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Question About Salt
Posted on 1/2/17 at 8:05 pm
Posted on 1/2/17 at 8:05 pm
Why do chefs (like Alton Brown, for example) like to use coarse or Kosher salt?
To me it seems that finer grain salt would be preferable because you can distribute the flavor more uniformly.
To me it seems that finer grain salt would be preferable because you can distribute the flavor more uniformly.
10
Posted on 1/2/17 at 8:07 pm to Stadium Rat
Less likely to have anti-caking additives than table salt
Posted on 1/2/17 at 8:11 pm to Stadium Rat
Posted on 1/2/17 at 8:19 pm to Fratigerguy
All I use is Kosher.
Posted on 1/2/17 at 8:25 pm to TigernMS12
quote:Why?
All I use is Kosher.
Posted on 1/2/17 at 9:18 pm to Stadium Rat
Because it's what the pissed off Old Testament God approves of.
ETA I use kosher salt exclusively. I find it's a larger crystal but it's less dense than table salt so I don't over-salt too many things.
ETA I use kosher salt exclusively. I find it's a larger crystal but it's less dense than table salt so I don't over-salt too many things.
Posted on 1/2/17 at 9:33 pm to Stadium Rat
If you can get Diamond Crystal Kosher, it's the best around. The company has a process for forming the crystals that no one else has. They are like hollow pyramids vs the cubes that other Kosher Salts are. The benefit is it's like snow flakes and adheres too the medium better. Not as hard as some other Kosher salts either. I work in a different division, but got to tour the failicites and look at it under a microscope. Pretty interesting stuff. Lol
Posted on 1/2/17 at 9:35 pm to Stadium Rat
Not sure why they use course kosher salt but, I prefer Diamond Crystal brand kosher salt because it is finer than most brands.
The smaller crystals allow for greater coverage when seasoning and allow the salt to dissolve quicker in liquids.
The smaller crystals allow for greater coverage when seasoning and allow the salt to dissolve quicker in liquids.
Posted on 1/2/17 at 9:45 pm to BigDropper
I use sea salt for most everything.
Posted on 1/2/17 at 9:48 pm to Stadium Rat
Jews
Posted on 1/3/17 at 9:41 am to Stadium Rat
I use corse Koser salt because it's less salty to me and I can put it Liberly on with my fingers and not over salt things.. I sometimes use corse sea salt as well. Kosher salt is a must for presesoning steaks for me. Let them sit on a rack in Refridge for several hours before grilling, makes a big difference IMHO.
Posted on 1/3/17 at 1:53 pm to Trout Bandit
Do you know that most Morton Table salt is Kosher?
Look for the circle U on the label. It is certified Kosher by the Union of Orthodox Jewish Congregations. With the mark it becomes Kosher Salt.
I worked in that industry for a while. My Rabbi was Rabbi (Norman) Schloss, from Atlanta. He was a good guy and religiously certified our Morton Salt as Kosher (Parve).
The Kosher you guys are talking about is a grain (flake) size. The Kosher that means something to the Jew is a certification by a rabbi that the food product meets kosher food standards.
Look for the circle U on the label. It is certified Kosher by the Union of Orthodox Jewish Congregations. With the mark it becomes Kosher Salt.
I worked in that industry for a while. My Rabbi was Rabbi (Norman) Schloss, from Atlanta. He was a good guy and religiously certified our Morton Salt as Kosher (Parve).
The Kosher you guys are talking about is a grain (flake) size. The Kosher that means something to the Jew is a certification by a rabbi that the food product meets kosher food standards.
This post was edited on 1/3/17 at 1:57 pm
Posted on 1/3/17 at 2:14 pm to Stadium Rat
Pink Himalayan FTW.
Posted on 1/3/17 at 2:19 pm to Honky Lips
quote:
Pink Himalayan FTW.
This is what I use as well. Supposedly good for minerals.
Posted on 1/3/17 at 2:52 pm to Stadium Rat
Diamond crystal for salting foods after cooking.
Fine sea salt for baking.
Fleur de sel, when you want the crunch (like a ripe tomato).
Fine sea salt for baking.
Fleur de sel, when you want the crunch (like a ripe tomato).
Posted on 1/3/17 at 3:37 pm to Stadium Rat
The only thing that I use regular salt for is in a brine, otherwise it's usually kosher salt. I'm not a big salt person and kosher salt adds flavor without the obscene salty taste of table salt. I also always have on hand Maldon finishing salt which I love to sprinkle on vegetables. I can actually take a pinch of it and eat it on it's own and it won't repulse me. If I did that to table salt I'd be spitting it out.
Posted on 1/3/17 at 3:42 pm to Degas
I use Kosher for hunks of meat, but seasoning other items like veg, soups etc I use table salt got to get that Iodine.
Posted on 1/3/17 at 3:46 pm to hungryone
quote:
Diamond crystal for salting foods after cooking.
Fine sea salt for baking.
Fleur de sel, when you want the crunch (like a ripe tomato).
Buy some good butcher salt for big hunks of meat. I coat all meat with this.
Posted on 1/3/17 at 4:09 pm to Martini
Is there something special about pink himalayan salt? Does it taste different?
Posted on 1/3/17 at 4:11 pm to Stadium Rat
quote:
Why
For many of the reasons others have states. It's larger crystals are easier for me to salt things with (I just use my fingers and never measure) and it's much more forgiving. Also, it allows me to see how much salt I've put on a steak for a minute or two until it dissolves. It helps to be able to visualize how much salt you've put on it.
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