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: $19.95 (as of 11/30/2009)
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: $18.99 (as of 11/30/2009)
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
Using Salt Correctly
If food tastes salty, it has been over-salted. Correctly seasoned food will taste great, not salty.
The Importance of Salt
Salt is a rock. There has to be something pretty special about a rock for us to eat it. Salt is an essential part of our make up as humans. It's in our blood; it's in our tissues; it's in our brains.
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?
Here's my favorite link:
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!
Focus on Salt in Cooking
While I focus on using salt in desserts, don't forget that salt is an essential flavor enhancer in all cooking. Please take a look at these wonderful lenses about the virtues of salt and salt mixes.-
Salt :: The Gourmet Guide
-
The BEST barbecuing secret around, natural sea salts with incredible flavor, high potency minerals naturally! Prepare your meats, vegetables and marinades with flavorful earth salts- no one will know how you do it! "Until recently salt was...
-
The Benefits of Sea Salt
-
Sea salt is one of natures true wonders. Evaporated from the brine of the sea. Sea salt is rich in mineral content and has a distinctive taste and texture. Not only is sea salt used in cooking but sea salt has many cosmetic, therapeutic and healing p...
-
Infused Sea Salt
-
At Spiceburst Gourmet Spices, we understand spices and we want to share that information with you. We're always looking for unique seasonings to make that we can use in our own kitchen and on our grill. This lens is meant to keep you informed about t...
Blog Posts from Google
- Ap-pie-tizing desserts
- Add pumpkin, sugar, salt, cinnamon, ginger, cloves, maple syrup and evaporated milk to mix. Beat until just well blended. 3. Pour blended filling into crust ...
- Deen Brothers' Delicious Thanksgiving Desserts
- The Deen Brothers, celebrity chefs and authors of "The Deen Brothers Take It Easy," whip up these delicious Thanksgiving desserts. Combine sugar, salt and ...
- Last Minute Guilt and Gluten Free Thanksgiving Desserts
- For the Raw Pumpkin Pie Crust, you'll need 2 cups pecans or walnuts, 1/2 cup soaked dates, and a dash of sea salt. Blend the crust ingredients in a high ...
Keep Your Salt Handy with a Salt Pig
Yes, a salt pig!
White Salt Pig With Spoon by BIA Cordon Bleu
Amazon Price: $9.00 (as of 11/30/2009)
RSVP Stonewear Salt Server Pig-Oatmeal
Amazon Price: $7.95 (as of 11/30/2009)
Fox Run Porcelain and Silicone Salt Pig Set
Amazon Price: $12.99 (as of 11/30/2009)
Emile Henry Salt Pig, Slate
Amazon Price: $40.00 (as of 11/30/2009)
Revol Les Grands Classiques White Salt Pig/Cellar 0.75-qt.
Amazon Price: $65.94 (as of 11/30/2009)
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
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.
Please Give to Those Less Fortunate
A Non-Profit Foundation, Planet Gumbo and their "Planeteers" provide hope and sustenance to folks in need by feeding the needy--body and soul.
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.
Hooray! I've Been Reviewed on Squidoo Lens Reviews!
Such An Honor!
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!
-
Reply
- ElizabethJeanAllen ElizabethJeanAllen Jul 27, 2009 @ 5:18 pm
- Salt is the most used seasoning. It's used in more foods than most people realize.
Thanks for sharing.
Lizzy
-
Reply
- Janusz Janusz Apr 14, 2009 @ 5:00 pm
- Great Lens! Blessed by a Squid Angel :)
-
Reply
- awelldressedbullet awelldressedbullet Mar 12, 2009 @ 4:12 pm
- 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
-
Reply
- TheGreenerMe TheGreenerMe Jan 17, 2009 @ 6:40 pm
- 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!
-
Reply
- pmolinero pmolinero Jan 6, 2009 @ 3:16 pm
- 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*
- Load More
More of My Cooking Lenses That Might Interest You
Just don't forget to use the salt!
-
Easy Weeknight Braising Recipes
-
Sometimes when you get home late from work and you're tired, but it's cold and icky out and you'd really like some stew or chili but you don't have hours and hours to spend and the kids are whining and your husband/wife will be home any second and it...
-
The Best Tomato Sauce for Pasta
-
Almost everyone loves pasta with a great red sauce. Learn how to make a great red sauce--either from fresh or canned tomatoes--without a strict recipe. Included will be several variations on the theme, ideas for pairing sauces and pasta, some product...
-
Quinoa: The Mother Grain
-
After reading about it for a couple of years, I finally tried quinoa. I am so glad that I did! It is very tasty, very nutritious, very easy to cook with and very versatile. If you've been contemplating trying quinoa, stop thinking about it and just...
-
How To Make Great Chili Without a Recipe
-
I don't mean buy chili from the grocery store--I mean make it yourself. And make it your own. There is no reason in the world that you have to follow somebody's recipe, painstakingly measuring 1/2 teaspoon of this, 2 cups of that or 8 oz. of the othe...
-
Ingredient Function in Baking: Flour, Sugar, Fat and Eggs
-
Welcome to How Baking Ingredients Work, where you will become a better baker by learning how ingredients function in baking and pastry. Once you know how the ingredients work, baking won't feel as intimidating. Also, don't miss my guide to kitchen ga...
Are Folks Tweeting About Salt and Desserts?
-
- kramerbooks
- Dessert: Caramel, Choc., Maldon Salt Cake: Choc. cake, salt. caramel buttercream, ganache icing; Maldon salt http://tweetphoto.com/5580364
-
- KramersCafe
- Dessert: Caramel, Choc., Maldon Salt Cake: Choc. cake, salt. caramel buttercream, ganache icing; Maldon salt http://tweetphoto.com/5580364
-
- saplanet
- Lis The dessert that came on the dinner tray was nice, red bean with orange peel. I am now given the 'salt' solutio... http://bit.ly/6fKMYo
-
- lapetitebaker
- LPB Dessert Pies: Sugar Cream Pie III | Submitted By: Teri: Sugar, cream, flour, salt and a sprinkle of cinnamon go into http://url4.eu/qdRf
-
- gregmadsen
- @justice_league :ate at Pats BBQ in south salt lake. 15% of anything you buy for dessert goes toward CF research
by jfield
Explore related pages
Salt :: The Gourmet Guide- The BEST barbecuing secret around, natural sea salts with incredible flavor, hig...
Spiritual Protection-Why it is important!- Protection: 1. the act of protecting or the state of being protected; preservati...
Get Salty - Salt Pigs, Cellars, Grinders and More- As more and more of us become interested in cooking (really cooking, not the ope...
Infused Sea Salt- At Spiceburst Gourmet Spices, we understand spices and we want to share that inf...
SeaSalt and Water - Nature's Cure- Most causes of disease and degenerative conditions can be traced back to one cul...
Best of Sea Salt Caramels on Twitter - Salted caramels have been candy favorites for a long time. The arrival of gourme...
