Sea salt is not useful to the ordinary 3 Interesting facts

How to distinguish different kinds of salt? H2> Now on sale you can find a few dozen types of salt, such as "salt Margarita" or " salt popcorn. " Chemically these salts are identical and are composed of sodium chloride at 99%. However, the difference is still there - the difference in grinding. There is scaly and melkocheshuychataya salt, salt large, fine, ultrafine and fine grinding.

For the "Margarita", you will need salt with large crystals that can stick to the lime juice on the rim of the glass, and popcorn - the smallest salt whose grains are able to penetrate the corn grains.

How salt water for pasta? h2> In the matter of adding salt when cooking pasta full of superstitions. Someone thinks that the salt water should be immediately put pot on the stove, the other - when it began to boil. A first throw some pasta and then mix the salt. How correctly from the point of view of science?

There is no difference when exactly do you add salt to the water: before or after boiling. The salt dissolves quickly, even in warm water and its molecules are not "remember" was in full swing at the time of the dissolution of the water or not. Importantly, do not forget to do this before the drop in the water the pasta: salt enhances the flavor of food during cooking.

Is it true that sea salt is healthier normal? h2> Unfortunately, no. The difference between sea salt and ordinary is their method of preparation: offshore production, respectively, from sea water, a tablespoon - by leaching of the rock salt deposits and subsequent evaporation.

The idea is that sea salt must retain beneficial minerals from seawater, but the evaporation of sea water remaining salt - is 99% of all the same sodium chloride, 1% - a compound of magnesium and calcium, but from the notorious micronutrients nothing left.

The same applies to iodine - in spite of the widespread belief that more iodine sea salt, sea salt, all available for purchase - iodized.



via www.factroom.ru/