On food and cooking the science and lore of the kitchen ( PDFDrive ) 1220

ThePhysicalPropertiesofSalt
Salt generally remains a solid in the
kitchen unless it’s dissolved. Roomtemperature water can dissolve around
35% of its weight in salt, to give a
saturatedsolutionof26%saltthatboilsat
around228ºF/109ºCatsealevel.
The particle size of salt crystals
determines how fast they will dissolve, a
fact that can make a big difference when
adding salt to a low-moisture food, for
example to a bread dough that has been
made by the autolysis method (p. 536).
Flakesaltsmaydissolvefourtofivetimes
faster than granulated salt, and finely
groundsaltnearly20timesfaster.
Solid
salt
crystals
melt
at
1,600ºF/800ºC, and evaporate at around
3,000ºF/1,500ºC, temperatures reached in
wood fires and glowing coals, which can
vaporize salt and deposit a thin film on
foodsabovethem.


Chapter12

Sugars,Chocolate,
andConfectionery

TheHistoryofSugarsandConfectionery
BeforeSugar:Honey
Sugar:BeginningsinAsia
EarlyConfectioneryinSouthwestAsia
InEurope:ASpiceandMedicine
ConfectioneryforPleasure
APleasureforAll
SugarinModernTimes
TheNatureofSugars
KindsofSugar
TheComplexitiesofSweetness
Crystallization
Caramelization
SugarsandHealth
SugarSubstitutes
SugarsandSyrups