how to CHOOSE THE RIGHT SALT
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- čas přidán 18. 09. 2019
- Today we talk about how to choose the right salt for cooking depending on a few factors. It's all gonna depend on what your comfortable with and you like. There are thousands of salts, maldon sea salt, kosher salts, iodized salts, rock salts but today we talk about 5 of the most common salts found in the supermarket and what the difference between those salts are and why you might use one salt over another.
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Please do the same video but for oils!
Chandler Starr yesss
definitely!
Yeah, I'd like to see that too.
Chandler Starr agreed
Yes ! :)
I spent my summers in Maldon as a boy . Salt has been harvested since the bronze age here from the sea. There is a field where a farmer graze’s cows . It was dug up in 1973/4 . As a teenager I saw the ancient prehistoric salt pits they used ( like large clay saucers ) to collect sea water and let it dry out .
So respect for knowing about Maldon sea salt from Essex England .
You are absolutely correct young man.
This is a very necessary lesson. After years of cooking shows, I’m surprised that no one ever compared types of salt. I’m buying kosher salt next time.
What makes you think no one ever compared salts? There are a few videos right here on CZcams.
I'd love to see a similar video for peppercorns!
yesssahhh
If you go to the Pensey spices web they have a good description of the different peppercorns.
No wrong answer with peppercorns!
Himalayan pink salt does have more minerals in it then other salts but the amount is so minuscule it gives absolutely no benefit.
Besides the nice colour, and status ubget when u can say u have *pink organic himalayan salt*
Steve, this is the first time I really understood the difference between Diamond Crystal and Morton's kosher salts. In my cursory examinations I was baffled about why the finer size of Diamond was preferred by chefs because the Morton salt had larger, more easily pinched crystals, but the volume comparisons always showed the Diamond to have more volume per weight. Now that you explained the flatness of the Diamond versus the more cubic Morton's, it all makes sense. Thanks for the explanation!
The Diamond Crystal Kosher salt is a natural flake. Only one facility in the world produced this salt in St. Clair, Michigan. It is using a 100+ years old process called the Alberger to get the flake. Best salt in the world!
I've watched a google of cooking videos over the decades, but this is the only comprehensive explanation of salt that I've ever seen. Definitely love the series, and learning a whole new table of advice on one of the most basic building blocks of cooking.
Respect.
Wow how do you always manage to read my mind? Every time I cook, I guess what salt would maybe be best for the dish, but I’m never confident in my answer lol. Time to change that
This is such a well thought out & clear explanation of salts. I love that you made this video. I’m a Southern girl & was raised to ONLY use Mortan’s Iodized salt. It wasn’t until I went to culinary school that my thoughts about salt were broadened. I’m a huge fan of the kosher salt & use it every day. I wish someone had made something like this years ago. I applaud you for making this & sharing your knowledge of salts. 👊🏽
Just subscribed because I love how you are talking about cooking essentials like what salt to choose. Plus my hubby and I enjoy now Pasta Carbonara even more since using your technique. Thank you so much for this channel. Keep doing your style! Its different and different is good. Sending much love and good vibes
Real talk, some of these tips and recipes are life changing. Thank you.
LOVE this. Needed the information, keep the great content coming
Now how do we choose peppercorns?
Yes yes yes!! This I need help with. I sorted out my salt preferences a while ago (I’m oppinionated about salt😄) but just started thinking about my pepper choices. So yes - give us pepper learning.
How timely!! I have been messing around with different salts recently. Chucked all of the iodized stuff. Last weekend I smoked a bunch of coarse sea salt. Sprinkle some of that on your favorite ice cream!! Thanks so much for another awesome video!
Cook's Illustrated/America's Test Kitchen recommends using fine salt for baking - the grain size is more consistent across brands, so you can measure accurately regardless of which brand (and in baking, accurate measurements can often make or break a dish). They also say it dissolves more evenly in thicker batters/doughs, though I've never found a problem using kosher salt from that standpoint.
This is very interesting,I have been given a gray truffle salt from France, I should I use this
Thank you so much 😊
Thanks, we definitely needed this video! Now I will throw my other salt away, wasn’t happy with it & happy to see that you were discussing salt! Thanks again, we love all your videos☺️☺️✝️❣️
This is great. Thanks man. I have a crazy variety of salts, but always went to Morton over Diamond - going to try that out. If it's already been done, I apologize, but I think a "back to basics" episode on cleaning as you prep/cook, maintaining a cutting board, knife sharpening would be cool. Planning on making the carbonara recipe this weekend.
Thanks for the great information! I guess I really didn't know that much about salt! Love your videos!
Great episode Steve, and I thank you.
It puzzles me how a lot of restaurants fail to properly season there food. Especially pastas, a lot of restaurants don’t season their pastas, which kills the dish, and I am not adding salt after the fact.
So taking the time to discuss the importance in choosing and applying salt is well appreciated.
Make sure to tell the chef's, if they're legit they'll take that into account and improve cause without customers like you how else are they gonna know. Chef's #1 goal is to see the smile and satisfaction on ppls faces when they eat their food
If a restaurant doesn’t know to salt the pasta water I don’t think I’d eat there.
I use large flake sea salt on top of my chocolate chip cookies! I sprinkle some on top when I pull them out of the oven. So good!
Super educational! Really enjoyed it! No idea there's so much to salt
i just sgumbled onto your channel, you are so relaxed an awesome. I would feel totally comfortable asking questions and not feel stupid . Thank you.
Very informative and class delivery. I love this channel 👍
Tasting every step of the way is the best advice!
This is/was SOOOOOO great! I use Diamond and everyone says, "Whaaaaa?" Thanks. Also gettin' some Maldon!
I love that Maldon flake salt. I use it on my bakes goods and breads.
I love the informative videos you are putting out
Amazing video! Love your content. I like to put Himalayan salt on slices of watermelon or lemonade, or salads. Definitely not for cooking. Atleast not for me. I do prefer Morton Kosher salt compared to Diamond Crystal. And in India people also use rock salt which has a slow release of saltiness. I haven't seen anything similar to that here in the US. Might check in some Asian store or something.
Such a helpful video!! Thank you thank you!
My favourite cooking channel. You should defo do a pantry essentials video
Dude, i Love your videos. Amazing stuff
Great video! Love maldon on salads too!
So many salt options! Nice video breaking it down for people
Diamond crystal is pretty much nonexistent where I live, so Morton's is my go-to.
Learning the difference between cheap table salt and kosher salt in my late teens made a world of difference, and I realized why I oversalted things so much growing up.
Awesome video bro, do pepper next. Green, black, red peppercorns etc. fresh cracked vs pre-ground, that can be confusing to folks too. 👍
Such a great video, thank you man
I also like to use smoked sea salt on various meats for that little extra bit of flavor.
Today I'm scrubbing through some of your videos I want to say thank you Sir for sharing that info I've been watch your channel for awhile now. This video I needed to comment on. Thank you
Very nice presentation. Thank you for the education 😉 I have just one question... In your opinion, which salt would you choose for a salt grinder ? I bought a salt grinder (Cole & Mason) which came filled with a very coarse salt. I don't know what salt they used but it has a subtle saltiness to it.
hey man , love it its so easy to over salt or under salt
I never knew how much grain size mattered! Great video, thank you
Thanks Steve, now my wife understands why we have 5 types of salt in the pantry.
Have you tried Hawiian black salt,?
Life changer as is truffle salt.
Canning plum tomatoes would love your take on it.Thanks
Maldon is fantastic on steak and being British its everywhere in the UK. But I'm definitely going to get the Diamond Crystal for everything else. It's easy to get on UK Amazon, not too pricey and it seems so easy to use. Repetition is a high factor to seasoning/cooking and vastly underrated/undersold but both those kosher brands help a great deal with you getting to know how to season. We have salt like this in the UK but it's usually in small expensive packets.
What a brilliant video. Well done.
Another great vid! Helen Rennie who makes lots of pizza and pasta recommends the diamond kosher as opposed to mortens. It dissolves quicker,,,, btw, I haven't seen a shrimp vid,,,
Yeah a lot of restaurants tend to use Diamond Crystal, so I'd say its more than sufficient enough. I personally use it as well, it has a good hand feel as strange as it sounds.
My taste buds have always been very sensitive to salt. Often things taste too salty to me when everyone else thinks it's perfect. After watching this video it now makes sense why I ended up gravitating towards Diamond Crystal kosher salt as my go to salt of choice.
All types of salt are heavily processed. The salt is found with a lot of other things mixed together, so it has to go through enough processes to leave it suitable for consumption
César Enrique Ramírez many things we eat are heavily processed, but some way more than others. I’ll pick the ones that are less heavily processed
@@alvareo92 yeah, totally. I don't even mind eating heavily processed food, as long as it isn't a regular thing. My point was that calling a type of salt "processed" and not the others, is a little bit misleading
César Enrique Ramírez when he says processed I think he means they add in things after the fact as where other salts are refined to remove the surrounding sediments. So not misleading I just think your are misunderstanding the terms he is using.
True
True
I’ve been using Maldon salt exclusively for years. In cooking and finishing. Maybe it’s less expensive here in the UK but a box lasts me a year or more probably. Only thing is that I’ve just learned in the past few weeks that it’s not iodised so this might explain some health issues I’ve been having! I don’t eat fish/seafood or eggs so don’t have a high iodine naturally in my diet. Gotta figure out either incorporating seaweed or using iodised salt I guess.
A great video! No complaints here :)
I know my pinches, l’ve got’em down. I use Morton’s Kosher in everything I cook, even if the recipe doesn’t call for it (such as some desserts). I use Le Saunier De Camargur which is a Fleur De Sel as a finishing salt.
And great video. Thanks!
awesome video - please do one for oils!
Can you make a video about taking care of wooden cutting boards? I have a few techniques I know, but I’m sure you know lots more, and I would love to learn
Kosher salt is very limited in availability outside America. I've never seen it.
I personally use cheap fine salt for pasta water and for everything else i use my salt grinder with Maldon salt and i can just regulate the grinder if make it fine or not
Why are you grinding Maldon sea salt? That stuff is pretty expensive and is a finishing salt. I just use a relatively cheap sea salt for everything and maybe one day I will pick up some nice finishing salt.
Total waste of Maldon. The whole point is the shape of the salt crystals. Grinding it defeats the purpose.
For me, kosher or sea salt are my preferences. I think table salt has sodium aluminum silicate in it. That's not good. Also, pickling salt is good. It's just sodium chloride. Great video. Cheers!
This is the best video on the internet
Best salt commercial ever :)
Great video!
Thanks for the tips I agree with you on the kosher salt’s. Also I would love this same type of video but with oils!
I had never thought about salt like this before. Very informative video !
Bon Appetite podcast has an entire episode on salt of you're interested.
@@threethirteen13 I didn't know they had a podcast. I'll have a look into thanks mate
@@vishalmehan879 it can be hit or miss, but definitely give the Waffle House episode a listen.
@@threethirteen13 will do!
Thank you!
Camera man: “you have your AirPods in frame can you push them?”
Stephen: “what I cant hear you I have Airpods”.
Spot-on!
You should do an EP on fats. Oils and butters.
Cool informational video
Have you ever experienced flavored salt? Buddy of mine made smoked sale and a lemon salt. Would love to see a video of how to make it
excellent! liked and subscribed.
More videos like this please !!
I don’t know if this is a cultural difference but in Europe (I’m UK) we tend to have far more large grain sea salts than the medium kosher’s. Usually I have a table salt (v small grains) and a large grain one like the last one you reviewed.
What about Fleur de Sel? Its moist and sticks togehter and dissolves even slower than maldon
Fleur de sel is also a finishing salt. It's way too expensive to use as a day-to-day salt.
Best salt I've used it maldon .
Let me ask you this, what do you season pasta water with? Personally I think that’s the only thing the table salt is good for. It’s cheap and gets that function done anything else would be a waste in my opinion. Interested in your take
Travel God-iodized salt, aka table salt, has no place in my kitchen. No good, period. Steve, in this episode, gave iodized salt more time than it deserved, but he believed it was important to make the point.
For cooking, I mainly use Diamond crystal kosher salt. I use Morton’s kosher salt to salt my pasta water.
Also, finishing sea salt for salads, last stage steaks, etc., or any thing that requires a crunchy texture, and it’s a last minute application.
Going for the least expensive salt in cooking isn’t the greatest way for good tasty meals.
Yeah. That's the only thing I use the Morton Iodized for. Salting water for pasta and rice and what not. Also for BRINE.
Shane Pasha I hear you, I gotta disagree about giving it more time to deserves. That is a product used by many families and households. With his platform it’s great for him to be able to address it and explain why it should be replaced
saves me time from opening up the boxes in the grocer store..i use iodized salt when I burn stuff in the oven
Very underrated video.
And please do the same video for types of pans and pots :)
coarse grain celtic light grey is the most pleasant that I've tasted. i think it's similar to maldon. high moisture content gives it a mild taste. Himalayan is bone dry because it's a rock obviously.
Well done on the subscriber count.
Quality content = viewers.
You're killing it. Loving the content.
Glad to know that using Kosher salt won't get me in trouble at church....
I have a question. What about to bake with? Always thought most baking recipes called for fine grain salt, Morton makes a fine grain salt like the iodised but with no iodine and that's what I use. Anybody got an answer?
Iodine is found naturally in seafood, so if you aren’t eating that (don’t think it’s kosher) then you might wanna buy the fortified salt
I bought a box of Morton kosher salt recently, and I could swear the grains are much smaller than in the past, not much bigger than regular table salt.
I’m noticing DC grains are finer than in the past.
I have never seen Diamond Kosher at any grocery store on in the west. I guess I’ll have to spend more to get it online. Maybe.
Great video. You are not concerned about getting iodine deficiency?
One difference between the Diamond Crystal and the Morton's Kosher salts -- Morton's has an anti-caking agent (yellow prussiate of soda), which is a problem only for pickling (discoloration), while Diamond Crystal is just pure NaCl.
I did not know that
Diamond all the way but like a second saltier salt for salting water (pasta and par boiling) since Diamond can be tough to source at times and is precious.
Rrdmond makes mined kosher sea salt
So... Is kosher salt basically mineral salt?
I only use kosher salt in my restaurant (regular use) by trial and error. I can't cook with sea salt,table salt or any other salt except kosher.
Can u do all the spices
Which salt is the best for using in baking (not finishing)?
The cheapest kind.
This is also the answer for any other kind of cooking that includes a lot of moisture (pasta water, stews, sauces, ...). Just be careful not to over/under-salt. 1 teaspoon of table salt is not the same as 1 teaspoon of kosher salt, while comparing it by weight is always the same (5g will be the same for any kind of salt).
Do you have any comments on Celtic Salt.??????Thanks in advance.
One teaspoon of table salt is a little more than 2 teaspoons Kosher salt, not a tablespoon(*said 3 teaspoons in video which is 1 tablespoon). Kosher salt and table salt are pretty much the exact same thing and one is not more "salty" than the other. They are both processed NaCl with the table salt having an anti-caking agent and iodine added. When measured by weight there is pretty much the same amount of salt and "saltiness".
I didn’t say they were not the same saltiness. I said the size of the grain changes how salty you will taste it which is absolutely true.
@@NOTANOTHERCOOKINGSHOW There are very few things that you are using table or kosher salt where the salt isn't going to dissolve before you eat it. So the perception of "salty" will be the same. The finishing salt doesn't dissolve as quickly so that might make a difference in your perception of saltiness and textural crunch. Table salt is also better for baking since you don't have to calculate 2.25 teaspoons(not 3) of kosher salt is approximately 1 teaspoon of table salt. Recipes have measurements of table salt and being off can really mess up a lot of baking applications.
I never see Kosher salt in Australia. It's always sea salt and iodised.
It seems to be an USA/UK thing. Here in Slovenia it's the same, mostly sea salt (in all grain sizes) with mined salt being in the minority.
whats your camera setup and lights
Costco for the win on salt. Massive Himalayan sea salt the size of a head for $6.59. They have sea salt too for $3. Will last all year
Nice