What is the seaside salt?
pickling salt is a type of salt that is designed specifically for pickling and canning. To be best suited for intended use, this type of salt is particularly clean and is usually very fine to ensure that it is easy to dissolve. Many markets have tilting salt, although people in some cities might have to look for it a little. In a pinch, this type of salt can be replaced by kosher salt or table salt, although these salts may not work either.
fine grains
Fine grain of mobile salt is important because the salt is easier to dissolve. This means that the salt will be evenly distributed throughout the Solace and will create the required salinity to make pickled food safe for storage and eating. Without fine -grained salt, chefs would have to be extremely careful to make sure all the salt had dissolved, which would create a even suspension in Solce.
prevents color
The purity of choosing salt is important from an aesthetic point of view, but not necessarily in terms of food safety.Fine salt, such as typical table salt, will be confused by pickled food, which can make them unsightly, and anti-caking agents used in most salts cover the brine. None of these problems is dangerous, but most people do not like to eat colored food that has been hunted from a cloudy brine, so the chefs use breaking salt instead.
Further use
pickling salt may not only be used for pickling. It can also be used as well as conventional table salt in recipes, even if it tends to cake, so people should be careful with a mobile salt around moisture. To avoid coating in stored seaside salt, several rice grains can be added to the container. Baked salt can also be baked in the oven to bake moisture, making it easier to lay down the baked salt.
selection brine
In addition to salt includes a marine brine usually a range of spices that slowly leach intoMeals in cucumbers and fill it with taste. Depending on the spice used, the pickled food can be hot, salty or relatively neutral in taste. The intensity of the salt taste varies depending on whether the food is handled in vinegar with salt as a preservative or whether the salt brine itself was used for pickling.
4 In the egg test, the egg is dropped into the brine. If it floats, the brine is good, but if it sinks, the brine is not salty enough.