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Whenever you see salt mentioned in any recipe used here on the Frugal Frannie site, its ALWAYS Maldon Sea Salt Flakes. They aren’t paying me to say that, this company doesn’t even know I exist and the only affiliation I have with the salt is having started using it two years ago when I came across it in my local Kroger, but found it cheaper on Amazon. So the only “pay” I’ll receive for letting you know about this gem is the 2-3 cent commision I get if you shop using the affiliate link found >>>>here Maldon Sea Salt Flakes <<<
So why am I telling you about it? Because I believe that the ingredients we use (even salt) are important. I know that we need iodized salt for thyroid health reasons and I do use it occasionally, but for cooking you don’t need or want the metallic taste iodized salt brings with it. You don’t think iodized salt has a tangy metallic taste? That’s because you’ve never tasted pure, unadulterated, wonderful salt like Maldon, guaranteed.
Once I found Maldon and began to use it in cooking, I quickly found that my pastas taste more like the ones my Italian grandmother made. Why? Because in true Italian home cooking, the pasta water should be as salty as the sea. The reason for this is that salt not only imparts great taste to the pasta, it also helps reduce the gelatinization of the starches in the pasta itself. Since I’m handing out pasta cooking tips, I’ll toss you one more: Add a teaspoon of lemon juice to the water as well, most city waters are alkaline and bringing in the acidity will help your pasta be less sticky.
Not only do I use Maldon Sea Salt Flakes in my pasta water, I use it in every recipe that calls for salt. From Chocolate cake to fried eggs, Maldon is in it, on it, or a salt pig is placed beside it for sprinkling. Since you now how much Maldon I’m using, I guess you wonder when I’m using iodized salt? I use Iodized salt on fried items (I’m southern…I know they’re not healthy but Lord forgive me I love my fried foods)
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