On food and cooking the science and lore of the kitchen ( PDFDrive ) 1216

crunchytextureandaburstofflavor.Theflat
crystals don’t pack together as compactly as
cubic crystals, so a given volume measure of
flake salt weighs less than the same measure
ofgranulatedsalt.
Kosher Salt Kosher salt is salt used for the
koshering process, the preparation of meats
according to Jewish dietary laws (p. 143). It
comesincoarseparticles,oftenflakes,andis
sprinkled on the freshly butchered meat for
thepurposeofdrawingoutblood.Becauseit’s
meant to remove impurities, the salt itself is
not iodized. Many cooks like to use kosher
salt in general cooking for its relative purity
andeaseofdispensingbyhand.
Unrefined Sea Salt Unrefined sea salts are
produced in the way that agricultural crops
are: their beds are managed and tended, the
salt is harvested when ready, and minimally
processed. The tending consists of a slow
progressiveconcentrationoftheseawater,and


cantakeasmuchasfiveyears.Inmostplaces
the freshly harvested salt is washed of its
surface impurities before drying. Unrefined
versions are not systematically washed of
their coating of minor minerals, algae and a
few salt-tolerant bacteria. They therefore
carry traces of magnesium chloride and
sulfate and calcium sulfate, as well as

particlesofclayandothersedimentsthatgive
thecrystalsadullgraycast(unrefinedFrench
salts are calledselgris, “gray salt”). Because
taste and aroma compounds are often
detectableinminuteconcentrations,andthese
salts include both organic and mineral
impurities, it’s possible that they would have
a more complex flavor than refined salts,
though that complexity would be
overwhelmedbyanyfoodtowhichthesaltis
added.
Fleurdesel Fleur de sel, literally “flower of
salt,”meaningthefinestandmostdelicate,is