Salt is one of the indispensable components during the preparation of many dishes. What is the reason for this, and is it possible to eat its other species?
Methods of salt extraction
Currently, salt is extracted in four ways, which are considered the most optimal:
- Water is pumped into the boreholes where the rock salt formations are located, in which they dissolve, after which the resulting solution is evaporated. After evaporation, the salt remains in its pure form, which is called boiling out.
- Rock salt is mined from mines. Such sodium chloride is not subjected to evaporation, but undergoes certain processing in order to be suitable for food.
- Salt is extracted from lakes at the bottom of which there are deposits of sodium chloride. The process is carried out in warm weather, when the characteristic fumes of this substance are present.
- Self-precipitating salt is obtained by evaporation of sea water, in which it is contained in considerable quantities.
Thanks to these methods, salt is mined daily in large quantities and distributed worldwide.
Interesting fact: In ancient times, people mined salt by burning various plants. They were pre-wetted in sea water, after which food was sprinkled with the resulting ash.
Why is table salt used for food?
In fact, any salt is used in food. It is a compound of sodium and chlorine (NaCl), and since a person has a regular need for ions of these substances, he intuitively adds white granules to food.
Native, marine, boiling salts are added to the dish.Previously, when food was cooked in cookeries, this flavoring additive, obtained in a variety of ways, could be on the shelf with spices. But because of the name of the room where the dish was prepared, she received the prefix “cookery”. In the modern world, salt used in food is often called “kitchen”.
Salt is used for food, because earlier the room where dishes were prepared was called a cookery. The food supplement itself could be marine, native, boiled out, etc.
