Hello Hive friends in this community, I will be taking part in a vegetable shopping competition this week and coincidentally what I have to shop for is a type of staple that is very basic and cannot be replaced until now. This week's shopping was a salt buying challenge and I gladly accepted it. And now I'm heading to the nearest supermarket to look for salt and it turns out that the salt problem is not as simple as I previously imagined.
Years ago I would only look at salt with two types of salt, namely fine salt with only 2 well-known brands, but now it turns out that this salt business is very promising so many trademarks keep popping up and it makes me confused about which one to choose. Which one. And my second problem is that it turns out that salt has its own function and the saltiness can also vary and I just found out about this, I thought it was just salt - just salt.
As I currently hold, there are 3 trademarks currently competing and all of them are types of table salt that are not too salty and have a smooth texture. When I asked my wife if this was a visa for cooking. My wife answered that it was possible and it didn't taste too salty in cooking. I really feel it when my parents cook and prefer traditional salt which has a slightly rough and wet texture, even though they use very little salt, my parents' cooking already tastes salty. It's different from what my wife uses and now I just found out what the cause is. It turns out that the type of salt used also affects the taste produced by the dish itself apart from other spices of course.
And apart from the salts that I explained above, there is also bottled salt that I read about, namely sea salt. And the price is very expensive, reaching Rp. 20,000 per bottle or the equivalent of 1.5 U$ dollars, while the price of the salt that I will buy and the salt that my wife uses in everyday life is only Rp. 5000 or less than 0.5 U$ dollars and I have got grams weighing 500 grams. And my current choice of salt is the Supra brand with fine salt.
That's all my shopping for now, greetings from Tomi Diwirja, Indonesia