if it is at all possible, add the salt after you have cooked the food. high heat will alter and destroy some of the beneficial properties of the salt. you still retain all of the minerals inside, but there are other aspects to sea salt that i have not yet mentioned, that are high heat sensitive.
i know in a professional type environment this is difficult to do, but when you cook for yourself, friends, or family, try to add it after you take it off the heat.
what is your specialty????
i know in a professional type environment this is difficult to do, but when you cook for yourself, friends, or family, try to add it after you take it off the heat.
what is your specialty????
Comment