Himalayan pink salt is salt mined in the foothills of the Himalayas, on the Indian subcontinent. The highly refined salt contains more than one hundred and fifty minerals that include magnesium, bromine, chromium, manganese, phosphorus, potassium, sodium, potassium chloride, sulfur, potassium iodide and zinc. It is often sold as "black gold", "the queen of all minerals" and the "crystal salt of the gods".
Himalayan salt has a white, bluish-green and greenish-yellowish tint, depending upon the type of mineral. It is very porous, which means it will absorb many of the other ingredients in the recipe. It also has a fine texture, similar to fine sand or sandstone. In addition to being extremely desirable for cooking purposes, Himalayan salt also is an excellent alternative to table salt for cosmetic purposes.
Himalayan salt can be used to make a variety of recipes, including desserts, salads, meats, sauces, soups, deserts, gravies, pickles and olives. It is a good choice to use this type of salt for baking purposes. It does have some taste and odor problems that make it less suitable than table salt.
Himalayan salt comes in two primary grades: coarse and fine grains. In addition to being more expensive than table salt, fine grains are more expensive than sea salt and are better able to withstand the rigors of shipping, handling, storage, transport and distribution.
When I was in college I worked at the local ice cream parlor and learned how to make chocolate and baked goods with a special ingredient Himalayan salt. A lot of the people working there had never tasted chocolate and were very pleased with my homemade creations. I made several desserts using this secret ingredient. Many people asked me why I would use this product instead of regular table salt.
You could never tell when the recipe called for hissing or crunchy hiss to create the melt in the pan effect that is achieved by using hiss n eggs for making the chocolate topping in hiss eggs, or hiss egg whites for creating hissing on top of the his omelets and pastries. Himalayan pink salt do not have that texture, they melt in the pan like other salts and add a smooth melting effect on top of the finished product.
Another popular recipe that requires himing is chocolate into cake mix. The hiss can be added to the batter to form a caramel, or melt into the batter to create a caramel and then spread to a uniform layer. There is no lumpy, chunky, or unappealing substance that you have to scrape off or scrape away to clean up after the chocolate coating is added. This technique requires the use of a special knife with a curved bevel cut the chocolate into the desired thickness.
Many restaurants use the salt to add flavor to their baked goods, just as salt helps to bring out the best in fruits, meats, vegetables, desserts. I love the way it adds a subtle sweetness to food, such as candied fruit. I use it to season cakes, breads and pastries. When buying confections, especially chocolate, I often use Himalayan salt.
Another secret ingredient found in homemade ice creams and sorbets is Himalayan salt. It adds that special creamy texture to the drinks that is missing from regular sugar. I use the salt in the recipes I prepare for my family and friends. They know I use this secret ingredient because I always include the word "Himalayan" in the ingredients list.
When using this natural ingredient for cooking, the salt helps to seal the food, keeping it from going bad. In my own cooking, I use a little more salt in my cooking than the recipe calls for, but the difference is not noticeable to my guests or family.
Because it is made from the natural deposits of the Himalayan mountain itself, the salt never deteriorates. It does get dull over time.
There are many varieties of kitchen utensils that can be used in your cooking and baking. In this article I have only described two of the most common uses.
