TubeNet

I have a preference for Sea Salt because it has a very strong flavor and I use much less of it because of that flavor. I've done a little research and there isn't a lot of difference between the two. Neither are good for you in excessive amounts. I don't generally add a lot of salt to most prepared foods ( like in resturants,store bought prepared meals etc ..) because they already have enough to suite my tastes. But, I do like a lot of salt and butter in my grits !

the elephant wrote:Tommy, I have heard that the iodized salt has benefits that non-iodized salts lack. But sea salt and Kosher salt are both my preference when cooking. And sea salt and malt vinegar is great on fries!

+1

I do believe, however, that for a good piece of beef nothing beats Malden salt! (Salt from the Malden Sea) All salts should taste the same, unless there is too much iodine, so it basically comes down to a choice in texture and salt crystal structure. I don't know why I enjoy the pyramid structure so much but it's the best I've ever had and I've had a lot of salt!

Elephant....
I figure with all the prepapered food I eat I get enough iodine. I assume most places use regular salt with iodine in it.

I have been using a variety of salt recently. My current favorite is some salt from Portugal that is harvested in salt beds in the Algarve. I use salt for rubs mostly, although I do use it in cooking a lot.

I've developed a fondness for Celtic sea salt, the grey stuff. I'll have to try the Malton stuff...

MA

Back in college I took an oceanography class with a somewhat eccentric professor. When we got to talking about salt he basically yelled at us: "It's all the same salt! Salt is salt! They call it sea salt so they can charge you more!" I'm no chemist, (or oceanographer) but I thought it was amusing. I suppose the iodine might make a difference in taste. But everytime I see something advertised with "sea salt" I can still see that professor shouting at the front of the lecture hall....

Lawry's for the win!

Tubajug wrote:Back in college I took an oceanography class with a somewhat eccentric professor. When we got to talking about salt he basically yelled at us: "It's all the same salt! Salt is salt! They call it sea salt so they can charge you more!" I'm no chemist, (or oceanographer) but I thought it was amusing. I suppose the iodine might make a difference in taste. But everytime I see something advertised with "sea salt" I can still see that professor shouting at the front of the lecture hall....

Texture is sometimes more important in cooking than taste. Some things call for a coarse salt texture, but most things don't.

That's the main thing with the deluxe salt options, for sure. That fleur de sel stuff for example, will come off very different from say Kosher salt, but mostly because of the big, sort of rounded crystals, where Kosher is smaller and more angular.

While there is some science behind the `salt is salt' perspective, that's looking at it as a health issue. In terms of effects at that level, salt is salt. We can taste some things at much lower levels, and science is rarely concerned with that. (Well, public science - no doubt the processed food barons have spent millions in private research on how to make us want to eat trash, but you won't find that so easily.) Anyway I can believe that different kinds of salt could taste different even if you dissolved equal amounts by weight in a small amount of water, but haven't tried it.

KiltieTuba wrote:I just add bacon.

+1 and Amen!

If you haven't seen this, you should. Mmmm.... [insert drooling smiley]. My wife still won't let me try one though....

Tubajug wrote: If you haven't seen this, you should. Mmmm.... [insert drooling smiley]. My wife still won't let me try one though....

Holy crap, I think I just figured out my next holiday party hors d'oeuvre.

Tubajug wrote:

KiltieTuba wrote:I just add bacon.

+1 and Amen!

If you haven't seen this, you should. Mmmm.... [insert drooling smiley]. My wife still won't let me try one though....

Jordan, I make Bacon Explosions every once in a while, usually for low brass studio parties, Super Bowl parties and the like. They're awesome. Maybe you'll have to come up for a visit.

BTW, making one with maple syrup inside instead of BBQ sauce: totally amazing. Good with apples inside, too.

JCalkin wrote:
Jordan, I make Bacon Explosions every once in a while, usually for low brass studio parties, Super Bowl parties and the like. They're awesome. Maybe you'll have to come up for a visit.

BTW, making one with maple syrup inside instead of BBQ sauce: totally amazing. Good with apples inside, too.

I can think of two times I'll be up there...starting with next Saturday....then again in February...