Am I missing the boat by not incorporating different types of salt in my cooking?!
Answers: I like to tinker in the kitchen. I never really considered the differences between salts until recently...sea salt vs. table salt, etc. What are y'alls experiences with this?
Sea salt (organic) is healthier and if you watch the food channels they mostly use sea salt or kosher coarse salt(same thing) in their cooking. I dont know if that is a health factor or because it adds a certain flavor to it. Ofcourse i do think it matters because salt varies in price and origin. Like himalayan pink salt, i was at Whole foods( organic food store) and its really expensive for a chunk or two.
Kosher salt is good also. Regular salt is really not good for you. Sea salt is ok too. My preference is Kosher salt for flavor.
I dont add ANT added salt to my cooking
we get enough salt from everyday other things
Use more spices instead of salt , its healthier
Sea salt is more for garnishing. It's larger crunchy bits that are intended to be bitten into.
If you're making a sauce or a soup it's just going to dissolve anyway so you won't notice the difference between that and table salt.
As I'm typing this I'm watching a cooking show where an expert is explaining the difference between the two. He said "table salt sometimes has iodine which is bad. Sea salt may be more chemical free but at the end of the day salt is salt." Direct quote from a doctor.
not adding extra salt to your food is better for your heart and blood pressure.. i use garlic powder in instead of garlic salt.. same for onion... if you arent adding extra salt good for you.. most people think that they need it. sometimes even adding salt takes away from the flavor of what you are cooking... also i makes you retain water :(
Nah, more like missing the canoe . no biggie
Geologically all salt is sea salt.
Chefs like using kosher salt for two reasons:
Because it has no additives ,it wont cause clear soups/sauces to cloud
When chef's season something on the line they reach blind into a ramekin of pre-mixed salt and pepper,grab a pinch and add it to the food
The physical properties of Kosher salt allow a chef to better judge the quantity that is being used
If you do use a product like fleur de sel use it only to finish a product not for adding to water.
for me it is Attatude and Price.
The nonsense of How it (the salt) is ground or mined in the ground or evaporated in salt flats is unimportant.
IF you sprinkle it on the tomatoe sauce it becomes basic salt,,, chemically Na Cl ,,and lost in the mix .. it may have dirt or sea weed or so pure is is used in medicine (saline solution)
Just marketing ploys and religious nonsense for the sake of $$$
The salt,, in sea salt,, has the same sodium count as all..
To lower sodium ,they must eliminate the sodium like from cellery and other food stuff. not by adding sea salt.