applecrisp1
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Post by applecrisp1 on Jun 15, 2017 20:28:48 GMT -5
My salt collection is a collection of one, kosher salt. I might find a packet of plain old table salt around that was tossed into a bag of take-out (you know along with those plastic forks/knives/napkins that they toss in too). I received a tiny jar of grey sea salt in a gift basket awhile back -- that is the only time I've used something other than kosher or table salt, so a salt newbie.
And while posting, what do you all use when doing basic baking?
So now that I have expanded my oil collection to include avocado oil (after reading about it so much and asking about it on the boards) and my impulse buy of a small bottle of roasted walnut oil because, well it sounded good -- is it time to try other salts just for fun? So what salt(s) do you buy? And how do you use them?
What's next, expanding beyond dijon and honey mustard? : )
I'm just wondering what others use. I'm a basic cook so never had a need for some special type of salts and know zip about the other types. I did hear someone mention some benefits of pink himalayan salt so just might google it out of simple curiosity. And for nothing else I've seen people buy it in the stores.
I'm more curious what others use/why/when.
Thx.
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Post by PattiA on Jun 15, 2017 22:48:24 GMT -5
My salt of choice used to be kosher salt, but has been sea salt for a while. I might have switched to sea salts when I started fermenting because fermenting recipes generally call for sea salt. I have a bunch of salts. I like to buy local sea salt when I travel. I visited the Azores in April and brought home some Azorean sea salt. One of my favorites has been the roasted Hawaiian sea salt I brought back from a vacation there. I've also tried red alea and black salt from Hawaii. I'm currently using Pink Himalayan in my salt grinder. A friend raves about it so I decided to try it. I have some incredible big flake Icelandic sea salt that a friend gave me. I've tried celtic gray salts. I also have a merlot infused salt that a friend gifted me. I've sprinkled that on steak. I have some smoked salts that I have received as gifts. It's fun to look for salts when I travel. There are more and more small salt makers.
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Deleted
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Post by Deleted on Jun 16, 2017 9:50:39 GMT -5
Get more bang for your buck and buy a Himalayan salt block. Yamashiro, in Hollywood, cooks and serves their signature dish (wagyu steak), at the table on a heated block. Chilled/cold food (ice cream, etc.) can be served on it as well. yamashirohollywood.com/signature-menu/ |
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Post by wallycat on Jun 16, 2017 10:19:23 GMT -5
I've used the Grey Sel, Himalayan finely ground salt and Diamond Kosher salt.
I thought I read this somewhere...that fancy salt should only be used as a finishing salt, so you can see it (maybe) or get some nice crunch for bigger grains. I've tried to compare side by side the 3 I have and I must have few taste buds. It all tastes like salt to me...but nothing special.
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Post by mcgee on Jun 16, 2017 10:20:18 GMT -5
Can you really tell the difference between Himalayan and regular old table or kosher salt? Several years ago I spent $$ on some fancy schmancy salt and couldn't tell the difference at all and decided it was a waste of money and a marketing ploy. I understand if it's smoked or something like that but if not, would you be able to tell a difference in a blind taste test? patty - I do think it's a neat idea that you buy different salts when you travel - I just might have to start doing something like that. |
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Post by PattiA on Jun 16, 2017 11:41:52 GMT -5
patty - I do think it's a neat idea that you buy different salts when you travel - I just might have to start doing something like that. I buy salt and yarn. :-) |
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Post by mcgee on Jun 16, 2017 11:58:00 GMT -5
I've used the Grey Sel, Himalayan finely ground salt and Diamond Kosher salt. I thought I read this somewhere...that fancy salt should only be used as a finishing salt, so you can see it (maybe) or get some nice crunch for bigger grains. I've tried to compare side by side the 3 I have and I must have few taste buds. It all tastes like salt to me...but nothing special. Hehe - guess we were posting at the same time. Glad I'm not the only one that can't tell the difference. I've heard the same about using them as a finishing salt but still don't think it warrants the money. |
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Post by soupandstew on Jun 16, 2017 16:03:36 GMT -5
I keep fine ground sea salt and kosher salt for everyday cooking, and use a very coarse flake sea salt at the table. Husband really enjoys the aroma of smoked salts so we pick up hickory and applewood smoked salt at the local farmers market. Our favorite for finishing steamed veggies is Jacobsen's salt with lemon zest. WS used to carry but discontinued so we'll be buying it online. We use a spritz of olive oil and this salt for almost anything green like Brussels sprouts, broccoli, snow peas, etc.
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helene
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Post by helene on Jun 19, 2017 19:33:49 GMT -5
I mostly only use Pink Himalayan sea salt. It's cheap and I like it so much.
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applecrisp1
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Post by applecrisp1 on Jun 19, 2017 19:54:17 GMT -5
Thanks everyone! It was interesting to read what people use, the different types of salts etc, so thanks for sharing!
I go as far as Morton's kosher (do you have a brand preference or just buy whatever, I just assume they are all basically the same, other than the size of the crystals, recall reading that one brand is smaller so might want to use less -- but now can't recall which brand).
PattiA --- what a fun idea to buy those things when you travel and then remind you of your trips once you are home.
I think I will give another salt a try so for the fun of it. You know, to broaden my horizons. Ha.
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applecrisp1
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Post by applecrisp1 on Jun 20, 2017 20:09:52 GMT -5
I was in WF today and they were selling Kettle chips that were made with avocado oil and himalayan sea salt --- how ironic, I just posted about avocado oil since I've seen it mentioned quite a bit online online/seen in stores etc (I bought some and really liked it) and then this thread about salt/himalayan etc. Clearly both are getting buzz/surge in popularity.
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Post by swedishcook on Jun 20, 2017 21:45:17 GMT -5
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applecrisp1
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Post by applecrisp1 on Jun 22, 2017 14:01:46 GMT -5
swedishcook, thanks so much for the info! I vaguely recall reading about how Mortons and Diamond brands differed, but clearly I didn't recall any of the details. I've always bought Mortons kosher salt, and really no reason in particular. I'm going to try Diamond brand next. Helene, I'm going to pick up some pink himalayan salt to give it a try. |
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Post by PattiA on Jun 22, 2017 15:47:57 GMT -5
This post made me remember a book that I've wanted to read for quite a while. Salted: A Manifesto on the World's Greatest Mineral by Mark Bitterman. My library doesn't have it. I just found a used copy on AbeBooks for less than $6. (Over the years, Mark Bitterman has been a frequent guest on The Splendid Table podcast.) |
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Post by swedishcook on Jun 23, 2017 14:50:39 GMT -5
This post made me remember a book that I've wanted to read for quite a while. Salted: A Manifesto on the World's Greatest Mineral by Mark Bitterman. My library doesn't have it. I just found a used copy on AbeBooks for less than $6. (Over the years, Mark Bitterman has been a frequent guest on The Splendid Table podcast.) Thank you so much for mentioning this book patti! I will be searching for it. The community we called home 1974-1985 was once a center for trade of herring and salt. Starting around 1200 this lasted for 250 years. The area was part of Denmark in those days. I studied a lot of local history while we lived there. Here is a link: en.wikipedia.org/wiki/Sk%C3%A5ne_Market |
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Post by PattiA on Jun 23, 2017 15:16:05 GMT -5
Both Amazon and ABEBooks have plenty of inexpensive used copies if you cannot get it from your library.
I grew up on the ocean (Plymouth, MA) so the ocean and all things ocean have a special place in my heart. The history of Skane Market is interesting. Coincidently, there are herring runs in Plymouth. Nothing huge, but we spent lots of time at the herring runs when we were kids. The herring there are like the salmon that return to the rivers where they are born so at different times of year, they swim in from the ocean to spawn and then the young return to the ocean. I can't remember the timing, but when the herring were running the brook was teeming with herring (and people fishing for them). Thanks for rekindling those memories. I always loved the brook where we went. Next time I visit my mom, I'm going to try to stop there. Hopefully it is still as beautiful as it was back then.
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sallyt
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Post by sallyt on Jun 23, 2017 21:12:21 GMT -5
I have SO MANY kinds of salt, and use them very differently: 1) table salt 2) fine sea salt 3) morton's kosher salt (I only use this for salting water & edamame) 4) himalayan sea salt 5) diamond crystal kosher salt (use this ALL THE TIME for cooking and sometimes for baking - most chefs use this) 6) Maldon sea salt (best for topping baked goods, using to season salads, etc.) 7) fleur de sel (mostly use in baked goods, like salted caramel sauce) 8) some kind of dead sea salt that my sister brought back from Israel - have yet to use This article has some good pointers - www.abeautifulplate.com/cooking-salts/ |
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Post by soupandstew on Jun 24, 2017 17:25:43 GMT -5
Well, I succumbed to temptation and ordered another container of the Jacobsen salt with lemon zest and somehow a jar of black garlic infused salt jumped into my shopping cart too. I'm a salt junkie and I will not lie.
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applecrisp1
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Post by applecrisp1 on Jun 28, 2017 16:36:45 GMT -5
Sallyt -- That #7 needs to be in full rotation! I knew you had to have that salt in your pantry for salted caramel treats. I need to broaden my selection to at least 2 -- you know baby steps. It takes me forever to go thru that Morton salt and that includes sometimes using it to clean my cast iron. I'm just going to buy the Diamond rather than wait the eons to use up my existing stash. Thx for the info on the salt.
Soupandstew -- That salt with the lemon zest sounds great. Enjoy your new goodies.
PattiA -- Enjoy the book!
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