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Friday, 18 February 2011

A lot of people still question: Why is salt being added to desserts & sweet baked goods? Well, just as salt is essential for cooking, it is essential for baking. If you are looking for a great tasting, sturdy, and a longer lasting pastry, a small pinch of salt is the way to go!

That small amount of salt can make the biggest difference and go a long ways, changing the intensity of flavor from chocolate to chocolate-ier, vanilla to vanilla- ier, or fruity to fruity-ier, etc. Salt doesn't only act with the sweetening agents in a recipe, but it also cuts through the bitterness that may be present and therefore makes the recipe sweeter.

For instance, if you weren't to use salt in baking your goods, a Brioche or Pie will be tough and dense with a hard crust, a puff pastry will taste flat and greasy and the color will not be as enhanced. If you ask any baker, it is almost guaranteed that salt is their number one rule of thumb.

Below are some great Gourmet Salts to lend a helping hand with your sweet delicacies:

-Fleur De Sel
-Sherpa Himalayan Salt- Fine Grain
-Grey Sea Salt- Fine Grain
-Pure Hawaiian Salt- Fine Grain

 

Posted by: Daquari AT 02:40 pm   |  Permalink   |  Email
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