Salts what do you use and why?
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- Copasspupil
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Salts what do you use and why?
I’ve used both kosher and Himalayan for dishes. What is your take on salts to use in general. Does it really matter? I used the Himalayan Pink salt for this Italian roast beef since it was available.
Danno
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'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog
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- Cowboy
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Re: Salts what do you use and why?
why use plain ol' salt when there's sazons and hot sauces?
- OldUsedParts
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Re: Salts what do you use and why?
I have iodized, kosher and sea salt in the house and most times I use Mortons Iodized
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- Txdragon
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Re: Salts what do you use and why?
Oh, my friend, salt is an AMAZING aspect in all cooking. There are sooooo many options and believe me, each one IS different.
You've got your standard salts for cooking; kosher, table, sea, etc.. These are generally meant to season.. Then you have finishing salt. THIS is where it gets interesting. There's a variety of textures available from standard grind stuff, to flaked. And then the mineral content; Himalayan, Hawaiian, etc.. And THEN there are smoked and non-smoked versions of all those. You could spend several days just learning the types and application suggestions of salt!
I keep around a hickory smoked sea salt grinder alongside a bethany grey salt grinder for the table. Kosher for cooking, non-iodized for curing, flaked Himalayan for finishing.
You've got your standard salts for cooking; kosher, table, sea, etc.. These are generally meant to season.. Then you have finishing salt. THIS is where it gets interesting. There's a variety of textures available from standard grind stuff, to flaked. And then the mineral content; Himalayan, Hawaiian, etc.. And THEN there are smoked and non-smoked versions of all those. You could spend several days just learning the types and application suggestions of salt!
I keep around a hickory smoked sea salt grinder alongside a bethany grey salt grinder for the table. Kosher for cooking, non-iodized for curing, flaked Himalayan for finishing.
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Re: Salts what do you use and why?
Himalayan pink salt here for guests. I prefer iodised salt though, especially on tomatoes on toast. And also chicken sammiches.
Russ
Russ
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