What salt should you use for cooking?

Why are there so many different kinds of salt, and does it *really* matter which one you use?

𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆:
-Quilaqueo M et al (2015). The morphology of salt crystals affects the perception of saltiness,

𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀:

MinuteFood is created by Kate Yoshida, Arcadi Garcia & Bill Mead, and produced by Neptune Studios LLC.

[TasteOfButterflies]

Just mentioning that iodized salt was one of the most successful public health programs in history, eliminated an epidemic of iodine deficiency which causes goiter and birth defects, and single-handedly raised American IQ by several points.

[sdspivey]

If you're adding the salt directly to water, then use the cheapest salt you have. Grain size/shape don't matter once dissolved.

[chillsahoy]

The take-home message from this and other cooking-related channels I've seen is that, at least for home cooking, there are recommendations but no rules. It ultimately comes down to personal taste, and what you enjoy (and/or the people you're cooking for). Don't be afraid to experiment, try different ingredients, different proportions, different variants, and see what works best for your preference.

[aaronclement]

Advice for anyone taking the recommendation at the end to make coarse kosher salt their only salt: you need to account for the size of the grains. If you are salting food to taste, and that food doesn't have a lot of heat and moisture to dissolve the crystals quickly, your food won't taste as salty as it truly is until the crystals fully dissolve. Don't make the same mistakes I did in oversalting what was supposed to be a lightly salted frosting.

[JunSian]

1:02 the video used iron(II) oxide's formula FeO. Hydrated Iron (II) oxide is green. The red color of salt comes from Iron(III) oxide Fe2O3.

[SirSpoofy]

3:02 Sora sure knows his salt. He hangs out with Donald a lot

[Telar-The-III]

Good learning as always. Getting the like for the "simple and clean" reference

[franb]

Powder salt is also a nice format to have in a toolbox. Great on popcorn, to name one.

[alejandroojeda]

I Guess It makes sense that you Talk about kosher so much, but over here in Europe I don't think It's as Big as It is in the US. At least where i'm from we would use "fat" salt for sprinkling. we do have madon and It's fantastic.

[Doomroar]

Make sure it is iodized to avoid ending with a iodine deficient diet
Most chain food are made with salt that is bough in bulk, and it is not usually iodized because it is cheaper, so if on top of that your salt for your home cooking is also not iodized, then you will be ending with problems

[ZeldaFreak]

I only have 2 types of salt. Regular table salt for cooking and then bigger salt in a grinder, for the texture.

[mth]

This videos are always amazing, Kate. Do you think you could ever do a video on what factors go into foaming milks for cafe drinks? I can never get consistent, good stiff foam!

[GogiRegion]

I like to have both iodized and kosher salt. Fermentation often is inhibited by iodized salt but enhanced by non-iodized salt, but I do like having iodized salt for things like pasta water that don’t use that much and where grain size doesn’t matter. Plus, you don’t need to always use iodized salt to meet the dietary standards.

[ElJosher]

Caught that sora and simple and clean reference.

[triadwarfare]

In the Philippines, it's technically illegal to sell non-iodized salt. Most groceries don't carry Kosher salt, so coarse salt is sold with iodine.

You have to use non-traditional sources like going online or under-the-table wet markets just so you can buy non-iodized salt.

Kosher salt is pretty expensive, about a hundred times than I'm willing to pay for a salt that's supposed to be easy to source and make.

[JoseluPicks]

Alex (the French guy) just did a wonderful series on salt as well, great follow up for a couple of ways to play better with your salts.

[semicognitive]

One of my favorite channels
Keep up the shorts too! 🎉

[convincingmountain]

would love to see someone go into depth about salt prices change with the type of salt... the expensive stuff is not only looser packed, but it's branded as 'fancy' salt just cause it's the oldest kind of salt we've been using. salt rocks bro

[hukalakanakahakanakaheekal]

Love your videos as always Kate :) any chance you could do one on common misconceptions about food/nutrition?

[aparthia]

MSG mixed 50% with any NaCl is the best! =)