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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-27-2012, 08:37 AM | #16 |
Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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Amen to that. I haven't touched "the shaker" in a few years since I discovered Kosher salt.
Well....ok, I've used iodized a couple times out of necessity, but it has a strong chemical/burning taste now that I've become accustom to Kosher. I also have some Italian flavored salt. It's made by seasoning the sea water with spices and herbs before it evaporates, so the salt that's left behind is "impregated" with the herbs and flavors. I've got pictures of the jar I have if anybody's interested. Do a Google search for Himalayan Pink salt. :) I love salt.
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Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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12-27-2012, 09:34 AM | #17 |
Quintessential Chatty Farker
Join Date: 09-18-06
Location: Hurricane Deck Missouri
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I like the kosher manly because I have less of a tendency to over salt than with table salt.
Dave
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Let us have a drink and by God lets us not think about the things we ain't never going to know about. |
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12-27-2012, 11:01 AM | #18 |
On the road to being a farker
Join Date: 06-30-10
Location: Olney, MD
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Morton's kosher has an anti-caking agent, Diamond does not (all of course based on my own personal experience with the products sold in my area, ymmv, check the labels).
Ironically, I can't find Diamond sea salt without an anti-caking agent, so for that I use Morton's sea salt (which around here does not).
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Brinkmann SnP, Weber Kettle, 30" Masterbuilt Electric, lonely gasser, Red Thermapen |
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12-27-2012, 11:09 AM | #19 | |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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Quote:
I don't have Iodized salt in my pantry. I use mostly kosher salt, but sometimes fine sea salt. As others have mentioned, different salts measure differently. It is best to measure salts by weight, not volume. Fine sea salt packs a lot more salt flavor by volume than kosher salt or good-ole Morton's. You have to make adjustments when you switch salts. That's why I use mostly one salt for seasoning -- kosher. I know it well. I use the fine sea salt in my brines. I keep other salts around just to have if a recipe calls for one of them. CD |
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12-27-2012, 11:52 AM | #20 |
is one Smokin' Farker
Join Date: 11-22-12
Location: Boston
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12-27-2012, 12:19 PM | #21 |
Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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Can you taste a difference in the brands?
__________________
Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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12-27-2012, 01:12 PM | #22 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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There are subtle differences in all salt, it comes from the other impurities that are in the salt source. My preference is Redmond RealSalt Kosher salt, it is mined sea salt and it has a taste and texture I prefer.
Diamond Crystal is second for me, and it clearly does not have an anti-caking agent, judging by it's tendency to cake up on me.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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Thanks from:---> |
12-27-2012, 03:12 PM | #23 |
Is lookin for wood to cook with.
Join Date: 11-15-12
Location: Slidell, LA
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I'm on the same page as everyone else, mostly grain size. I have a Brazilian friend that only uses "ice cream" salt. He likes the huge chunks.
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18.5 OTS, 22.5 WSM, Mini SJS WSM, Char Broil Infrared (fast food), 120 Qt. boiling rig |
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12-27-2012, 03:25 PM | #24 |
Babbling Farker
Join Date: 11-26-08
Location: Ormond Beach, Florida
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plus this, if you have or now anyone on a iodine restricted diet because of thyroid or other health issues, this trace amount can have an impact.
Iodized salt has been fortified with a trace amount of iodine. In addition to iodine, dextrose is added to the salt to stabilize the iodine. Iodized salt has a similar texture, shape and size as normal table salt.
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Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle 1 - WSM Mini I live in fear that my Wife will sell all my "TOYS" when I die for WHAT I told her I paid for them!! |
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