Cooking with Salt
Pickling is an old method for preserving food in a brine or vinegar solution. In our Zesty Shrimp Salad, we've adapted the brine to be more like a highly flavored marinade; true pickled shrimp would be too strong to eat without rinsing first. This marinade preserves the food for just three to five days, instead of months, but it makes a tasty appetizer that's not too salty. Placing the shrimp in the marinade while they're still hot allows the flavor to penetrate.
Recipe: Zesty Shrimp Salad
Method: Salt Crust
Kosher salt's course texture makes it ideal for roasting—the large crystals lock together to form a strong crust and seal in moisture.
Recipe: Salt-Roasted Whole Red Snapper
Thinly slice or chop preserved lemons (both rind and flesh), and add to fish, lamb, or chicken recipes. They also give a big flavor boost to tuna, lobster, and pasta salads. Remember to taste the dish before seasoning with additional salt.
Recipe: Preserved Lemons with Rosemary
Use gourmet salts as a finish just before serving a dish. Atop fudge, flaky types shaped like pyramids or thin shards show up the best and won't overpower the sweet. Here, sprinkled sea salt surprises the palette and brings out rich, dark chocolate flavor.
- Recipe: Bittersweet Fudge with Sea Salt