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Table salt?

trev_teich

So I'm starting to take on The Fat Duck book for the first time since I bought it three years ago. Why table salt? Are we talking iodized table salt? Dose it matter? ( sorry, this is starting be like inspection. It's a question within a question within a question ). Every kitchen I've ever worked in uses strictly sea of kosher. In fact this is the only cookbook I have that asks for it, and I must say I have a lot.

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trev_teich

Oh and what's really happening with ponzu that it needs a month to mature?

Chris_Young_80640

@Trevor — Kosher salt wasn't commonly used in the UK (and probably other European kitchens). Kosher salt, in general, doesn't actually come from sea water. All it refers to is a salt with larger, flater sodium chloride crystals. Originally, these crystals were harvested off the surface of tidal pools, but these days that's not necessarily true.

See: http://en.wikipedia.org/wiki/Kosher_salt

Once salt has dissolved into a liquid, it's pretty much impossible to tell one salt from another. Jeffrey Steingarten, Harold McGee, and Heston Blumenthal did a famous experiment on this by tasting a range of fancy salts dissolved into water (I think it was a 0.5% solution) and none of them could tell the salts apart after they had dissolved. Before they dissolved was a different story.

So, for the recipes at the Fat Duck where the salt would be dissolved, we used standard table salt (non-iodized I think). Partly it was cheaper, and partly the smaller crystal size made it easier to get the salt dissolved.

As for the ponzu, you are getting a series of slow chemical reactions that change the flavor. You don't have to wait a month, but to me it does seem to be more balanced after a month of aging.

trev_teich

Awesome.

trev_teich

What chemical reactions are we talking about?