Author Topic: use of salt in currys  (Read 18585 times)

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Offline pol_bishop25

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Re: use of salt in currys
« Reply #20 on: August 19, 2014, 12:55 PM »
Guys, what do you think of the Himalayan salt? Some of my friends use it on almost every meal and I was thinking, if it is really that good. Anyone tried it for a longer period of time and can you compare it with the normal salt?

Offline Onions

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Re: use of salt in currys
« Reply #21 on: August 19, 2014, 12:58 PM »
Smoked?
« Last Edit: August 19, 2014, 01:21 PM by Double Onionist »


Offline Gav Iscon

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Re: use of salt in currys
« Reply #22 on: August 19, 2014, 01:25 PM »
We use Himalayan Salt on the table purely for the fact that B and M's sell it in a grinder the size of something from an Ann Summers shop for

Online Peripatetic Phil

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Re: use of salt in currys
« Reply #23 on: August 19, 2014, 07:15 PM »
Guys, what do you think of the Himalayan salt? Some of my friends use it on almost every meal and I was thinking, if it is really that good. Anyone tried it for a longer period of time and can you compare it with the normal salt?

I like it.  I use it as a matter of course in my curries, and often use it with other dishes too.  Otherwise I use sea salt.

** Phil.


Offline Graeme

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Re: use of salt in currys
« Reply #24 on: August 19, 2014, 07:58 PM »
Hi Davegrc,
I enjoyed your post :-)
interesting stuff.

« Last Edit: August 20, 2014, 07:18 AM by Graeme »

Offline alexlewis949

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Re: use of salt in currys
« Reply #25 on: July 28, 2015, 05:45 PM »
Top tip - If you put too much salt in a curry (I ruined one once and haven't done it since it was that bad) then adding tomatoes can help even out the flavor.

I always add salt, partially because I'm a heavy smoker and have no capability to taste, but also because it is just a pure flavor enhancer and is delicious. 



 

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