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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-09-2007, 07:55 PM   #1
thirdeye
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Default Anyone Tried Morton's Sea Salt?

Has anyone tried this yet? I'm hoping it will be priced reasonably enough to use it instead of kosher in my rubs.

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Unread 06-09-2007, 08:03 PM   #2
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I've had the yellow container for about a year. I use it in place of Kosher for injections, and have been happy with it. I also use it on anything grilled instead of Kosher.
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Unread 06-09-2007, 08:14 PM   #3
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Whats the advantage on using sea over kosher?
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Unread 06-09-2007, 08:23 PM   #4
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Quote:
Originally Posted by thirdeye View Post
Has anyone tried this yet? I'm hoping it will be priced reasonably enough to use it instead of kosher in my rubs.
I use the coarse on my margarita glasses . . . instead of Mr. T's

Lower expense and people seem to really like it . . .
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Unread 06-09-2007, 08:49 PM   #5
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Quote:
Originally Posted by ericoask View Post
Whats the advantage on using sea over kosher?
I would also enjoy a salt education.
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Unread 06-09-2007, 09:01 PM   #6
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Morton's is very good... lot's of great salts out there..

Check out the Salt Authority.com

http://www.saltauthority.com/sea-salt.html

Excellent selectiond a summary and review about each.

I have bought from them... good service..
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Unread 06-09-2007, 09:02 PM   #7
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In rubs I like it cause its fine ground. Works well good taste.
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Unread 06-09-2007, 09:05 PM   #8
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Quote:
Originally Posted by thirdeye View Post
Has anyone tried this yet? I'm hoping it will be priced reasonably enough to use it instead of kosher in my rubs.

Good stuff, I still like kosher salt though
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Unread 06-09-2007, 09:17 PM   #9
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For the cook's purposes, the main difference between salts is in their texture. Table salt's fine granules dissolve quickly, making it the preferred salt of bakers. Sea salt and kosher salt possess larger, irregular grains that add a delightful crunch and hit of briny flavor when sprinkled on food at the last minute. Generally, savvy cooks prefer kosher salt when cooking, since its coarse texture is easier to take a pinch of when seasoning savory dishes.

Chemically there is little difference between kitchen salts. All are at least 97 1/2 percent sodium chloride. But there are significant differences in the provenance and processing of these salts.
Table salt is mined from underground salt deposits, and includes a small portion of calcium silicate, an anti-caking agent added to prevent clumping. It possesses very fine crystals and a sharp taste. Because of its fine grain a single teaspoon of table salt contains more salt than a tablespoon of kosher or sea salt.
Sea salt is harvested from evaporated seawater and receives little or no processing, leaving in tact the minerals from the water it came from. These minerals flavor and color the salt slightly. However, because these salts often come at a dear price, it is worth keeping in mind that they lose their unique flavor when cooked or dissolved. Kosher salt takes its name from its use in the koshering process. It contains no preservatives and can be derived from either seawater or underground sources. Aside from being a great salt to keep within arm's reach when you are cooking, it is particularly useful in preserving, because its large crystals draw moisture out of meats and other foods more effectively than other salts
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Unread 06-09-2007, 09:18 PM   #10
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Wow.. Thanks Sledneck !!! That was such an in depth response. I learned a lot. You are the salt master !!!
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Unread 06-09-2007, 09:21 PM   #11
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Now that was an explanation
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Unread 06-09-2007, 09:22 PM   #12
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I was using the Fine Grind in rubs, but have moved to free flowing table salt because of cost.

The containers pictures are $2 to $2.25 at my local supermarkets. A box of table salt is 3/4 that price for 4x the salt.

If I want a coarse grind, I reach for Kosher.
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Unread 06-09-2007, 09:54 PM   #13
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when I have used sea salt it seemed a lot stronger than the kosher.
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Unread 06-10-2007, 06:54 AM   #14
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Quote:
Originally Posted by Sledneck View Post
For the cook's purposes, the main difference between salts is in their texture. Table salt's fine granules dissolve quickly, making it the preferred salt of bakers. Sea salt and kosher salt possess larger, irregular grains that add a delightful crunch and hit of briny flavor when sprinkled on food at the last minute. Generally, savvy cooks prefer kosher salt when cooking, since its coarse texture is easier to take a pinch of when seasoning savory dishes.

Chemically there is little difference between kitchen salts. All are at least 97 1/2 percent sodium chloride. But there are significant differences in the provenance and processing of these salts.
Table salt is mined from underground salt deposits, and includes a small portion of calcium silicate, an anti-caking agent added to prevent clumping. It possesses very fine crystals and a sharp taste. Because of its fine grain a single teaspoon of table salt contains more salt than a tablespoon of kosher or sea salt.
Sea salt is harvested from evaporated seawater and receives little or no processing, leaving in tact the minerals from the water it came from. These minerals flavor and color the salt slightly. However, because these salts often come at a dear price, it is worth keeping in mind that they lose their unique flavor when cooked or dissolved. Kosher salt takes its name from its use in the koshering process. It contains no preservatives and can be derived from either seawater or underground sources. Aside from being a great salt to keep within arm's reach when you are cooking, it is particularly useful in preserving, because its large crystals draw moisture out of meats and other foods more effectively than other salts
That's hogwash. The main difference between table salt and kosher salt is the iodide that is added to make it iodized. Without that we as humans would not get it at all. It staves of goiters. I'll bet that almost no one here has ever seen someone with a goiter. Your grand parents probably did. It is pretty much a non issue these days because of the added element.
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Unread 06-10-2007, 08:04 AM   #15
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When I was kid in Germany early 70s alot of the older german folk woman i've noticed had goiters, but its not so prevalent today!
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