I've been using the same box of table salt forever, and it's finally running low. But at the store, I noticed you could get it with or without iodine. I had thought iodine was added to all table salt
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I love kosher salt, sea salt (fine and course), and Himalayan salt, and have all 4 in my kitchen. I also have Maldon sea salt, fleur de sel finishing salt, and a variety of flavored salts from Iceland. I use the fine and course sea salts for most cooking. I use the Himalayan, Maldon, and Fleur de sel when I want a salt crust (baked potato, fish) or a sprinkling of salt (tomatoes, chocolate, caramel). I even eat the Maldon by itself sometimes. It has a lovely pyramidal crystal and just melts on your tongue! I get most of my 'fancy' salts cheap at Ross, Marshalls, TJ Maxx, etc. And in case it's not obvious, I much prefer the flavor of the sea salts, plastics notwithstanding. 😁 Texpenguin
Wow, Texpenguin! I am laughing! So many salts, and no table salt at all!
I am now wondering which salt you put on that famous recipe of yours that I no longer quite remember, but I think it involved saltines, chocolate, and salt on top? Probably Himalayan, Maldon, and/or Fleur de sel.
Aha, so sea salt can be fine! Good to know!
Oh, and thanks for the hint about places to buy it--I definitely have at least one of those places in walking distance!
Heh, "plastics notwithstanding." I'm not sure how high heat and bleaching would get rid of plastics in table salt anyway.
Okay, thanks to you I now have new salt. Which I don't need yet, but it's ready for when I run out.
It's Marshalls that's walking distance from me, and they had one brand of affordable fine-crystal sea salt, so the choice was easy. I ended up with Del Destino Mediterranean sea salt from salt flats in Sicily ($2.99 for 26.5 ounces). It has two ingredients: natural sea salt and magnesium carbonate for anti-caking. (Though I do like cake.) I will be using it for everything.
I'm not a fan of the salt-flavored everything craze, though I don't dislike salt enough to stay away from those chocolates, etc. So I don't need a large crystal salt for that sort of thing.
I use table salt. I live with my mother, who uses A LOT of salt, and she finds even the idea of sea salt to be disgusting, which of course I find hilarious. I use a light-to-moderate amount of salt on mostly meat, and a few veggies like tomatoes and cucumbers.
Anyway, I already am down to half a thyroid due to two large goiters, so I get the iodized and don't worry about it. I like the large coarse salt that you get at some restaurants and as a crust on some things (baked potatoes, etc.) but I am not an ambitious enough cook to care to do it myself.
Ha, ha--your mom. Does she dislike seafood in general?
I'm also down to half a thyroid, though I only had one large thingy (I don't recall it getting a name, but it was something they drained that re-filled itself). And hypothyroidism runs in my family. So I'm with you on the iodine, though apparently I have not been getting that at home. Apparently there's some naturally occurring in sea salt, too.
I mostly want salt on things involving corn (popcorn, tortilla chips, etc.), things involving cheese (unsalted cheese is not yummy), and in my butter (unsalted butter is not worth any calories at all to me, but salted butter melted on hot breads? Yum!).
In cooking, I like my chocolate chip cookies significantly more with salt and my cinnamon and spice oatmeal also has to have some to taste awesome.
It's good to have some fancy things that are better at restaurants.
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I am now wondering which salt you put on that famous recipe of yours that I no longer quite remember, but I think it involved saltines, chocolate, and salt on top? Probably Himalayan, Maldon, and/or Fleur de sel.
Aha, so sea salt can be fine! Good to know!
Oh, and thanks for the hint about places to buy it--I definitely have at least one of those places in walking distance!
Heh, "plastics notwithstanding." I'm not sure how high heat and bleaching would get rid of plastics in table salt anyway.
Reply
It's Marshalls that's walking distance from me, and they had one brand of affordable fine-crystal sea salt, so the choice was easy. I ended up with Del Destino Mediterranean sea salt from salt flats in Sicily ($2.99 for 26.5 ounces). It has two ingredients: natural sea salt and magnesium carbonate for anti-caking. (Though I do like cake.) I will be using it for everything.
I'm not a fan of the salt-flavored everything craze, though I don't dislike salt enough to stay away from those chocolates, etc. So I don't need a large crystal salt for that sort of thing.
Reply
Anyway, I already am down to half a thyroid due to two large goiters, so I get the iodized and don't worry about it. I like the large coarse salt that you get at some restaurants and as a crust on some things (baked potatoes, etc.) but I am not an ambitious enough cook to care to do it myself.
Reply
I'm also down to half a thyroid, though I only had one large thingy (I don't recall it getting a name, but it was something they drained that re-filled itself). And hypothyroidism runs in my family. So I'm with you on the iodine, though apparently I have not been getting that at home. Apparently there's some naturally occurring in sea salt, too.
I mostly want salt on things involving corn (popcorn, tortilla chips, etc.), things involving cheese (unsalted cheese is not yummy), and in my butter (unsalted butter is not worth any calories at all to me, but salted butter melted on hot breads? Yum!).
In cooking, I like my chocolate chip cookies significantly more with salt and my cinnamon and spice oatmeal also has to have some to taste awesome.
It's good to have some fancy things that are better at restaurants.
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