Friday, May 9, 2008

More on Salt

I found more information on the cooking uses of salt in Twinkie, Deconstructed by Steve Ettlinger - there are a bunch. In addition to the uses I found in The Joy of Cooking, salt combines with sugar to make sweet foods sweeter; gives dough uniform grain, texture, and strength; controls the yeast reaction in breads so bubbles are small and uniform; allows batter to hold more water and carbon dioxide, making for better holes and expansion; fights bacteria and mold growth; activates and sets food color (it also sets the color of red embroidery floss); creates texture and rind in cheeses; and acts as a binder in sausage fillings.

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