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#11217
01/22/2010 10:27 PM
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Joined: Jul 2006
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CaWino said:Being a self taught cook, I am always curious about things I read in recipes. I think this is the first time I have seen where you add the salt at the end of the cooking...It always seems to be one of the first things entered. Why....or, what does adding it late do opposed to putting it in early? Thanks for furthering my culinary knowledge. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Cheers.gif" alt="" /> I appreciate reading everyone's posts here, but I was wondering...(and I'm sorry if it has been covered here at one time or another)...When a recipe calls for let's say a teaspoon of salt...is it assumed, unless otherwise stated, that it would be just regular Morton-type salt? Can anyone tell me what the differences are between the salts? Kosher, sea salt..etc? Thanks for anything to clear up which salt for which uses! <img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" />
Last edited by Carol_Hill; 01/23/2010 09:24 AM.
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We've had some discussions about salt before and they seem to get lost in other threads, so I moved this post here to make a new thread. I'm too lazy to look it up now, but I recall someone posted before that kosher salt is roughly half the volumn of regular salt?? Or twice?? <img src="http://www.traveltalkonline.com/forums/images/graemlins/duh.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" />
Carol Hill
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I would assume that would be the case. The main difference is the size of the crystals between the produces and how they are produced. Some have less mineral content than others, but basically they are all the same. The big difference is the amount of salt "sodium" that you get from the different types of salt used. Here is one thing I found on the web: Diamond Crystal kosher salt contains 280mg of sodium per 1/4 tsp. Morton kosher salt contains 480mg of sodium per 1/4 tsp, and Trader Joe's kosher salt contains 730mg of sodium per 1/4 tsp.
Lima French Atlantic sea salt contains 330mg of sodium per 1/4 tsp, and La Baleine fine sea salt contains 580mg of sodium.
A) Kosher salt is easier to handle than table salt. The large, course grains lend themselves to finger-pinching and sprinkling. You can grab a good amount with a three finger pinch and toss it around as needed, as where table salt seems like powder in comparison.
B) Kosher salt is less salty than table salt. Therefore, you have more room for error. And correcting the seasoning on a dish you've oversalted is very difficult.
C) Kosher salt is large enough to be somewhat visible, so you can use it for seasoning and garnishing purposes simultaneously.
As a result the measured amount given for a specific salt in a recipe would change if you used a different type of salt. The other is the texture of the grain, say for specific use or appearance would also apply. Guess some people say that they can taste a difference but the experts seem to disagree -- basically saying salt is salt. The taste difference might be a result of the amount of sodium and the actual appearance at times.
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a good rule of thumb i use for
table salt: morton's: diamond crystal
1:2:4
1/4cup table salt = 1/2cup Morton's kosher
1/2cup Morton's kosher= 1cup Diamond Crystal brand kosher
or you could use a scale for extra precision, but i don't own one. i cook with diamond crystal, which is obviously coarser than mortons (and doesn't have the anti-caking agent like mortons) and often times i'll follow the recipe w/o the salt volume adjustment and it still turns out fine. as for sea salt, i don't think it's possible to give an accurate equivalency since it varies in taste depending on producer. feel free to correct me if i'm wrong, but that's what a chef once told me. and since sea salt is a finishing salt, just go by taste. goodluck in your search.
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Here's a good link to just about everything you wanted to know about salt but was afraid to ask! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Wink.gif" alt="" /> Down the very bottom of the page the explainations get a little clearer! Hope this helps, it sure helped me. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> http://www.gourmetsleuth.com/Articles/Exotic-Herbs-Spices-and-Salts-639/culinary-salt-guide.aspx <img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa
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SoCalCarol said:CaWino said:Being a self taught cook, I am always curious about things I read in recipes. I think this is the first time I have seen where you add the salt at the end of the cooking...It always seems to be one of the first things entered. Why....or, what does adding it late do opposed to putting it in early? Thanks for furthering my culinary knowledge. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Cheers.gif" alt="" /> I appreciate reading everyone's posts here, but I was wondering...(and I'm sorry if it has been covered here at one time or another)...When a recipe calls for let's say a teaspoon of salt...is it assumed, unless otherwise stated, that it would be just regular Morton-type salt? Can anyone tell me what the differences are between the salts? Kosher, sea salt..etc? Thanks for anything to clear up which salt for which uses! <img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Thanks to you all for the information. It really did help me figure out how much and WHICH salt to use...much appreciated! <img src="http://www.traveltalkonline.com/forums/images/graemlins/dine.gif" alt="" />
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whenever I use salt in a recipe... I always tend to go on the lesser side...
Salt, in a lot of cases is something for the tongue...
so should be applied at the end, and therefore on the outside of the food... not deeply incorporated in the food...
as most people tend to salt their food before they even taste it anyway...
I try to do most recipes as salt free as possible...
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color]
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Thanks Contessa. That is good information. I usually cook with as little salt as possible so if people choose to salt at the table they never get an abundance of salt in the diet. Like everything "salt in moderation"!
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