A grain of salt?

[Muse]

What's the deal with salt? Years ago you bought a cylinder of Leslie or some similar. Now there's "sea salt," and kosher salt. Fancy foods list sea salt or kosher salt in the ingredients. It costs a lot more than the cheap salts. I don't believe I've ever heard any rationale for why I should shell out more clams for salt than the generic brand at my local market, which is 1/2 a buck for a 26 oz. cylinder (iodized). What's the deal?

 

[Xylitol]

kosher salt doesn't have the chemical in it that keeps the salt molecules from clumping; that's why normal table salt doesn't stick together.
Kosher salt is the best for preparing meat because you can clump some salt between your fingers and sprinkle it on in a much better way than
the table salt shaker can



also, sea salt has a different flavor from table salt because there's other minerals and stuff in it since it's evaporated sea water. Sea salt seems to be less salty for the amount put into food (maybe it's because the crystals are smaller / caked together? I'm not totally sure).

Basically, I like sea salt / kosher salt more than regular table salt except they aren't as convenient to use

 

[Muse]

Originally posted by: Xylitol

Basically, I like sea salt / kosher salt more than regular table salt except they aren't as convenient to use

Is it healthier? Is that anti-clumping chemical in cheap salt bad for you? What is it?

I've seen salt shakers with some grains of white rice in it, evidently in order to act as a dessicant and absorb moisture to keep the salt from clumping. I've done this at times. I keep my salt cylinders in plastic bags, with twist ties to keep out moisture. I also pour salt into moisture proof containers, for daily use. In addition I have a salt shaker where I cook, with some rice grains inside.

 

[zinfamous]

It's been around for generations.

It's not like this is "new." You've just been living under a rock, or in Idaho.

Fleur du Sel > Kosher salt > Sea salt > the others

Kosher Salt for 90% of your cooking needs.

 

[Locut0s]

I don't use much salt myself in cooking, it's mostly soya sauce. I must say though that I really like the taste of sea salt, there is a definite flavour difference between it and regular table salt! Not sure it goes with everything, for example I wouldn't put it on eggs but it goes very well with fries or chips!!

 

[zinfamous]

the other thing is that sea salt is very potent.

It actually tastes like salt. If you grew up on the iodized stuff, then you're likely not familiar with natural salt flavor. I'd say use ~1/3 sea salt of the amount you'd usually use table/iodized.

The only good thing about table salt is that it helps to prevent you from developing a goiter. This is actually a good thing.

 

[Locut0s]

Originally posted by: zinfamous
the other thing is that sea salt is very potent.

It actually tastes like salt. If you grew up on the iodized stuff, then that's not salt. Id' say use ~1/3 sea salt to the amount you'd usually use table/iodized.

The only good thing about table salt is that it prevents you from developing a goiter. This is actually a good thing.

That is the reason they introduced iodized salt yes. I imagine though that nowadays one would get enough iodide from all the commercial sources of packaged and processed foods that one would probably not have to worry too much about using sea salt at home most of the time.

 

[Muse]

Originally posted by: zinfamous
It's been around for generations.

It's not like this is "new." You've just been living under a rock, or in Idaho.

Fleur du Sel > Kosher salt > Sea salt > the others

Kosher Salt for 90% of your cooking needs.

Y?

 

[SagaLore]

Table Salt: Sodium chloride, with a tiny amount of iodide/iodate added. It is harvested from rock salt.

Kosher Salt: Sodium chloride, identical to table salt except that iodine is not added and it comes in larger granules.

Sea Salt: Sodium chloride, with 2% iron, magnesium, sulfur, iodine, potassium, calcium, etc. in the form of other salts (over 100 different minerals). It is refined evaporated ocean water.

 

[Vic]

Table salt is fine grain sodium chloride with an anti-caking agent, such as sodium silicoaluminate or magnesium carbonate, and dietary iodine added. Good in your salt shaker and that's about it.

Kosher salt is nearly pure large grain sodium chloride crystals (perfect texture for pinching or seasoning) with little or no anti-caking or dietary additives. Ideal for cooking and measuring out of a box, but will clump in a shaker.

Sea salt is irregular grain salts obtained "naturally" from evaporated sea water that is mostly sodium chloride but with numerous mineral impurities. Ideal for flavoring, but will also clump in a shaker. You can find sea salt grinders nowadays similar to pepper grinders.

If anything is "new" here, it's table salt that the relatively modern form, and people are being reintroduced to the more traditional cooking salts.

 

[LS21]

Originally posted by: zinfamous
It's been around for generations.

It's not like this is "new." You've just been living under a rock, or in Idaho.

Fleur du Sel > Kosher salt > Sea salt > the others

Kosher Salt for 90% of your cooking needs.

pretty much

 

[SunnyD]

Originally posted by: SagaLore
Table Salt: Sodium chloride, with a tiny amount of iodide/iodate added. It is harvested from rock salt.

Kosher Salt: Sodium chloride, identical to table salt except that iodine is not added and it comes in larger granules.

Sea Salt: Sodium chloride, with 2% iron, magnesium, sulfur, iodine, potassium, calcium, etc. in the form of other salts (over 100 different minerals). It is refined evaporated ocean water.

Hence, salt is salt. They all give you hypertension.

 

[SagaLore]

Originally posted by: SunnyD
Hence, salt is salt. They all give you hypertension.

I don't agree. Iodized salt gives you hypertension, because too much iodine gives you mild hyperthyroidism.

 

[torpid]

Salt is totally in. Some high end restaurants are offering a choice of salts including weird black and red salts. I'm not sure I'd go that far, but I do think kosher salt is better than regular iodized salt. I'm less sold on sea salt, but it does taste good on top of chocolate (not necessarily any better than kosher though).

 

[Vic]

Originally posted by: SagaLore

Originally posted by: SunnyD
Hence, salt is salt. They all give you hypertension.

I don't agree. Iodized salt gives you hypertension, because too much iodine gives you mild hyperthyroidism.

Yep. The "too much salt is bad for you" bit is only true for those people who are already predisposed to hypertension. Lump that in with the old trans fat-laden margarine is healthier than butter, or the low-fat foods will help you lose weight even when the fat is replaced with sugary carbs -- American dietary/nutritional advice fads/mistakes of the 70s/80s/90s.

 

[SunnyD]

Originally posted by: Vic

Originally posted by: SagaLore

Originally posted by: SunnyD
Hence, salt is salt. They all give you hypertension.

I don't agree. Iodized salt gives you hypertension, because too much iodine gives you mild hyperthyroidism.

Yep. The "too much salt is bad for you" bit is only true for those people who are already predisposed to hypertension. Lump that in with the old trans fat-laden margarine is healthier than butter, or the low-fat foods will help you lose weight even when the fat is replaced with sugary carbs -- American dietary/nutritional advice fads/mistakes of the 70s/80s/90s.

Too much of anything is bad for you. Except sex. Though ask David Duchovney on that one... he may disagree...

 

[ElFenix]

Originally posted by: Vic

Originally posted by: SagaLore

Originally posted by: SunnyD
Hence, salt is salt. They all give you hypertension.

I don't agree. Iodized salt gives you hypertension, because too much iodine gives you mild hyperthyroidism.

Yep. The "too much salt is bad for you" bit is only true for those people who are already predisposed to hypertension. Lump that in with the old trans fat-laden margarine is healthier than butter, or the low-fat foods will help you lose weight even when the fat is replaced with sugary carbs -- American dietary/nutritional advice fads/mistakes of the 70s/80s/90s.

you forgot the enriched white bread is better than whole grain wheat bread crap.

 

[Pepsei]

you guys forgot Fleur de sel, aka the top of the line salt where you can still taste the sea (it is damp). it is also very expensive.

personally, i use Maldon Sea Salt, the best bang for the buck.

 

[Vic]

Originally posted by: ElFenix

Originally posted by: Vic

Originally posted by: SagaLore

Originally posted by: SunnyD
Hence, salt is salt. They all give you hypertension.

I don't agree. Iodized salt gives you hypertension, because too much iodine gives you mild hyperthyroidism.

Yep. The "too much salt is bad for you" bit is only true for those people who are already predisposed to hypertension. Lump that in with the old trans fat-laden margarine is healthier than butter, or the low-fat foods will help you lose weight even when the fat is replaced with sugary carbs -- American dietary/nutritional advice fads/mistakes of the 70s/80s/90s.

you forgot the enriched white bread is better than whole grain wheat bread crap.

That one too

 

[BurnItDwn]

Meh, salt is too salty. I never use salt, any time a recipe calls for salt I either add sugar and/or something that contains capsaicin ...

 

[Muse]

Originally posted by: SagaLore
Table Salt: Sodium chloride, with a tiny amount of iodide/iodate added. It is harvested from rock salt.

Kosher Salt: Sodium chloride, identical to table salt except that iodine is not added and it comes in larger granules.

Sea Salt: Sodium chloride, with 2% iron, magnesium, sulfur, iodine, potassium, calcium, etc. in the form of other salts (over 100 different minerals). It is refined evaporated ocean water.

Looking at the 26 oz container of generic salt I bought the other day it says it contains sodium silicoaluminate, which I presume is the anti-caking agent. It also contains sodium bicarbonate.

I was at my local market just an hour ago and spied big boxes of kosher salt for sale. It costs 2.5 x the generic salt I just mentioned (same store). It says it contains nothing but salt, obviously sodium chloride.

 

[Muse]

Originally posted by: SunnyD

Originally posted by: SagaLore
Table Salt: Sodium chloride, with a tiny amount of iodide/iodate added. It is harvested from rock salt.

Kosher Salt: Sodium chloride, identical to table salt except that iodine is not added and it comes in larger granules.

Sea Salt: Sodium chloride, with 2% iron, magnesium, sulfur, iodine, potassium, calcium, etc. in the form of other salts (over 100 different minerals). It is refined evaporated ocean water.

Hence, salt is salt. They all give you hypertension.

If you over do it, yes it can. It's not poison. I believe you need a certain amount of salt. Not sure about that. I met a woman who didn't salt her food, so maybe not.

 

[newb111]

Originally posted by: Muse

Originally posted by: SunnyD

Originally posted by: SagaLore
Table Salt: Sodium chloride, with a tiny amount of iodide/iodate added. It is harvested from rock salt.

Kosher Salt: Sodium chloride, identical to table salt except that iodine is not added and it comes in larger granules.

Sea Salt: Sodium chloride, with 2% iron, magnesium, sulfur, iodine, potassium, calcium, etc. in the form of other salts (over 100 different minerals). It is refined evaporated ocean water.

Hence, salt is salt. They all give you hypertension.

If you over do it, yes it can. It's not poison. I believe you need a certain amount of salt. Not sure about that. I met a woman who didn't salt her food, so maybe not.

You do need salt to live, but you get plenty of salt in the regular foods you eat, so there is no need to add it for health reasons, just taste reasons.

 

[CKent]

Originally posted by: BurnItDwn
Meh, salt is too salty. I never use salt, any time a recipe calls for salt I either add sugar and/or something that contains capsaicin ...

Really? I can't fking GET enough salt. I put it on nearly everything.

 

[LS21]

Originally posted by: CKent

Originally posted by: BurnItDwn
Meh, salt is too salty. I never use salt, any time a recipe calls for salt I either add sugar and/or something that contains capsaicin ...

Really? I can't fking GET enough salt. I put it on nearly everything.

same