Do I need table salt?

[Canice]

The only thing I can think of that I use table salt for is in baking. At that rate, one carton should last me a lifetime! I know that 1 part table salt is equal to 1.5 parts Morton's kosher salt or 2 parts Diamond kosher salt (or did I flip Diamond and Morton's?). So why not skip the table salt entirely? Is there something I'm not thinking of or don't know here?

[blazedog]

I have read that you need the smaller crystals in baking -- the ratio works for stuff like brining in which the salt crystals dissolve immediately.

Salt is cheap and it lasts forever in an air tight container -- I guess you could even steal some packets if you only needed tiny quantities. :)

[colleency]

You also might want to keep it around for guests that would be disconcerted without it.

[gertdog]

I use table salt for salting pasta water, and in most baking. I know not everyone salts pasta water, but I have convinced myself I can tell the difference in flavor in the cooked pasta. :o

[blazedog]

I use table salt for salting pasta water, and in most baking. I know not everyone salts pasta water, but I have convinced myself I can tell the difference in flavor in the cooked pasta. :o

Oh absolutely you need to salt pasta water so it tastes like the sea -- It's the only time the pasta will actually be absorbing flavor -- but of course you could use kosher salt for this. :)

Now beans on the other hand (per Alton) should not be salted while cooking because it toughens them.

[mbrogier]

Table salt is good because it contains iodine. Unless you eat lots of seafood, you might not get iodine in your diet. Iodine was added to table salt to prevent goiters. I wonder if the kosher salt craze is going to result in more goiters. :eek:

[blazedog]

Table salt is good because it contains iodine. Unless you eat lots of seafood, you might not get iodine in your diet. Iodine was added to table salt to prevent goiters. I wonder if the kosher salt craze is going to result in more goiters. :eek:

I would bet there is a direct correlation between high consumption of seafood and the use of kosher salt. :D

[Canice]

Thanks, I wondered if the size of the crystal would matter in baking. The rest doesn't worry me as I'm sure I'm getting sufficient iodized salt from other sources and I put a salt mill on the table, so guests wouldn't be without. Still, I guess I'll spring for the 79 cents and buy another carton.

I definitely agree that you need to salt pasta water. I use kosher salt for that because it's my habit, so I can "feel" how much to use - I wouldn't really know how much table salt. Also, of course, it's right on the counter, while the table salt is stored away with the Christmas lights. ;) I'm surprised AB said that about salting beans since I've heard a couple of the food science guys say it's an old wive's tale. Someone in my cooking class the other day got her knickers in a twist when I salted the minestrone I was making. Nary a tough bean in the pot, and it was deliciuos!

[blazedog]

To clarify, per Alton it's salting the water in which you cook the raw beans as it affects the outer coating of the raw bean as it is being cooked. Salting after the bean is cooked is fine. I've never heard of not adding salt to dishes using cooked beans as that would eliminate flavor from everything from soup to chile.

[stacy7272]

Table salt is good because it contains iodine. Unless you eat lots of seafood, you might not get iodine in your diet. Iodine was added to table salt to prevent goiters. I wonder if the kosher salt craze is going to result in more goiters. :eek:
This is why I use it. I put it in my salad dressing, which I have everyday just about. I also use it for baking.

[mbrogier]

I am one of the rare people that has really low blood pressure, and my doctor says eat more salt (I don't really like salt) to bring up my bp. I eat table salt on popcorn to get in my iodine. I also use sea salt. I finally got my hands on Maldon sea salt. (Williams-Sonoma is selling it now.) I figure since it comes from the ocean that it does contain iodine.

I've noticed that some baked good recipes do call for kosher salt. Ina Garten's baked goods springs to mind first.

[catharine]

The only thing I can think of that I use table salt for is in baking. At that rate, one carton should last me a lifetime! I know that 1 part table salt is equal to 1.5 parts Morton's kosher salt or 2 parts Diamond kosher salt (or did I flip Diamond and Morton's?). So why not skip the table salt entirely? Is there something I'm not thinking of or don't know here?

Ummm... can I ask a stupid question? If I use kosher salt in recipes (savory or baking) am I supposed to adjust the quantity?

[sneezles]

Table salt is good because it contains iodine. Unless you eat lots of seafood, you might not get iodine in your diet. Iodine was added to table salt to prevent goiters. I wonder if the kosher salt craze is going to result in more goiters. :eek:


Very unlikely and anyone eating processed foods would definitely get enough as the daily minimum is 150mcg.



IODINE

Iodine is a trace mineral. Trace minerals are minerals that occur in tiny amounts or traces. They play a major role in health, since even minute portions of them can powerfully affect health. Iodine is measured in micrograms (mcg). The RDA for iodine is 150 mcg daily for adults. During pregnancy the RDA is increased to 175 mcg and 200 mcg during breast-feeding.

Major Functions of Iodine

Aids in the development and functioning of the thyroid gland
Needed for normal growth and development
regulates the body's production of energy

Deficiency Symptoms of Iodine

Goiter, enlarged thyroid gland (with the use of iodized salt, goiter rarely is caused by a iodine deficiency)
Cretinism, resulting in dwarfism and mental retardation
Loss of physical and mental vigor
Dry skin and hair
Weight gain

Excessive Intake and Toxicity Symptoms of Iodine

Enlarged thyroid gland

Major Dietary Sources of Iodine

Iodized salt, saltwater fish, cod, milk, crops grown in iodine rich soil.


I use fine sea salt for baking and regular sea salt for cooking. I do eat enough sea food so that iodine isn't a problem for me but I keep regular table salt for others to use.

[Canice]

Ummm... can I ask a stupid question? If I use kosher salt in recipes (savory or baking) am I supposed to adjust the quantity?

Catherine, per food scientist Robert Wolke, it's 1-1/4 times specified volume table salt if you're using Morton's kosher, and two times specified volume if you're using Diamond Crystal -- though I don't think I really measure out salt that carefully except in baking.

Wolke also says that un-iodized sea salt contains less than 2% the amount of iodine as found in iodized salt.

[catharine]

Catherine, per food scientist Robert Wolke, it's 1-1/4 times specified volume table salt if you're using Morton's kosher, and two times specified volume if you're using Diamond Crystal -- though I don't think I really measure out salt that carefully except in baking.

Wolke also says that un-iodized sea salt contains less than 2% the amount of iodine as found in iodized salt.

Thanks, Canice!