Sea salt is seawater salt which is created by the evaporation of seawater. It's mainly used as an additive to food, cooking, makeup and even for preserving foods. It's also referred to as solar kosher salt, rock salt, or sea pea.
Like most mineral deposits, the production of sea salt dates back to prehistoric times. The salt deposits have been found in caves on islands, in sand dunes in Africa, the Pacific Coast of Australia and New Zealand, in the Himalayas, and in numerous other locations. It's also found in the North Sea, in various coastal areas of Turkey, and in parts of the Mediterranean.
Salt formation is a very complex process, with the presence of oxygen and carbon dioxide, an important element. In the ocean, these gases combine with a chemical reaction to produce sodium, potassium and bicarbonate salts. When seawater comes into contact with air, and the combination of both gases creates chlorine, sodium chloride and potassium chloride, which are then separated from these by precipitation. This process is called adsorption. The result of this process is what we refer to as sea salt.
The manufacturing of sea salt begins by taking an extract of this mineral and extracting sodium and chloride from it. Sodium chloride is the salt most commonly used for cooking purposes, and potassium chloride is used in cosmetics. This mineral is extracted from sea sand by using steam under pressure. Salt crystals form at the bottom of the tank when the process is complete.
Sea salt can be used to preserve food either in dry form or as liquid and is usually added to marinades, soups, and stews, as well as added to food that will go bad. For example, if you are serving fish, adding a little sea salt to your marinade can make it taste better, and it is not only a convenient way of serving but also a good method of storing as well because of its long shelf life.
When preparing a kosher salt recipe, it's important to know exactly what to use as this product will vary from recipe to recipe. There are two main varieties dry and liquid sea salt. When using liquid sea salt for cooking, it's best to add it to food slowly, for about half an hour or so until you get the desired taste and texture.
A sea salt recipe will typically contain one-third of a teaspoon of potassium chloride and one-half teaspoon of sodium chloride, as well as trace amounts of other minerals such as magnesium and bromine. When using sea salt as a food preservative, it is necessary to use organic ingredients and to keep the mixture away from oxygen. You don't want the salt to react with oxygen because the product will lose its flavor and taste. It should always be kept away from sunlight, which destroys the chemical compounds. If used for the preservation of fish and meat, the salt should never be put in boiling water as this will destroy the salt mixture and cause its loss.
There are some salt recipe books that will give you detailed instructions, which is especially helpful if you're new to the idea of cooking with salt. However, if you're a beginner it's easiest to just experiment. If you can't get the sea salt recipe right, don't fret, as there are plenty of online salt recipes that you can find online. or at your local grocery store.
Another good thing about sea salt recipe is that it will help preserve meat. Just keep in mind though, that when using salt for cooking, it's always best to avoid anything with fat. Also, if you're not going to use a sea salt recipe for curing food such as meats or fish, it is always best to cook them cold, for up to 24 hours to get the most out of the product.
For those who aren't quite sure about using sea salt, they might be interested to know that sea salt is a natural preserver for those suffering from asthma. This is one of the reasons why many people prefer to purchase the salt crystals rather than using normal table salt, as salt can also be beneficial for curing respiratory conditions. So the next time you're thinking of making a meal or baking a cake, consider adding a pinch of sea salt to your recipe.
No matter how you use your sea salt recipe, it's important to remember that you should never use too much and that a little goes a long way. So try to experiment a little and see what you think will work for you.