Can we talk salt?

[bicentennial_baby]

Seriously....what do you use, and when? Preferences, serious dislikes? Let's hear them!! SALT!

[mike_c]

1. generally kosher salt, just some consumer brand....

I can't really taste any difference between it and iodized salt, but others say they can.

[Duer 157099]

2. Kosher, any brand (blue box is all I remember)

I can taste the metallic iodine in table salt, although I will use it when sprinkling on food, if only to ensure my iodine intake.

Cooking though, is kosher salt, unless there's a good reason otherwise (for example, measurement needs to be precise, and it's more precise with smaller grains, when using measuring spoons).

[DemExpat]

3. Just for your information, bc.....

A previous thread on this subject below:

http://www.democraticunderground.com/discuss/duboard.php?az=show_mesg&forum=236&topic_id=23796&mesg_id=23796

:hi:

DemEx

[bicentennial_baby]

4. Yeah, I was trying to avoid the Matcom thread...

I just wanna talk salt...the basics :)

[Warpy]

5. OK, the basics

Two types: mined salt and sea salt. Mined salt is ancient sea salt layered into sedimentary rock. Sea salt is evaporated sea water. Fancy French sel gris is sea salt evaporated in clay beds, and the color is from the clay. If you like mud in your salt, go for it.

Mined salt is Kosher salt and commercial table salt. The latter has an anti caking additive, which is why most serious cooks use Kosher salt. You generally can't taste a difference with the additive, but why eat one you don't need?

Kosher salt is coarse grained and great for scrubbing out cast iron frypans you don't want to use soap on. Sea salt is fine grained and sticks to your French fries better.

Other than that, salt is salt. It all does the same job, so please yourself.

[BuddhaGirl]

6. I noticed that my local Whole Foods

is now carrying some of the fancier salts...salts with chile, with pepper, etc.

I believe that some of the fancier salts are meant to be used on the finished dish, not in it's cooking.

[Tab]

7. Fancier salts are...

better or rarer quality salts. Black salts, certain flavored salts, but the flavor is IN the SALT.

What you're talking about is just mixes - mixing salt with other stuff. You can do that on your own.

What you can't do is create a special salt from kosher or table salt. Go to Salt Traders http://www.salttraders.com

Although they also will sell blended salt, they don't (and you shouldn't) make the mistake of mistaking blended salt with a quality salt. Blends can certainly be made, and be quite good, but they're different than just a good salt.

Over the next number of years I intend to spend some time experimenting with various salts. So far, I've experienced enough to say with some confidence that base salts are quite different and quite effective, but I'm not at the point where I can sit back and act as a saltmaster. But, yes, there's a lot of differences. Try something like Salt Traders - see what you come up with.

- Tab

[Warpy]

8. Tab, my favorite mixed salt

is Kosher salt and Szechuan peppercorns, roasted together in a dry frypan, about a 5:1 mixture. Cool and pulverize together in a blender.

You'll never miss the butter on sweet corn with this salt.