Kosher Salt?

[Clove]

Originally Posted by Food Network Fan

Yes we went over this already. You said I needed to taste it first.

My answer was meant for those who have used it and can't find it.
For those of you who are interested in grey salt but haven't tasted it yet, please do try to find some to taste first before buying.
It's not cheap.

[BerryBaby]

I have used grey, pink, Kosher, sea, regular...they are all fine and, honestly, there is a little difference, but not so much that I would buy one over the other.

Don't get upset with me, Clove, I know you are an expert with this and that salt serves a purpose in cooking. I just don't like to use much of it..not a salt person.

[wednesdayidgaf]

I can tell you why kosher salt is better??>>>> kosher salt tastes better on food.. and it doesnt contain any additives.. also kosher salt is irregularly shaped and has a very low surface to mass ratio, they disssole slowly.. releasing there flavor!! table salt attacks your tounge all at once.. and besides you can actually pinch kosher salt between your fingers and hold it there! while table salt just acts more like a fluid>> and kosher salt also dissolves quickly over a wider area... said soo by alton brown himself

[wednesdayidgaf]

Danish smoked salt is the best!!

[wednesdayidgaf]

its the best finishing salt.. ever

[wednesdayidgaf]

i love alton browns im just here for the food ive read it a few times and i love it!!! i practically know the entire book by heart!!!

[Food Network Fan]

It's one of my favorites too.

[Clove]

Originally Posted by wednesdayidgaf

Danish smoked salt is the best!!

Originally Posted by wednesdayidgaf

its the best finishing salt.. ever

Originally Posted by wednesdayidgaf

I can tell you why kosher salt is better??>>>> kosher salt tastes better on food.. and it doesnt contain any additives...

That's why I said to try to taste the salt before buying.
wednesdayidgaf has found one to love, by tasting it.
When you consider additives, remember that there is a difference between "additives" and minerals that are naturally occurring in sea salts.
That's what gives them their complex tastes.
From where they come, contributes to the their natural mineral content.
There are great salts out there and they do add to the flavor of your food.

[BerryBaby]

That's just it...the salt flavor and I like my food plain. Boring? Maybe, but I can do with half the amount of salt that a recipe calls for.

When I eat raw vegetables, I don't salt those either. I see many people with a shaker eating carrots and celery.

Maybe it is because we grew up with salt used very little.

I made Emeril's Potato and Leek Soup last night and used half the salt he calls for and it was spectacular.

There is no wrong or right, just my taste preference.

[Clove]

Originally Posted by BerryBaby

That's just it...the salt flavor and I like my food plain. Boring? ...When I eat raw vegetables, I don't salt those either. I see many people with a shaker eating carrots and celery...There is no wrong or right, just my taste preference.

BB,

FYI only-
There is a big difference between what salt does to a dish when added during the cooking and what it does when added to raw or already cooked foods.
When properly used in cooking it enhances the flavors and bring out the subtleties - without making the dish "salty".
When added to raw or previously cooked foods, it just adds a salty taste.

If you look a any well designed baking recipes, from breads to cakes to pies, they all call for a proportional amount of salt. Not to make the baked product salty or so that a taster could even taste salt, but to round out the flavors and keep the dish from tasting flat. As I said above, "they add TO the flavor of the food"; meaning they are invisible but significant.

I'm sure that the amount of salt that you added to Emeril's soup, did exactly that!
And I'll bet you couldn't taste salt, just great hot vichyssoise.

When you look at the amount of salt for which a well designed recipe calls and then proportion it out over the numbers of servings, you are usually dealing with about a "pinch" per person. Very little, on that basis.

At the end of the day - "There is no wrong or right, just taste preferences."