Which salt is better?
- Thread starter Gryffindorian
- Start date
Mr. Salt
I only recently tried sea salt, but I liked it.
I use sea salt or Kosher salt for cooking.
Kosher Salt.
Iodized salt tastes, well, iodized.
There's a reason why such salt is called "table salt" only use it at the table.
For cooking? ALWAYS use kosher salt or, alternatively, sea salt.
Iodized salt tastes, well, iodized.
There's a reason why such salt is called "table salt" only use it at the table.
For cooking? ALWAYS use kosher salt or, alternatively, sea salt.
Warning for avatar in 5...4...3...2...
Kosher salt is slatly coarser ground than "table salt" and doesn't have iodine added to it.
Using it exclusively could give you an iodine deficency which could lead to a nice goiter but you'll likely get iodine in many other ways.
Kosher salt has many advantages. One of the biggest ones is that without idodine in it Kosher salt has a better taste to it and better does what salt is supposed to do (salt is a flavor enhancer, used correctly it should make foods taste better and nalt salty.)
Being coarser also means it is more likely to draw moistures out of foods, which is very useful in many cooking applications, that it is to be simply absorbed by food.
Being coarser, as someone said above, also means it's easier to "grip" it and then sprinkle it into/over foods for more even and precise application.
I tell people to always, always, ALWAYS cookwith kosher salt. ALWAYS.
Your foods will be better for it.
Use table salt for just that.
The table to make personal adjustments for saltiness of your food.
You know, I just assumed I was getting iodine in other ways but I think I actually wasn't getting enough. I wonder if it's because I tend to just have a low tolerance for salty things in general. Anyway, I still hate putting salt in food but I use iodized salt when I do just to be on the safe side.
If you're worried about idoine you can always take an OTC supplement but, really, without idoized salt if you live in a developed nation you're likely getting plenty of iodine through foods as it is, esp. vegetables that've been raised in iodine-rich soil.
Salt is a flavor enhancer, and has other culinarty benifits, and even just a pinch of it can do wonders in recipes. And, again, kosher (or even sea salt) should be used in cooking.
At the table? Sure, no real need to add salt, but adding salt is pretty much a must in cooking as it has real culinary uses.
*cursor hovers over "Ignore" button*
...must...resist...
Peace.
Do you mean you have to take a lot of pills for your allergies? I always have to take some in the spring and it's a pain because if I forget I'm doomed.
I love those lamps. They feel so TOS.
