how to CHOOSE THE RIGHT SALT

Today we talk about how to choose the right salt for cooking depending on a few factors. It's all gonna depend on what your comfortable with and you like. There are thousands of salts, maldon sea salt, kosher salts, iodized salts, rock salts but today we talk about 5 of the most common salts found in the supermarket and what the difference between those salts are and why you might use one salt over another.

#Salt #HowtoUseSalt #NotAnotherCookingShow

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[slaw_possum]

Please do the same video but for oils!

[petert]

I spent my summers in Maldon as a boy . Salt has been harvested since the bronze age here from the sea. There is a field where a farmer graze’s cows . It was dug up in 1973/4 . As a teenager I saw the ancient prehistoric salt pits they used ( like large clay saucers ) to collect sea water and let it dry out .
So respect for knowing about Maldon sea salt from Essex England .

[postmodernpictures]

This is a very necessary lesson. After years of cooking shows, I’m surprised that no one ever compared types of salt. I’m buying kosher salt next time.

[a.j.petrarca]

I'd love to see a similar video for peppercorns!

[etherdog]

Steve, this is the first time I really understood the difference between Diamond Crystal and Morton's kosher salts. In my cursory examinations I was baffled about why the finer size of Diamond was preferred by chefs because the Morton salt had larger, more easily pinched crystals, but the volume comparisons always showed the Diamond to have more volume per weight. Now that you explained the flatness of the Diamond versus the more cubic Morton's, it all makes sense. Thanks for the explanation!

[SuperAmazinglover]

Himalayan pink salt does have more minerals in it then other salts but the amount is so minuscule it gives absolutely no benefit.

[kovarogers]

This is such a well thought out & clear explanation of salts. I love that you made this video. I’m a Southern girl & was raised to ONLY use Mortan’s Iodized salt. It wasn’t until I went to culinary school that my thoughts about salt were broadened. I’m a huge fan of the kosher salt & use it every day. I wish someone had made something like this years ago. I applaud you for making this & sharing your knowledge of salts. 👊🏽

[DMosesRN]

i just sgumbled onto your channel, you are so relaxed an awesome. I would feel totally comfortable asking questions and not feel stupid . Thank you.

[shanepasha]

Great episode Steve, and I thank you.
It puzzles me how a lot of restaurants fail to properly season there food. Especially pastas, a lot of restaurants don’t season their pastas, which kills the dish, and I am not adding salt after the fact.

So taking the time to discuss the importance in choosing and applying salt is well appreciated.

[DrGaellon]

Cook's Illustrated/America's Test Kitchen recommends using fine salt for baking - the grain size is more consistent across brands, so you can measure accurately regardless of which brand (and in baking, accurate measurements can often make or break a dish). They also say it dissolves more evenly in thicker batters/doughs, though I've never found a problem using kosher salt from that standpoint.

[alexxander]

Wow how do you always manage to read my mind? Every time I cook, I guess what salt would maybe be best for the dish, but I’m never confident in my answer lol. Time to change that

[egmorox]

I use large flake sea salt on top of my chocolate chip cookies! I sprinkle some on top when I pull them out of the oven. So good!

[ichaukan]

I've watched a google of cooking videos over the decades, but this is the only comprehensive explanation of salt that I've ever seen. Definitely love the series, and learning a whole new table of advice on one of the most basic building blocks of cooking.


Respect.

[tormentedsoul]

I love that Maldon flake salt. I use it on my bakes goods and breads.

[litohu]

Camera man: “you have your AirPods in frame can you push them?”
Stephen: “what I cant hear you I have Airpods”.

[DLJFunk]

Today I'm scrubbing through some of your videos I want to say thank you Sir for sharing that info I've been watch your channel for awhile now. This video I needed to comment on. Thank you

[madeleinegoodcraftlover]

Just subscribed because I love how you are talking about cooking essentials like what salt to choose. Plus my hubby and I enjoy now Pasta Carbonara even more since using your technique. Thank you so much for this channel. Keep doing your style! Its different and different is good. Sending much love and good vibes

[paulwagner]

I also like to use smoked sea salt on various meats for that little extra bit of flavor.

[smokerschuggin]

I’m with you on this! Diamond & Maldon are my main salts. I will use Morton Kosher in a pinch (pun intended!). I also keep Redmond Real Salt in my cupboard. It is great for pickles or any time you would use “Himalayan” salt.

[LesMiserables]

I never knew how much grain size mattered! Great video, thank you