The aptly named CASH pointed out, probably quite correctly, that although 'posh salt' costs dozens of times as much as 'ordinary salt' it is not in any way healthier*. Their whole raison d'être is to encourage people to use less salt, so their thinking, presumably, to discourage people from using 'posh salt' and preferably to use no salt at all.
That's not how The Daily Mail seems to have interpreted it. Their view appears to be, OK, in that case we'll just buy ordinary salt. What's worse (from the point of view of CASH) is that if people buy the cheaper version, they'll probably buy more of it and hence use more of it.
CASH do make one good point though: "It is disgraceful that chefs still encourage people to use so much sea and rock salt.
'This has the added danger that, as the crystal sizes are much larger and don't taste as salty, more salt is consumed." I had noticed that with posh salt, the big lumps don't seem to taste of much, presumably because they don't dissolve quick enough in your mouth.
* They define sea salt and rock salt as 'posh salt'. But surely even the most ordinary of ordinary table salt is either made from evaporated sea water or dug out of the ground? I think the only thing that's 'posh' here is the label, or the size of the crystals. Which leads me on the expression 'cracked pepper', don't they just mean 'pepper'? Isn't it traditional for dried pepper corns to be ground up a bit or otherwise reduced in size before being used to cooking, flavouring etc?
A grim document
14 hours ago
6 comments:
I was just thinking the other day that that bell end McGregor had been quiet for a while. He had to get something in the papers or his £40k pa lob from the state might have been cut.
Yup... Salt is salt, sodium chloride, NaCl. That's it.
I would suggest that the only difference between "posh" "sea salt" and good old Saxo is that the posh stuff contains more impurities. :-)
DP, I haven't checked the BBC yet, teh acid test is whether their rehash of the [fakecharity] press release ends up with somebody from NHS agreeing that 'something must be done'.
P, yes, NaCl, but you'd assume that everybody knows that. Maybe they don't?
Maybe "cracked pepper" is to differentiate it from bell peppers?
Peppercorns can be used whole, cracked (that it broken but in relatively large bits) or ground (that is broken into tiny little bits). Each has a different flavour and imparts a different flavour to sauces when used in cooking.
Cracked and ground also give different flavours when used in the production of potato crisps.
RA, you've lost me.
TFB, so big lumps is posh, both for pepper and for salt? Seems to me that the flavour-per-unit depends on how small the bits are because that increases surface area of condiment in contact with mouth/tongue/palate.
So big lumps is a bit of a waste of money/condiment, i.e. conspicuous consumption.
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