. Lemon Juice
½ tsp Lemon Zest
1 Tbsp Chopped Scallions
1 Tbsp. Chopped ginger
1 Tbsp. Chopped Garlic
¼ C. Honey
3 Tbsp. S&B White Seasoned Salt
Heat 1 Tbsp Sesame oil and 3 Tbsp Vegetable oil in a sauté pan until hot. Add the Scallions. Ginger and Garlic & sauté until very fragrant, remove from heat. Combine the remaining ingredients and set aside until sautéed mixture is cool, then add. Refrigerate overnight.
* If you want a little sweeter flavor, add 2 tbsp of Molasses or Brown Sugar to marinade.
Welcome to the world of S&B Seasonings. We’re here to enhance your eating, cooking and Health lifestyle. From the latest in cooking and restaurant trends to the best uses for our line of seasonings and condiments. You really want to bookmark this site to keep up with all of the trends and insight from our chef interviews to our restaurants and food trend critiques. Visit our website at…
This will be an experience reccomending!