Salts what do you use and why?

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Salts what do you use and why?

Postby Copasspupil » Fri Oct 05, 2018 9:29 am

I’ve used both kosher and Himalayan for dishes. What is your take on salts to use in general. Does it really matter? I used the Himalayan Pink salt for this Italian roast beef since it was available.

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Re: Salts what do you use and why?

Postby dub' » Fri Oct 05, 2018 9:42 am

why use plain ol' salt when there's sazons and hot sauces?
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Re: Salts what do you use and why?

Postby OldUsedParts » Fri Oct 05, 2018 10:19 am

I have iodized, kosher and sea salt in the house and most times I use Mortons Iodized :dont: :chef:
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Re: Salts what do you use and why?

Postby Txdragon » Wed Oct 10, 2018 8:20 am

Oh, my friend, salt is an AMAZING aspect in all cooking. There are sooooo many options and believe me, each one IS different.
You've got your standard salts for cooking; kosher, table, sea, etc.. These are generally meant to season.. Then you have finishing salt. THIS is where it gets interesting. There's a variety of textures available from standard grind stuff, to flaked. And then the mineral content; Himalayan, Hawaiian, etc.. And THEN there are smoked and non-smoked versions of all those. You could spend several days just learning the types and application suggestions of salt!
I keep around a hickory smoked sea salt grinder alongside a bethany grey salt grinder for the table. Kosher for cooking, non-iodized for curing, flaked Himalayan for finishing.
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Re: Salts what do you use and why?

Postby Russ » Wed Oct 10, 2018 4:50 pm

Himalayan pink salt here for guests. I prefer iodised salt though, especially on tomatoes on toast. And also chicken sammiches.

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