Seasoning tips

Salt

Salt is the main seasoning ingredient we use. It heightens the flavours of food, whatever you’re cooking. You can even use it in some sweet dishes, such as salted caramel.

Salt isn’t bad for us, as long as we don’t eat too much of it. The danger is the hidden salt in processed foods, like cereals and pre-prepared meals. With these, we often don’t realise the amount of salt we’re consuming – so when cooking at home, it’s important to have good salt dispensers, where you can see how much you use.

Types of Salt

There is no substitute for the flavour of a good quality sea salt. Pre-ground pepper or table salt, in our opinion, will never release the same intensity of flavour.

 

Some of the most popular

 types of salt are:

 

Coarse salt

made up of large-grained salt crystals, so best used in a grinder

Salt flakes

fine crystals of sea salt

Fleur de sel

the ‘caviar’ of salt, which comes from France to be truly authentic; great for salads and cooking fresh vegetables

Grey salt

a moist, unrefined sea salt, which has a very minerally flavour; generally used at the table

Smoked sea salt

great to season soups, salads, pasta dishes and sandwiches.

 

Quick tips for Using Salt

Salt takes away the bitterness from food and adds flavour. Without it, meat, vegetables and fruit can taste dull or insipid.

 

Salt makes the flavour in a dish sparkle – but if you can taste it over the other flavours, there’s too much.

 

Salt is a preservative, used for salting and curing.
It draws out moisture. When cooking meat, this makes a huge difference, as salt draws out protein moisture, which then evaporates, intensifying the flavour.

 

In bread, salt controls the fermentation rate of yeast and has a strengthening effect in the gluten of the dough. If you leave out salt, you end up with air pockets.
Adding salt can balance the sweetness in cakes and muffins.

 

Boiling eggs in salted water makes them easier to peel.

 

Adding salt to boiling water increases its temperature, which results in faster cooking.

When do I use a mill, salt pig or pestle & mortar?

Mills help you control the amount of seasoning in your cooking. You can use them to add small amounts and to produce fine or coarse grinds. The Cole & Mason Gourmet Precision Mills are ideal for this: with the pre-set grind selector band round the middle of the mill, it’s easy to alternate between fine and coarse grinds while you’re cooking.

 

With a salt pig, you can spoon out larger quantities of salt quickly – ideal when you’re adding salt to pasta or vegetables, or when you’re dry-curing meats. The Cole & Mason salt pig features an integrated spoon, so adding salt is even quicker and easier during cooking.

 

The pestle and mortar is perfect for grinding and mixing your own seasoning blends. You can choose from a variety of sizes and qualities – look for one that creates maximum contact between the two components, so it crushes and grinds spices, herbs and seasonings most effectively. With its beautifully polished and curved exterior, the Cole & Mason pestle and mortar has been designed specifically for this task.