The Science of Salt: How it Impacts Your Cooking and How to Make Your Own: Salt | What's Eating Dan?

How is sea salt made? What's the difference between table salt, kosher salt, and sea salt? When exactly should you add salt to a dish? Dan answers these questions about the one ingredient everyone has in their kitchen.

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[MelHaynesJr]

that ending...so perfect. Nice job on this and all these videos

[cristrivera]

This has been my favorite episode😁😁 Could you do one about Monosodium glutamate?? Thanks👍🏻

[MinhNguyen-wkfr]

I live near the beach and was planning to make my own sea salt a few day ago. Thanks for the tip on how to remove calcium and magnesium.

[pratofundo]

My condolences for your taste buds after the spoonful of salt. hahahahah

[revorocks]

THANK YOU for settling an argument I've been having for years. At home others always tell me not to season until the end otherwise it will end up too salty. I say no and always season everything as I go and then check for seasoning at the end and make any final adjustments. Always tastes amazing yet every time it's a battle with these people. Drives me mad

[GeoffreyAlan]

I probably won’t make my own salt, but so cool to see the process! The opening salt story was hilarious as was the tasting at the end.

[greghanlon]

That spoonful of salt taste test was hilarious! Dry wit appreciated too.

[Josh_Fredman]

"And THIS is how you eat salt!"

Was not expecting that! XD

[wilsonwray]

So please explain about more exotic salts like Himalayan, etc. Are they really different in taste or just appearance? Should they ever be used in cooking or just as a garnish? Any favorites? Thanks for all of your great videos.

[Paelorian]

If you want to consume less salt, just reverse Dan's advice and get food that's just as salty using as little as 25% of the salt. That's what I do. Dan is right, as far as taste is considered it does make sense to have even salt distribution throughout the food. But that means even in interiors that won't touch my tongue. I generally underseason with salt during cooking so that I can season to taste at the end. Salt on the exterior of my food provides maximum salty taste. This both cuts down on salt consumption in a major way, and allows others at the table to adjust the level of saltiness. I noticed that when I salted my scrambled eggs during cooking I would use far more salt than when I salted at the table. That said, I'm a home cook with other priorities than taste and ease alone. It can make sense for a restaurant or special occasion meal to be less concerned with diet and season with salt liberally for the best taste, with consistent saltiness throughout (besides any table salt or finishing salt deliberately added after cooking). Of course, many people have no problem with generous salt consumption. But many people feel differently. It's a controversial subject but with good cooking we can salt in the way that best fits out priorities. Salt for maximum impact or for even distribution, the choice is yours.

[Piboon]

Thanks for the knowledge, Dan. Always love your sense of humor. Great to learn the secret to homemade sea salt!

[mdctenga]

After you watch the video blind, be sure to come back to 5:32 to see Dan's expression.
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Props to your editor and whoever wrote the script. That ending played out so perfectly that I instinctively yelled and reached out to the screen to stop you. That kind of reaction only happens with a great script that understands established beats in these videos and beautifully subverts them with masterfully executed editing.

Oh, and I also question for Dan's Q&A vid: What thoughts were going through your head at 5:32

[jackiematsumura]

Hawaiians add a clay called alae which turns the salt reddish-orange. It’s a unique flavor. Some families have traditional salt beds at Salt Pond outside of Hanapepe, Kaua’i, Hawai’i.

[craighyatt]

I was Fascinated about learning when to add salt to a recipe (say, like a vegetable soup while still on the heat) regarding the temperature at the time of seasoning... WHO KNEW? So, Dan, when should one add salt, and taste for the right flavour, while making, say, a vegetable soup from scratch? Thanks, DIG YOUR VIDEOS! Cheers, Craig

[stephenlittle]

That's where i went wrong as well. When I was young and did the same as you. Thanks now I know what to try out as I live by the Sea in Dawlish Devon England.

[susankana]

You are amazing! I can see you began your love for food and the science of it way back when you were a boy at the ocean. Thanks for pursing your dream and now sharing it with us.

[ophthodoc]

I think Dan is fabulous. Probably my favorite TK chef. Awesome stuff Dan! PS... Christopher Kimball who?

[MsAmandolin]

I loved this!

When I was a teenager I wanted to make fajitas. I read that salt helps soften the vegetables. Perfect. Well, they were taking longer to soften that I thought was acceptable so kept adding more and more salt. Needless to say, they were inedible. My mom and I still joke about it to this day.

[exodii]

Your commentary is what hook me to your video, smart and tricky in the same time. Always enjoy it

[kylerodgers]

cool episode. I'd love to see more details about other types of salt - pink salt, black salt, etc.