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What Kind of Salt Do You Use in Your Grinder?
Posted on 2/19/25 at 11:36 am
Posted on 2/19/25 at 11:36 am
I got one of those battery operated salt grinders for Christmas. What's your favorite salt to use? Pink, Sea, Kosher??
9
Posted on 2/19/25 at 12:02 pm to Gris Gris
Pink but if I cant find that I use regular sea salt
Posted on 2/19/25 at 12:42 pm to Gris Gris
Posted on 2/19/25 at 12:44 pm to Gris Gris
quote:
ink, Sea, Kosher??
I use kosher in my salt stein, and if i need to add salt I use Himalayan Pink salt.
Posted on 2/19/25 at 12:52 pm to Gris Gris
Sel gris - if grinder is ceramic. Since it is moist, it will rust metal grinders.
Posted on 2/19/25 at 1:01 pm to rsb831
The grinder instructions say to use only dry salt.
Posted on 2/19/25 at 1:34 pm to Gris Gris
Ok, I"ll be that guy -
What is the reason for a salt grinder?
Does it release volatile essential substances that otherwise would dissipate if the salt was pre-ground?
What is the reason for a salt grinder?
Does it release volatile essential substances that otherwise would dissipate if the salt was pre-ground?
This post was edited on 2/19/25 at 1:36 pm
Posted on 2/19/25 at 1:38 pm to Stadium Rat
quote:
What is the reason for a salt grinder?
Unless you're buying a salt that is processed for flaky sprinkling, you need to "process" it yourself to make the size more consistent. It's not a problem when you're salting pasta water or marinara where it's going to dissolve. I wouldn't dry brine meat with the varied chunks you get from grey sea salt, for instance.
Posted on 2/19/25 at 1:47 pm to LemmyLives
quote:I see this all the time with TV chefs - wouldn't smaller grain salt do a better job coating meat than chunks of salt?
I wouldn't dry brine meat with the varied chunks you get from grey sea salt, for instance.
Posted on 2/19/25 at 1:48 pm to Gris Gris
red
Posted on 2/19/25 at 2:18 pm to Stadium Rat
quote:
wouldn't smaller grain salt do a better job coating meat than chunks of salt?
That's exactly what I'm saying. The Celtic sea salt I have is chunky and differently sized, and I wouldn't use it directly on the surface of meat. That's what the flat, consistent flakes of Morton's coarse salt in the box.
Posted on 2/19/25 at 3:54 pm to Gris Gris
This, but only because I have 2lbs of it still in the bucket and it wasn't getting used. The flakes are large and actually do pretty good in a grinder though.
Posted on 2/19/25 at 3:57 pm to Stadium Rat
quote:
What is the reason for a salt grinder?
I've never had one. I always buy the salt in fine and coarse grinds. These battery operated grinders seem to be the thing now and you can control the grind. I'll probably just get the pink, I guess.
Posted on 2/19/25 at 3:57 pm to BigBinBR
I have some of that Maldon salt. I like the flakes for finishing.
Posted on 2/19/25 at 3:59 pm to Gris Gris
quote:
I have some of that Maldon salt. I like the flakes for finishing.
That's what I originally bought it for, but I shouldn't have bought the 3lbs. So now I have some in the grinder just so I can cycle through it.
Posted on 2/19/25 at 4:28 pm to Gris Gris
Pink. Full of goodies for the body
Posted on 2/19/25 at 5:10 pm to Gris Gris
quote:
Maldon salt.
I ordered some on Amazon and I guess I wasn't paying attention. I bought it "Subscribe and Save." I got a box every month for about five months before I stopped it. That's what's in my manual grinder. Before that Morton's kosher.
To answer Rat's question, finely ground salt is great for things french fries. It seems to adhere better.
Posted on 2/19/25 at 5:24 pm to Gris Gris
Kirkland sea salt. Though it’s annoying because it comes in a two pack - one grinder bottle and one refill bottle with a cap. I don’t use the supplied grinder, I use another one that’s better/more aesthetic.
The refill bottle is great, but when I have to use the grinder one the top doesn’t screw off so I always have to pry/crack it off. I wish Costco would just sell refill bottles.
I have other finishing salts and what not that don’t go in the grinder.
The refill bottle is great, but when I have to use the grinder one the top doesn’t screw off so I always have to pry/crack it off. I wish Costco would just sell refill bottles.
I have other finishing salts and what not that don’t go in the grinder.
Posted on 2/20/25 at 4:49 am to Stadium Rat
quote:
I see this all the time with TV chefs - wouldn't smaller grain salt do a better job coating meat than chunks of salt?
Kenji says Kosher salt is preferred by chefs for dry brining and seasoning mainly because it's easier to apply in an even way. Some say flaky Kosher salt like Diamond Crystal also sticks better and dissolves quicker on the surface of the meat during the brining process. But they're chemically identical, so use whichever you want.
quote:
"Kosher salt" is really a misnomer for koshering salt, as its large grains make it more effective at drawing out liquid from meat during the koshering process. But that's not why chefs like to use it.
The biggest reason why chefs love to use kosher salt is that it is much easier to pick up between your fingers, and thus gives you tighter control over your seasoning.
Even trying to apply table salt by hand is a tricky feat. Its small, smooth grains slip past each other, sliding through your fingers like sand through an hourglass. This lack of control is frustrating in the kitchen.
Kosher salt, by contrast, has larger, coarser grains that are easy to feel and easy to sprinkle, making it much easier to gauge the proper level of seasoning. You can pick up a big pinch of kosher salt and hold it between your fingers without accidentally dropping grains, until you are ready to start sprinkling.
Distributing seasoning evenly is also easier with kosher salt. Try this quick experiment: Grab a sheet of black cloth, a bowl of kosher salt, and a bowl of table salt. Now lift up some table salt between your fingers and sprinkle it on the cloth, doing your best to cover a two- by two-inch square area evenly. Repeat with the kosher salt. Which one distributed more evenly?
Yep, I thought so.
All that said, there are occasions when it's totally fine to use table salt. So long as your salt is going to be dissolved and distributed evenly in the final dish—as with a soup, stew, or braise—there's no reason to use kosher salt other than the convenience of not having to buy two separate types of salt. Just remember to check your recipes, and make sure to compensate for table salt's density when adding it.
Do I Need to Use Kosher Salt? | The Food Lab
Posted on 2/20/25 at 8:48 am to Twenty 49
I like Kenji and I read that article before, but come on! It's easier to pick up?
I don't see that. And bigger pieces of salt would contact less surface than an equal weight of table salt.
I really think it's just a snobbish (for lack of a better word) qualifier.
I don't see that. And bigger pieces of salt would contact less surface than an equal weight of table salt.
I really think it's just a snobbish (for lack of a better word) qualifier.
This post was edited on 2/20/25 at 8:50 am
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