Salt is a common seasoning found in almost every kitchen, but did you know that there are various types of salt with unique flavors and properties? In this episode of “How Stuff Works,” we delve into the world of salt and explore the differences between iodized salt, kosher salt, sel gris, and fleur de sel. We also examine the science behind our taste for salt and why it’s essential for our bodies to function correctly.
The program starts by discussing the two most common types of salt: iodized salt and kosher salt. While these salts are widely used, they have distinct differences in texture and taste. Iodized salt is a fine-grained salt that is typically used as a table salt. On the other hand, kosher salt has larger crystals that make it easier to control the seasoning of food, and it’s often used by professional chefs.
The program then explores two types of artisanal salts: sel gris and fleur de sel. Sel gris is a coarse, moist salt that is harvested using traditional methods, while fleur de sel is a delicate, hand-harvested salt that is prized for its unique flavor. Both of these salts have a different taste and texture from iodized and kosher salt, and they’re often used as finishing salts to add a subtle flavor to dishes.
The program also explains the science behind our taste for salt. Our bodies require salt to function correctly, so we have a built-in preference for it. However, too much salt can be harmful to our health, and many people consume more salt than they need. The program explores the various health risks associated with consuming too much salt and provides tips on how to reduce salt intake.
In conclusion, “How Stuff Works: Salt” is a fascinating exploration of the different types of salt and their unique flavors. The program provides insights into the science behind our taste for salt and its importance to our bodies. Whether you’re a professional chef or a home cook, this episode is a must-watch for anyone who wants to learn more about the world of salt and its impact on our health and cuisine.