Kosher Salt? Sea Salt? Iodized Salt?

[SandyM]

I've always used plain old Morton's iodized salt. Lately (within the last year) I've started using Salt Sense. I've heard glorified stories about the wonders of kosher salt and sea salt, and I'd like to hear your opinions on the best/worst of any of the salts that are available. Thanks!

[RunnerKim]

I recently picked up some sea salt at a special Farmer's Market that was featuring Bread that weekend. The woman doing the Focaccia demo (I'm blanking on her name - Italian woman with the last name Fields, I think) - highly recommended this sea salt. So I went over and bought a little bag. Wow - it's incredibly flavorful! I keep it for special occaisons - and only for toppings where you can really taste it (i.e., on focaccia).

Kim

[iqueen]

I have just started using Kosher Salt and now I am hooked. In fact I need to go out and buy me a little salt pig to hold it. I use it in all my cooking now.

[SandyM]

Ok - I'll bite. Salt pig?????

[AndreaU]

Check the Oct. '00 issue of CL... there's a section on Salt, including a chart of characteristics, uses, etc. for different types of salt.

[lorilei]

I'm slowing converting to non-iodized kosher salt in my kitchen. I've also been using course sea salt as my table salt of late.

Since beginning this conversion, I can totally taste the metallic tone in foods made with iodized salt. It's quite disturbing. Kosher salt definitely gives a cleaner, less distracting flavor -- and really opens up the subtleties of a dish.

I just thought of something I should mention to you. Be aware that there is a whole lot of variance in the different types of sea salts, due to the different nutrients in the areas where it is harvested. Don't assume they're all the same (they're really not), and try a variety of different kinds -- even if your first experience is unpleasant. You'll eventually find a type that meets your individual taste http://www.cookinglight.com/bbs/smile.gif

[This message has been edited by lorilei (edited 10-03-2000).]

[sneezles]

I quit using iodized Morton salt about two years ago after having read in Health magazine that we don't need the iodine since we get enough in other foods naturally. Started using sea salt, Baleine brand, in fine and coarse crystals. Don't care for the fine , it seems to turn to a powder but like the coarse one and use it in my salt grinder. Recently bought Morton's Kosher salt and really like it.

[Jeanne G]

I have to admit after seeing a special on Foodtv that David Rosen-something did on salt I was QUITE intrigued!
I have some questions if there's anyone out there to help..... I was inspired and bought a big "shaker" of sea salt. Well, I refrain from using this b/c the crystals are HUGE!!! And I thought if I salt anything with this, vs. soups and sauces, it would be WAY overpowering.
Now, last weekend I went to a friend's for dinner and he used kosher salt, which looked bigger than what I'm used to - but something I could work with.
Any suggestions? And since my "dilema" w/ the sea salt I've been checking around to get a salt-grinder. Don't they make those?? Help if you can, I would appreciate it. http://www.cookinglight.com/bbs/smile.gif

[JeanneW]

The Washington Post newspaper has a column titled Food 101 which tells everything you ever wanted to know about the hows and whys of food. He's done a 3-part series on the table salt, sea salt, kosher salt issue and a lot of what he has to say is really interesting. For example, the main reason sea salt tastes saltier is because the crystals are bigger. And that regular old table salt and sea salt might actually come from the same place. It's worth checking out. The web site is www.washpost.com. (http://www.washpost.com.) I searched the hard way and finally came up with the title: Food 101: Sea Salt Shakedown.

[iqueen]

A salt pig is just a little holder for the larger grain salt that has an opening in the front and a tiny little spoon for scooping it out. It almost looks like a chimnea if that makes sense. It is called a pig because it kinda looks like one.

[ellenb]

There is quite a difference between the salts. I recently made pickles, which call for Kosher salt, but substituted regular table salt. I could taste the difference.

[Jeanne G]

Thanks for the response Mrs Reber. Yes, we have a Lecters close by! I'll check it out. And Jeanne W, I'll check out your website. Thanks!! http://www.cookinglight.com/bbs/smile.gif

[ginny177]

Jeanne, I've had mine for a very long time, but it seems to me I got it at Fantes. They have many selections.
Good luck .

[MrsReber]

Jeanne- my brother has a salt grinder. I've seen them in Lecter's (if there's one near you) and I'm sure you could get one from a catalog. My brother's looks just like a pepper mill.