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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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Old 12-27-2012, 09:37 AM   #16
Bob in St. Louis
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Quote:
Originally Posted by Trumpstylz View Post
Once you switch you won't go back.
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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Old 12-27-2012, 10:34 AM   #17
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I like the kosher manly because I have less of a tendency to over salt than with table salt.
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Old 12-27-2012, 12:01 PM   #18
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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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Old 12-27-2012, 12:09 PM   #19
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I can do that, not a problem. I just thought it may have been used in BBQ'n for a particular reason because that's where I've seen it used the most.
David
Each kind of salt has its own qualities, which make it better for certain applications.

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.

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Old 12-27-2012, 12:52 PM   #20
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Regular table salt is too fine, which can lead to uneven spots.

Exactly
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Old 12-27-2012, 01:19 PM   #21
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Morton's kosher has an anti-caking agent, Diamond does not
Can you taste a difference in the brands?
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Old 12-27-2012, 02:12 PM   #22
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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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Old 12-27-2012, 04:12 PM   #23
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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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Old 12-27-2012, 04:25 PM   #24
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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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