Pass the salt

[mnoble485]

Talk to me about salt. I know I probably use too much but let's not dwell on that. Kosher, Sea, Pink? Are there times one is better than the other? I haven't used "regular" salt in years for cooking but inquiring minds want to know.

Thanks,
Mike

[Bobqzz]

It is all the same- sodium chloride.

[boots2000]

Just don't use iodized salt.

[Rudy]

I was taught a long time ago that until one masters the use of salt, all other attempts to enhance flavor will be in vain.

Your basic pantry should include an inexpensive sea salt such as Baleen for general uses: brining, boiling pasta, sprinkling.

Diamond Crystal—which is kosher—is widely available and a decent product.

I favor Maldon for finishing salt, the final touch on grilled meat, salads, even desserts.

From there Fleur de Sal, from Brittany, is a nice introduction to complex salts. Those others (Himalayan, Hawaiian, and so forth) deserve experimentation as complements to specific dishes as any seasoning does.

[echelon_john]

Live a little!

Smoked Sea Salt - Halen Mon

I agree with the post above; Baleen is a fine basic kitchen salt. We use Morton's Coarse Kosher Salt for steaks and other meats, or anyplace you want the crystals to stay (somewhat) intact/concentrated. Then there are a million boutique salts. I am a fan of the smoked salt, above, for when you're cooking meat inside but want some smokiness. They're not strong/overwhelming at all--in fact, pretty subtle--but you can taste it.

[Too Tall]

I'm going out on a limb to say that it is all about the texture and almost nothing to do with subtle flavor.
A certain stud muffin from Hawaii keeps me flush with native made VERY course sea salt that I simple mortar and pestle to the consistency required...or not.
My sis always brings me some fancy fluffy salt from Paris that I can not reproduce in the mortar and that's super nice for certain things.
HAHA looks like I have three on hand for various things or four if I admit that I'd never use the Hawaiian goodies for brining ;)

[maunahaole]

The sea salt is great for brining. It is my go to. If you still have some, you are being too stingy with its use....

[taylorj]

Aside from being incredibly handsome and studly on the bike, TT is an awesome cook. So this is prbably the sticky on salt and cheers to Paul for supplying him with the Hawaiian stuff.

I MISS YOU AND YOUR BRIDE AND SULLY.

I'm going out on a limb to say that it is all about the texture and almost nothing to do with subtle flavor.
A certain stud muffin from Hawaii keeps me flush with native made VERY course sea salt that I simple mortar and pestle to the consistency required...or not.
My sis always brings me some fancy fluffy salt from Paris that I can not reproduce in the mortar and that's super nice for certain things.
HAHA looks like I have three on hand for various things or four if I admit that I'd never use the Hawaiian goodies for brining ;)

[Chance Legstrong]

Kosher goes to the meat pre-grill seasoning
Sea salt- my everyday
Pink- use whenever i grab it

never "table salt"

[steve garro]

IMG_1768.JPGI'm partial to this stuff.
Guerrero Negro saltworks, BCS.
- Garro.

[jitahs]

Kosher for table, also it's easiest to regulate when cooking, iodized table salt when cooking certain things.
Fleur de sel a la table if you haven't cooked anything with huge flavors/if you can taste.
Some Fleurs are nicer than others.

[dhoff]

I only use Himalayan Crystal Salt. It tastes dramatically different and I have been told is much better for you. I get mine from the San Francisco Salt Company.

I use it as well as my primary additive to water bottles and am also pleased with the result there. If you think that they are all the same, or if you think that texture is the only difference, I suggest trying some of this. http://www.sfbsc.com/himalayan-salt

[sladejw]

Kosher salt on the table and for cooking--except when salting water for boiling pasta, then plain iodized salt.

Shortly before grilling, sprinkle medium to large quantities of sea salt (I use Portuguese) onto meat. Delicious.

[RIHans]

I use this. Cheap and consistent...

Sea salts are nice on special salads...this everyday go to salt.

[Too Tall]

OK ok I'll quit being so stingy with the ono Hawaiian goods. Done. You guys rock. Big wave to Mrs. Maunahaole's.
Thanks Taylorj, we does what we can ;)

So here is a thought. Garro is into good eats like the water meets the shore. D@mn son, awesome salt reference. I've great affinity for things like that...the cultural/historical facts surrounding food and societies just blow me away. Afterall, who produces salt, charcoal, rendered animal fat for local use and than BAM there it is. Great stuff. Thanks.

[steve garro]

OK ok I'll quit being so stingy with the ono Hawaiian goods. Done. You guys rock. Big wave to Mrs. Maunahaole's.
Thanks Taylorj, we does what we can ;)

So here is a thought. Garro is into good eats like the water meets the shore. D@mn son, awesome salt reference. I've great affinity for things like that...the cultural/historical facts surrounding food and societies just blow me away. Afterall, who produces salt, charcoal, rendered animal fat for local use and than BAM there it is. Great stuff. Thanks.

That pic I took would be right around concentration area 5 in the diagram.
That's where you go to see whales & their calves.
One of the biggest salt works in the world, and #1 to Japan.
Some damn good Cabrito in that town........

I swear I don't make this shit up.........
I have some pics of some big salt crystals.
We bring it home as you see it in the pic, some of that there.
- Garro.

[dang]

I use this. Cheap and consistent...

Sea salts are nice on special salads...this everyday go to salt.

Yep, good stuff for cooking.

As for the sodium chloride post above -- well, yeah, and at some point it all comes from the "sea" -- unless there's other stuff in it (say, iodine, or some of the other traces of this and that that folks actually like). And if all the NaCl otherwise behaves as it should given time, I think TT is right that the size and shape of the crystals can matter a good deal in the short run, as it might in many cases of seasoning finished or nearly finished dishes.

Just got some near-du-sel at a Falls Church spice market. Same Breton tanks, but the second raking -- looks good and relatively inexpensive.