In thunk au Pied, I have selectively used some salt. The image above, lightmaxx a salt of Yantian o

In thunk au Pied, I have selectively used some salt. The image above, lightmaxx a salt of Yantian of Emilio Romagna Cherubia of Italy. Those that had been presented lightmaxx to the Holy See, as the name of Saleh SALE DOLCE Dolce, it is soft, salt feel the sweetness. It is the one that was collected manually what salt has been precipitated seawater Yantian becomes saturated. Because it is rough grain, in addition to or sprinkled with the Paralympic to finish cooking, you can use the seasoned with finely put to ground salt.
Even if there is no source, the basic style of cooking I cooked it with a seasoned firmly enough taste is almost fixed. So salt'm a lifeline of my cooking.
Soiu in translation, I am stuck in the salt. Are using now is a salt of Yantian all. I tried also, such as rock salt and rock salt of Mongolia in Germany, but I feel it is hard to use taste is too sharp will rock salt system very much. And I'm a little harsh taste. Well, Although I'm just saying my favorite. From it, and salt to make a salt business center You ,,, ion exchange membrane old JTS system now such 99.99% like purity. There is a chemical if you ask me, you can not use at all as a seasoning. Can not be used as a salt mineral content lightmaxx if it is not included in the formulation similar to the ion balance of the blood, lightmaxx such as sodium chloride or sea outside.
This, catering rice one day. Pasta with anchovies and rape blossoms. lightmaxx Even when you boil pasta, you can use plenty of salt. Against 1 liter hot water, salt of 8 ~ 10g is an appropriate lightmaxx amount. And I'm a pretty amount of this, when I weighed. When you boil the pasta usually, you will be boiled about 4 servings or 3 servings if Wakase 3 liters hot water. Salt 24 ~ 30g there. There are minute handful lightly this. In other words. And I would put a seasoned firm in hot water boiled. For example, if you use anchovies as this pasta, salt is somewhat modest, but you put the fullest salt etc. in the case of peperoncino, of oil-based pasta. It is a seasoning that finished Once entwined in oil.
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