Using Salt In Desserts
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Why You Should Use Salt in All Your Desserts
I do understand that there are health concerns associated with ingesting too much salt. I am of the opinion that many of the issues associated with salt could be alleviated if not eliminated altogether just by drinking enough water, but that is not the point of this lens.
Since we must ingest some salt every day, and since many folks say, "Life is Short. Eat Dessert First," I say, "Don't Forget to Use Salt in Your Desserts."
Not only do we need salt, but salt also makes everything taste better. If you are adding salt judiciously to everything you cook, your food will not taste salty, it will just taste good.
Pastry Chef at Lola Emphasizes Salt in Desserts.
Kosher Salt in the Dessert Kitchen
Most professional chefs extol the virtues of using kosher salt over regular iodized salt in cooking. I agree with them. Most chefs add salt with their fingers, not with measuring spoons, and it is much easier to grab and deposit the larger flakes of kosher salt than it is the fine grains of iodized salt.Kosher salt also has more of a clean salt flavor. If you don't believe, me, taste the two kinds of salt side by side. I'll wait........See! The iodized salt is a bit more "in your face." The kosher salt has a nice, salty-not-chemical taste.
Since it is so much easier to use kosher salt by the pinch, it's a good idea to keep it in a container with a wide opening so you can reach in and get what you need. This is where the salt cellar comes in. Many people collect salt cellars, and often they are very small and decorative. These types of cellars are perfect for passing at the table, but when you're cooking, you really need a large, no-frills salt cellar that you won't have to refill every day or two.
If you are concerned that you will add too much salt to a dish you are making, grad a pinch of salt and then measure it using your measuring spoons. Try this a few different times, and you will be able to accurately equate one of your pinches to a corresponding measure. Once you've done that, lose the measuring spoons and measure salt like a true chef.
Keep Your Salt Close at Hand
Totally Bamboo Large Salt Box
Amazon Price: $19.45 (as of 02/14/2012)
A salt cellar is a wonderful addition to your kitchen counter. Keep your salt close by without keeping the ugly box out on the counter. The wide opening is also perfect for reaching in and grabbing a pinch or two of salt. Much more precise than pouring from the awkward metal spout.
Using Salt Correctly
If you add a very small amount of salt with every step of cooking, the salt will become a part of the dish. Waiting to add salt until the end of cooking results in salty food.
Salt in Desserts. What's Your Take?
People shun salt in foods for many reasons
Do you think that salt has a place in the dessert kitchen?
Fetching blurbs now... please stand byAbsolutely! I wouldn't make a dessert without at least a pinch of salt.
Jimmie says:
Salt is a must have in baking and most cooking.
It balances the flavors.
Posted November 17, 2008
No way! If I'm going to put salt on something, it'll be a steak, not strawberries.
Check out Salt Traders
For an exhaustive look at all kinds of salts, check out Salt Traders. You won't be sorry.
Sea Salt as a Finishing Salt
There are many reasons not to use certain salts as ingredients in a dish. Some salt is extremely expensive. Other salts have such a lovely color, flavor or texture that you want to highlight them, not bury them in the dish.Wait, you say. Salt it salt. While it is true that all salt is made up mostly of sodium and chlorine, there are countless other minerals and organic impurities that can contribute to the vast array of color and flavor variations in salt.
One type of finishing salt is called Fleur de sel (salt flowers). It is hand harvested from beaches in Brittany, France. Fleur de sel is slightly damp (you know, from being in the ocean and all), and it is slightly gray from the chemical impurities specific to that area.
Another lovely sea salt to use for finishing or for a slight salt "crunch" in a dish is Maldon Salt. Maldon salt is a sea salt produced in Essex, England. Unlike the just as wonderful fleur de sel, Maldon sea salt is completely white and free of impurities.
A simple way to bring a restaurant touch to a dessert at home is to just sprinkle a very few crystals of either fleur de sel or Maldon sea salt on top of whatever you are serving. This finish is particularly effective on desserts containing nuts, chocolate or caramel.
Maldon Sea Salt--the Perfect Finish
Maldon Sea Salt - 2 packages!
Amazon Price: $12.50 (as of 02/14/2012)
Maldon Sea Salt is slightly damp and is comprised of very large flakes. Mix a little into peanut butter ice cream for a delightful, clean salt flavor and crunch. Sprinkle just a flake or two on top of fresh berries or a caramel sundae. The unexpected burst of flavor enhances the entire dish.
Fleur de Sel--Salt Flowers
Le Saunier De Camargue Fleur De Sel (Sea Salt), 4.4 oz
Amazon Price: $7.95 (as of 02/14/2012)
Fleur de sel is hand harvested from remote beaches in the Brittany region of France. Damp and pale gray, fleur de sel is perfect for sprinkling atop a dessert for a slight salt crunch.
Using Salt Correctly
If food tastes salty, it has been over-salted. Correctly seasoned food will taste great, not salty.
The Importance of Salt
Without salt, our nerves and muscles wouldn't work correctly, and our blood couldn't carry carbon dioxide to the lungs to be gotten rid of.
We need a little salt every day to replace what we sweat out. Since salt is essential, we may as well make the best of it and use it to enhance our food.
Salt in Desserts? Are You Serious?!
Many home cooks have learned that salt only has a place in savory foods. I blame cookbooks for that. Used judiciously, salt makes everything taste better without tasting salty. What do you think?
Adding Salt to Desserts
It Takes a Little Practice.
I hope by now I have convinced you that, if you want your desserts to taste as good as they possibly can, you're going to have to put some salt in them. If you're not used to adding salt to sweet dishes, this can take a little practice.Generally, you should add a little salt as you add separate ingredients, but if you're new to the idea, you need to train yourself to add just enough salt to bring out the flavors without making your dessert salty. Until you learn this, this is what I recommend. Make something that you would normally never dream of putting salt in. How about vanilla pudding?
Go ahead and make a small batch of pudding (yes, from scratch), leaving out any salt that is called for. Now, taste the pudding while it is still hot. It will taste very sweet and fairly one-note vanilla. Now, add a wee pinch of salt. Stir well, and then taste again. You will notice a bit more depth of flavor as the salt highlights flavor notes that were masked by the sugar in the pudding.
Continue adding wee pinches of salt, stirring, and tasting, noting the complexity of flavor. The first time you try this, you might go over the edge and end up with slightly-salty pudding. This is a small price to pay for learning how a perfectly seasoned sweet dish should taste. And once you learn how "well-seasoned" tastes, you won't make that mistake again.Now go, and add some salt to your desserts. You'll soon be the best baker/pastry chef on the block!
The Great Salt Quote Tee-Shirt Contest
Vote these quotes about salt in desserts up or down. Add your own and vote them up. First quote that gets 20 votes goes on a tee shirt! Make sure to become a fan so you'll know when the shirt makes its debut!
Kosher Vitamins Vitamins & Suppliments
Contact us for Kosher Vitamins, we have a discounted more...0 points
Focus on Salt in Cooking
Blog Posts from Google
- Taking the pulse: Sharing resources on how to reduce sodium
- The ?American Heart Association Low-Salt Cookbook? is in its fourth edition, and includes more than 200 recipes for everything from appetizers to desserts. When My Plate replaced the food pyramid, the US Department of Agriculture also launched a free ...
- Three Sweet Recipes for Valentine's Day Desserts
- Whisk flour, baking soda and salt in medium bowl. Whisk buttermilk, vinegar, vanilla and eggs in large measuring cup. Mix cocoa with food coloring in small bowl until a smooth paste forms. With an electric mixer on medium-high speed, beat butter and ...
- Valentine's Day Recipes: Two Desserts from Birch & Barley's Tiffany MacIsaac
- Add the egg yolks, sugar, and salt to the bowl of a stand mixer fitted with a whisk attachment.(You can also use a hand mixer and a mixing bowl.) Whip on medium-high until the egg yolks are pale, yellow, and thick. Add the purée or coffee and mix to ...
Keep Your Salt Handy with a Salt Pig
Yes, a salt pig!
Gourmet Caramels with Gold Leaf and Fleur de Sel
The Perfect Ice Cream Flavor: Salted Caramel
If you STILL don't believe me, check this out!
Top Ten Desserts to Put Salt In
I already said that salt is vital in all cooking, but there are some desserts that really benefit from the judicious use of salt. Some of these desserts only require a mere pinch, others might require a bit of a heavier hand. All of them taste better with salt, though.
Hot Fudge Sauce
A pinch or two of salt will make your chocolate mo more...2 points
Vanilla Pudding
Please, make this yourself. Use a healthy pinch of more...1 point
Macerated Berries
A bit of sugar, a squeeze of lemon and a pinch of more...1 point
Jellies and Jams
Balance any bitterness and bring out the fruit fla more...0 points
http://www.bridgekitchenware.com/browse.cfm/pastry-brushes/2,413.html
martellato pastry equipment - Kitchenware for the professional more...0 points
Using Salt in Brownies
Salt and chocolate are special friends. Like wine, chocolate contains many complex flavors which can be brought to the forefront by the judicious use of salt. If you have a brownie recipe that doesn't call for salt, be sure to add some. Start w/a pinch, taste, and add more as needed. Just don't leave it out.
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Using Salt in Cakes and Cookies
My rule of thumb is to use about 1/4 teaspoon of salt per cup of flour. So, if your cake or cookie recipe calls for three cups of flour, you should use about 3/4 teaspoon of salt (a little more or less, to taste).
Sea Salt Ice Cream
A couple of notes. Temper the hot milk into the egg yolks as opposed to dumping the yolks into the hot milk. Strain the mixture before chilling, just to make sure there are no scary egg lumps in it. Churn the mixture, and then pack it in Popsicle molds (or just churn and eat with a spoon) to give you a better texture.
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What Have You Learned About Using Salt in Desserts?
So, tell me what you've learned that you didn't already know before? Are you more or less likely to break out the salt the next time you make cookies or pudding? Would you just like to leave a general comment? You've come to the right place!
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ElizabethJeanAllen
Jul 27, 2009 @ 5:18 pm | delete
- Salt is the most used seasoning. It's used in more foods than most people realize.
Thanks for sharing.
Lizzy
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Janusz
Apr 14, 2009 @ 5:00 pm | delete
- Great Lens! Blessed by a Squid Angel :)
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awelldressedbullet
Mar 12, 2009 @ 4:12 pm | delete
- What a fabulous lens, such a great topic, interesting, informative and loved your pictures. I'm not a big dessert baker, but the concept makes great sense! - Kathy
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TheGreenerMe
Jan 17, 2009 @ 6:40 pm | delete
- Great lens! I have always been nervous about using salt as I didn't want a strong "salty" taste. But now I will give it a chance :) Thanks!
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pmolinero
Jan 6, 2009 @ 3:16 pm | delete
- This is a great lens with a lot of good ideas and tips. I use salt when cooking but never thought of using it with desserts. I will try it next time. Thank you for sharing this. 5*
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Just don't forget to use the salt!
Are Folks Tweeting About Salt and Desserts?
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- breakinporcelan
- @emeraldembers @ibroketuesday CAN WE HAVE SALT-WATER TAFFY FOR DESSERT?
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- Rudydzr
- allspice sea salt - 7.6 oz: Although most often used as a dessert spice, allspice complements both meats and veg... http://t.co/6RGWzLhT
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- TeezoSuave
- @Tae2Fake I just walked across the dessert with a jacket eating crackers with extra salt I'm DEHYDRATED
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- sharnawillis
- dessert was ruined when the girls put salt in my ice cream. how rude..
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by jfield
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