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Posted to rec.food.cooking
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Sea salt fine grind
blake murphy wrote:
>
> On Sun, 07 Feb 2010 19:17:36 -0700, Arri London wrote:
>
> > "J. Clarke" wrote:
> >>
> >> wrote:
> >>> Is there anyway to make the coarse sea salt into a finer grind without
> >>> using a grinder, which I don't have. I just tried making fried rice
> >>> with sea salt but it does not seem to dissolve well.
> >>>
> >>> Thank you in advance ...
> >>
> >> If you want to make something finer there are many ways to do it--my Dad,
> >> who learned to cook in the Pacific during WWII, used to wrap whatever it was
> >> in a towel and pound on it with a hammer. A coffee grinder (the little
> >> whirlygig kind) does fine as a spice grinder. A mortar and pestle will do
> >> the job. Or a food processor or a blender (glass jar only--spices will do a
> >> number on a plastic jar as I found out the hard way).
> >>
> >> That said, why would you want to make fried rice with sea salt? Soy sauce
> >> is a standard component and it is generally adequately salty.
> >
> > The main complaint my Chinese friends have about Westerners attempting
> > Chinese cooking is the *overuse* of soy sauce. Fried rice (or noodles)
> > shouldn't be brown. Use a *little* soy and finish the salting with salt.
> > The OP is trying to do the correct thing.
> >
>
> i've never read or heard any chinese cooks saying such a thing (using salt
> to finish, not overuse of soy). a small amount of salt, usually at the
> beginning of the cooking process or (rarely) in the marinade, sure.
>
> your pal,
> blake
Your experience of Chinese cooks is different than mine, as always 
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