There are so many different cooking salts you can use so I show you 7 popular salts to use to help elevate the flavor of your food.
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Different Cooking Salts to Use
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Seasoned Salt is a game changer in my opinion
I have Celtic Sea Salt, Himalayan & kosher salt in my house.
unless smoked, they all taste the same. only difference is how you distribute the salt over the dish via different textures. but there have been many blindfolded taste tests and noone could ever tell a difference between any two types of salt, given they were the same texture (i dont count herbal and smoked etc.)
If you had to pick just one to use forever, which would it be?
I love the video you got right to the point no BS you just got straight to what the video was supposed to be about thank you so very much
Amaing how all salts actually taste different. I stopped using regular Morton salt years ago..
I have so many different salts. I love how it brings out the flavors of everything!
Thank you for make this video. I have a few salts and wondered how they compare to each other.
I completely agree with you on the Real Salt from Utah. It is soooo delicious. I stopped using it in bread and sweets because it feels gritty. Do you have a solution for that? For breads and sweet things I switched to Celtic. My sister uses that one exclusively and introduced it to me, but it’s not as flavorful. No grit though.
I keep table salt around for scrubbing cast iron pans. Maybe you taught that to me when you gave a lesson on caring for cast iron. I don’t remember. That was awhile ago.
Thanks for all videos. I love them. Blessings to you and your family.
I eat rock
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Redmonds Real Salt Kosher…I put that on everything.
Table salt isn't regular mined salt with added iodine. Regular salt is sodium chloride while table salt is sodium iodide.
Cool…..thanks for this! I'm a big fan of both himalayan and sea salt.
Here in the UK, the two 'basic' salts are table (fine) and cooking (course) neither would normally include iodine and it's bitter aftertaste, but are often pure sodium chloride (with anti-caking agents), as the other minerals have often been removed (so they can be sold back as supplements?).
With the exception of the 'flour' salt (which did look a little like our table salt, but perhaps a little finer) I was familiar with all of the others, and more – which is in line with you stating the list was not an exhaustive one.
Is that mine salt similar to the salt hills seen in Utahs at CB es Natl park I wonder?? So beautiful those colors!!
Andrew Cuomo should've been using saltpeter.
What about amount variances? Depending on saltiness shouldn't you allow for that and what is a good rule of thumb?
Thx for this 👍👍👍
Thanks for clarifying this, a wonderful video. I am still perplexed between Diamond Crystal and Morton though especially for making pasta.
Thank you for the information👌🏻
My Himalayan loses its taste when it’s heated but tastes great when applied just before eating. Anybody else notice that?
Thank you chef for this important information 🌹
I was just wondering about the difference between Kosher salt vs Sea salt & coarse vs fine. Thanks for the timely info!
I just use pink rock salt in everything
I really like this video! I'm now interested in Celtic salt.
Neck beard doesn't make it man.