{"id":1528,"date":"2022-01-26T12:40:28","date_gmt":"2022-01-26T11:40:28","guid":{"rendered":"https:\/\/www.falstaff.com\/profi\/?post_type=newsbeitrag&#038;p=1528"},"modified":"2022-04-13T21:15:47","modified_gmt":"2022-04-13T19:15:47","slug":"weisses-gold-welches-salz-wofuer","status":"publish","type":"newsbeitrag","link":"https:\/\/www.falstaff.com\/profi\/newsbeitrag\/weisses-gold-welches-salz-wofuer\/","title":{"rendered":"Wei\u00dfes Gold: Welches Salz eignet sich wof\u00fcr?"},"content":{"rendered":"<p>Auf der Suche nach dem passenden <a href=\"https:\/\/www.falstaff.at\/nd\/weisses-gold-salz-gehoert-zu-den-wichtigsten-gewurzen-jeder-kuche\/\" target=\"_blank\" rel=\"noopener\">Salz<\/a> spielen laut Leonhard Pfandlsteiner, Marketingleiter bei <a href=\"http:\/\/www.salinen.com\/\" target=\"_blank\" rel=\"noopener\">Salinen<\/a>, weniger Faktoren wie K\u00f6rnung oder Farbe eine Rolle, als vielmehr die Frage: <strong>\u00bbWas m\u00f6chte ich damit machen?\u00ab <\/strong>Die Tipps des Salz-Profis im \u00dcberblick.<\/p>\n<ul>\n<li><strong>F\u00fcr die t\u00e4gliche K\u00fcche<\/strong><br \/>\nF\u00fcr den t\u00e4glichen Gebrauch, also f\u00fcr Nudelwasser oder um <a href=\"https:\/\/www.falstaff.at\/rd\/r\/gnocchi-mit-geroesteten-artischocken\/\" target=\"_blank\" rel=\"noopener\">Kartoffeln<\/a> zu sieden, nimmt man am besten Kristallsalz. Weil es hochrein und aus Konsumentensicht preiswert verf\u00fcgbar ist.<\/li>\n<li><strong>F\u00fcr die schnelle K\u00fcche<\/strong><br \/>\nHierf\u00fcr eignen sich Gew\u00fcrzsalze. Der Bestseller ist das 7-Kr\u00e4utersalz, da es universell einsetzbar ist. Es gibt aber auch spezialisierte Produkte wie <strong>Salat-, Pasta- oder Brathendlsalz<\/strong>.<\/li>\n<li><strong>F\u00fcr die gesundheitsbewusste K\u00fcche<\/strong><br \/>\nNaturbelassenes Steinsalz wird im Inneren des Berges schonend und <a href=\"https:\/\/www.falstaff.at\/td\/nachhaltigkeit\/\" target=\"_blank\" rel=\"noopener\">nachhaltig<\/a> abgebaut und anschlie\u00dfend zerkleinert und vermahlen. Es ist geschmacklich sehr mild und <a href=\"https:\/\/www.falstaff.at\/nd\/inspiration-natur-rezepte-von-vitus-winkler\/\" target=\"_blank\" rel=\"noopener\">Natur<\/a> pur.<\/li>\n<li><strong>F\u00fcr die Gourmetk\u00fcche<\/strong><br \/>\nHandgesch\u00f6pftes Flockensalz aus den \u00f6sterreichischen Alpen ist ideal als Finishing. Die <strong>Flocken sind gr\u00f6\u00dfer als normales Salz<\/strong>, aber hauchzart, und sorgen f\u00fcr einen Crunch-Effekt.<\/li>\n<\/ul>\n<p><a href=\"http:\/\/www.salinen.com\/\" target=\"_blank\" rel=\"noopener\">www.salinen.com<\/a><\/p>\n<h2>Damit salzen die Profis<\/h2>\n<p>Drei Spitzenk\u00f6che \u00fcber ihr Lieblingssalz:<\/p>\n<ol>\n<li><strong>Josef Floh <\/strong>(<a href=\"https:\/\/www.derfloh.at\/\" target=\"_blank\" rel=\"noopener\">\u00bbGastwirtschaft Floh\u00ab<\/a>)<br \/>\nBergkernsalz mit Bio-Kr\u00e4utern und -bl\u00fcten. Konkret ist es eine Mischung aus Thymian, Majoran, Basilikum, Oregano, Ringelblume und Rosmarin. Das Salz wird im Salzkammergut abgebaut und von uns veredelt.<\/li>\n<li><strong>Christoph Brandst\u00e4tter <\/strong>(<a href=\"https:\/\/www.golfrestaurant-wels.at\/\" target=\"_blank\" rel=\"noopener\">\u00bbGolfrestaurant Wels\u00ab<\/a>)<br \/>\nMaldon Sea Salt. Ich verwende immer die Meersalzflocken, habe sie aber f\u00fcr Rotweinsalz auch schon einmal in Rotwein eingelegt und getrocknet. Funktioniert auch mit B\u00e4rlauch.<\/li>\n<li><strong>Ren\u00e9 Zimmermann<\/strong> (<a href=\"http:\/\/www.waldjungfrau.at\/\" target=\"_blank\" rel=\"noopener\">\u00bbWaldjungfrau\u00ab<\/a>)<br \/>\nKeltensalz, ein naturbelassenes Steinsalz aus \u00d6sterreich. Das grobe f\u00fcr Salzkrusten oder Kochwasser, das feine am Tisch, zum Fermentieren oder f\u00fcr Ringelblumen-, Kr\u00e4uter- oder Rote-R\u00fcben-Salz. Wenn ich dick auftragen will, reibe ich vor dem Gast auch schon mal Halit \u00fcber das Gericht.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Leonhard Pfandlsteiner (Salinen) wei\u00df um das passende Salz. Plus: Profi-K\u00f6che verraten ihre Lieblingssalze.<\/p>\n","protected":false},"author":9,"featured_media":1529,"template":"","meta":{"inline_featured_image":false,"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}}},"newskategorie":[11],"newstag":[25,26],"class_list":["post-1528","newsbeitrag","type-newsbeitrag","status-publish","has-post-thumbnail","hentry","newskategorie-kulinarik-drinks","newstag-gewuerz","newstag-kueche"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Wei\u00dfes Gold: Welches Salz eignet sich wof\u00fcr? - Falstaff Profi<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.falstaff.com\/profi\/newsbeitrag\/weisses-gold-welches-salz-wofuer\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Wei\u00dfes Gold: Welches Salz eignet sich wof\u00fcr? - Falstaff Profi\" \/>\n<meta property=\"og:description\" content=\"Leonhard Pfandlsteiner (Salinen) wei\u00df um das passende Salz. 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