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Salt is the oldest condiment known. It is a basic element of global gastronomy and its use is more complex than it is believed since it makes the capacity of other senses that intervene in the appreciation of taste. Bodega de los Secretos, the most romantic and safe restaurant in Madrid, explains everything about the different types of salt and the most suitable use in kitchen. In addition, it presents one of its dishes with this millennial ingredient
Common salt or table. It's the one who's been present all life in the kitchens. It is extracted from mines and salt deposits and then refined to eliminate impurities. It is also added anti-agglomerants to prevent it from being appealed and hardened, and is fortified with the addiction of other elements such as iodine. It works very well to adobar meats and fish, and seasoning stews, soups, sauces or salads.
Sea salt. It is obtained from the evaporation of sea water in the saline and it doesn't go through no processing, thus preserving some minerals such as calcium, magnesium or iodine. Unlike the common salt, it does not grind, so grains have a larger size and a robust look. It tastes more than the common salt, perfect for the roasted meats and even the salads.
Fat salt. It is a thick sea salt crystallized in grain, special to use on the plate or grill, in fish, seafood or meat. Also to cook the salt ́determined fish like bass or gold, or even grilled vegetables.
Salt scales. They are a type of gourmet salts that are used in the kitchen to give a subtle touch to the presentation of the dishes. They come from very pure waters, which have been treated with very exclusive methods. In the kitchen they allow to use less salt, further enhancing the flavors. They are also used to decorate dishes.
Black salt. The black salt, which crystallizes under the sun, has an added active carbon, which gives it its unique color, its silky texture and a very characteristic flavor. Active carbon also has healthy properties for digestive processes, and is considered a great ally in detox diets. It works well with dishes like eggs, potatoes and carpaccio. Todos sobre el antiguo egipto
Get out of the Himalayas. It's one of the fashion varieties. His tough consistency and thick grains make it appropriate to add to dishes already cooked.
Sal Maldon. It is extracted from the estuary Blackwater RiverIn England. The process of elaboration is artisanal and laborious. The result is a crystals in the form of scales which provide a crisp texture in the palate. It is usually used for meat roasts, grills vErdura and brased mushrooms.
Kosher. It's a pure variety, I mean, It's not fluoridated or iodized.. It belongs to traditional Jewish cuisine. He has a soft and authentic taste that the common salt. Used in meats or fish previously cooked.
About Bodega of Secrets
Bodega de los Secretos is a restaurant in the center of Madrid located in rehabilitated wineries of the s. XVII. In it the cuisine is a Mediterranean avant-garde and draws attention to its space, which makes the comensal feel in an oasis in the heart of the city. Its walls are filled with bacons, domes, arches and ornamented pechines.
Its gastronomic offer is made up of all kinds, an exquisite selection of meats, fish and rice and a delicious dessert menu to finish any meal or evening in the best way.
Calle de San Blas, 4, 28014 Madrid
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Bodega of Secrets explains the different types of salt that exist and its use in kitchen
Salt is the oldest condiment known. It is a basic element of global gastronomy and its use is more complex than it is believed since it makes the capacity of o
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2024-05-20
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