Recipes for Salt and Pepper Squid say to toast sea salt until it
starts to darken.
I tried that and it doesn't darken. It just gets really, really hot
and starts to explode violently.
Would it be the impurities it the sea salt that would presumably
cause it to darken? My brand of sea salt it cleaner than most (La
Baleine).
And would toasting salt really affect the flavor? I would think the
impurities would just burn, which would have drastically different
results (maybe good, probably bad) depending on where the salt came
from.
-sw
