MILANCHIKOV SERGEY / SHUTTERSTOCK . COM
THE CULINARY MAGIC OF SALT
Growing up , you probably used one type of salt for cooking and seasoning food — plain white table salt . Today , there are dozens of salt varieties . Different locations , harvesting methods , production techniques , textures and infused flavors create numerous types of salt .
“ Salt is in every piece of food we cook ,” says Daniel Rinehart , chef de cuisine at Ocean Forest . “ From curing things to different types of salt that have very specific uses , you can generate a lot of creativity as a chef just by thinking of a use for a type of salt .”
One of Rinehart ’ s favorite go-to salts is Maldon sea salt , which is harvested by reducing sea salt rather than gathering rock salt that ’ s already in crystal form . “ It ’ s flakier and makes beautiful , snowflake-like shapes . It doesn ’ t dissolve as quickly as granular table salt ,” he says . " It ’ s a perfect salt for finishing a piece of meat ." For example , Rinehart might slice and fan out a steak and then sprinkle a little Maldon sea salt on it . “ It gives it that little punch of salinity you need with a rich food like a sliced ribeye steak ,” he asserts .
It ’ s also a good choice for salads made with watery fruits and vegetables like tomatoes , cucumbers and stone fruit because it doesn ’ t pull out the water . “ They keep their structure and integrity but are fully seasoned ,” Rinehart explains .
Himalayan sea salt , which he says has a nice kind of mellowness , is great for finishing a dish . Maldon salt is good if you want something slightly softer and flakier , while Himalayan pink salt gives you a lighter , fresher flavor .
Rinehart also recommends gray salt . “ One of the first chefs I worked for described it as seasoning in a horizontal way . It brings out the flavors and the savory notes of food without spiking the salinity so drastically ,” he notes . It dissolves well , making it good for brining .
When you ’ re selecting salts for home cooking , remember to consider the consistency as well as the type of salt . Coarser salts dissolve more slowly , but they are easier to measure by hand . Finer salts dissolve quickly , but it can be harder to take a pinch and understand how much salt you ’ re getting .
Also , don ’ t overlook salt ' s potential to enhance a cocktail . Branch out from a traditional salt rim on a margarita and try a salt blended with chili powder and citric acid instead . “ It creates a sweet , sour and spicy rim ,” describes Rinehart .
FALL / WINTER 2022 / 23 | SEA ISLAND LIFE 39