A grain of salt?

[eplebnista]

I've never used anything but regular morton iodized salt (mostly on eggs and in grits).

 

[SunnyD]

Lawrey's Season Salt > all.

 

[Fritzo]

What, is the OP stealing Jerry Seinfeld's act now?

 

[Muse]

Originally posted by: Fritzo
What, is the OP stealing Jerry Seinfeld's act now?

I'm a secret admirer.

 

[BoomerD]

Originally posted by: 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.

That describes the processed foods available in the USA...

"If you can't make it good, make it salty."

I'm a salt-o-holic...and have high blood pressure. (gee, what a surprise!)

Wandering through the grocery stores (and fast food joints) and looking at the sodium levels in foods can be an eye-opening thing. I was surprised at how much salt (or other forms of sodium) is in the foods nowadays...with very few "no-salt" options.
You can buy low calorie foods, low carb foods, but EVERYTHING is chock full of sodium, whether from salt or other sources.

 

[Muse]

With respect to any possible detriment to using the cheapest salt available (potential for hypertension, notwithstanding), there seems to be no toxicity case made for the only conceivable suspect ingredient in cheap generic "table salt," sodium silicoaluminate:

Toxicity site info

 

[preCRT]

You can't make crisp pickles with table salt, you need Kosher salt.

 

[preCRT]

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.

Get your thyroid checked, salting the hell out of everything is a sign of thyroid problems. [Your body is craving the iodine].

 

[clamum]

It all tastes mostly the same to me. It's not like you NEED kosher salt when a recipe calls for it.

 

[Muse]

Originally posted by: preCRT
You can't make crisp pickles with table salt, you need Kosher salt.

I think that may be a "wive's tale." I made jar after jar (Qt.) of crisp pickles one year with ordinary table salt. You just have to use enough of it. If you don't use enough, the pickles lose crispness in the unopened jars fairly quickly.

 

[Vic]

Originally posted by: Muse

Originally posted by: preCRT
You can't make crisp pickles with table salt, you need Kosher salt.

I think that may be a "wive's tale." I made jar after jar (Qt.) of crisp pickles one year with ordinary table salt. You just have to use enough of it. If you don't use enough, the pickles lose crispness in the unopened jars fairly quickly.

It's not about crispness. The additives in table salt will make the pickles dark and the liquid cloudy.
The ideal salt for pickles is canning salt, which is pure NaCl like kosher salt but fine grain like table salt. The fine grain makes it more effective so you can use less of it.

 

[Muse]

Originally posted by: Vic

Originally posted by: Muse

Originally posted by: preCRT
You can't make crisp pickles with table salt, you need Kosher salt.

I think that may be a "wive's tale." I made jar after jar (Qt.) of crisp pickles one year with ordinary table salt. You just have to use enough of it. If you don't use enough, the pickles lose crispness in the unopened jars fairly quickly.

It's not about crispness. The additives in table salt will make the pickles dark and the liquid cloudy.
The ideal salt for pickles is canning salt, which is pure NaCl like kosher salt but fine grain like table salt. The fine grain makes it more effective so you can use less of it.

Where do you get canning salt? Would a brewer's supply store have it? That's where I got my citric acid, which I use when canning tomatoes.

 

[Howard]

It can be called pickling salt as well.

My supermarket has it.

 

[preCRT]

Morton's makes a pickling & canning salt
http://www.mortonsalt.com/prod...s/Canning_Pic_Salt.htm



They also have a product locator to find it locally:
http://www.mortonsalt.com/store-locator/index.html

 

[MaxDepth]

Originally posted by: 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.

Wiki link

 

[fstime]

Adding iodine to salt was one of the greatest things we could do with salt health wise, I wouldn't buy kosher salt if they exclude it.

 

[MaxDepth]

Originally posted by: Muse

Originally posted by: Vic

Originally posted by: Muse

Originally posted by: preCRT
You can't make crisp pickles with table salt, you need Kosher salt.

I think that may be a "wive's tale." I made jar after jar (Qt.) of crisp pickles one year with ordinary table salt. You just have to use enough of it. If you don't use enough, the pickles lose crispness in the unopened jars fairly quickly.

It's not about crispness. The additives in table salt will make the pickles dark and the liquid cloudy.
The ideal salt for pickles is canning salt, which is pure NaCl like kosher salt but fine grain like table salt. The fine grain makes it more effective so you can use less of it.

Where do you get canning salt? Would a brewer's supply store have it? That's where I got my citric acid, which I use when canning tomatoes.

Citric acid? You mean lemon juice? 😉

 

[PlasmaBomb]

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.

I don't think we have iodized salt here... but salt still gives us hypertension.

 

[PlasmaBomb]

Originally posted by: 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.

Did we? Did we really?

Or are you just not reading threads 😉

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.

Originally posted by: Muse
f you over do it, yes it can. 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.

It is practically impossible to each too little salt...

Originally posted by: Muse
It is a poison.

Fixed.

 

[Muse]

Originally posted by: MaxDepth

Originally posted by: Muse

Originally posted by: Vic

Originally posted by: Muse

Originally posted by: preCRT
You can't make crisp pickles with table salt, you need Kosher salt.

I think that may be a "wive's tale." I made jar after jar (Qt.) of crisp pickles one year with ordinary table salt. You just have to use enough of it. If you don't use enough, the pickles lose crispness in the unopened jars fairly quickly.

It's not about crispness. The additives in table salt will make the pickles dark and the liquid cloudy.
The ideal salt for pickles is canning salt, which is pure NaCl like kosher salt but fine grain like table salt. The fine grain makes it more effective so you can use less of it.

Where do you get canning salt? Would a brewer's supply store have it? That's where I got my citric acid, which I use when canning tomatoes.

Citric acid? You mean lemon juice? 😉

No, I mean citric acid. I bought ~1/2 lb. at a brewer's supply and store it in an air tight container. I add 1/2 teaspoon to each quart of tomato sauce I can, of any type (hot sauce, Italian sauce, and another I make from a recipe I was directed to on the U. of Minnesota website). Adding citric acid to tomato sauces is highly encouraged by people who know in order to ensure that the eventual consumers of the sauce will not suffer from botulism poisoning. It's said to be a rather nasty way to die. I figure better safe than sorry. It doesn't seem to significantly effect the taste and it's cheap enough...

 

[OUCaptain]

I love salt. I haven't had iodized last in years. I keep a dish of kosher on the stove and on my desk (no kitchen table so I eat at my desk). Every now and then I'll grab a bit of crystallized salt from the rim of my fish tank to eat. yummy

 

[nageov3t]

I use kosher salt for just about everything except baking.

I feel like I can get more salt flavor from less actual salt.

 

[Muse]

Originally posted by: loki8481
I use kosher salt for just about everything except baking.

I feel like I can get more salt flavor from less actual salt.

I think that a taste for salt is partly conditioning. If you gradually cut back on your use of it you won't miss it. The key is to do it gradually. Myself, I don't have hypertension, but I've never wanted to tempt fate so I am somewhat careful with salt. YMMV 😀