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Old 03-23-2007, 02:13 PM   #11
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Quote:
Originally Posted by GB
I have tried different types of salt, but have never been able to detect a difference, I did a blink taste test once and found the flavors identical (with the exception of table salt which has a metalic taste). For me, the difference is in the crystal shape and size. If you sprinkle a large crystal salt on a tomato slice then you will have a different taste experience then if you sprinkle very fine small crystal on the same tomato. One will disolve right away while the other will give you a salt crunch as you bite into it. That is reason enough for me to use different types.
The large crystal salt on the tomato sounds like a great idea. Thanks.
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Old 03-23-2007, 02:26 PM   #12
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Quote:
Originally Posted by subfuscpersona
I have purchased organic salts in a fine grind that are distinctly saltier than the equivalent mesaure of supermarket-variety salt..

What makes it "organic?"
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Old 03-23-2007, 02:48 PM   #13
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Quote:
Originally Posted by jennyema
What makes it "organic?"
The price tag
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Old 03-23-2007, 02:55 PM   #14
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Organic salt is an oxymoron, considering all salts are minerals and therefore inorganic substances.
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Old 03-23-2007, 04:17 PM   #15
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Quote:
Originally Posted by JoAnn L.
The large crystal salt on the tomato sounds like a great idea. Thanks.
JoAnn,
I have a variety of salts, red, pink,sal de fer, grey, and my sis added to my list with a salt box and salts for Christmas. I just tried a grey salt that has sun dried tomatoe bits and garlic in it..I used it in a dip loved it. Now I'm going to mix it and another grey salt that has crushed rosemary and garlic and sprinkle it on top of foccacia after oiling the top..Should be yummy.. I hope you try several of the salts and see what you think..Even if I couldn't taste much difference, the fun of using them at the end of cooking to liven up the food gives me pleasure..I do taste a difference in the salts though.
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Old 03-23-2007, 06:05 PM   #16
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Quote:
Originally Posted by subfuscpersona
...I also buy organic sea salt,...
You've been scaqmmed by improperly labeled product. As the others have said, the organic label on salt is irrelevant as it is a mineral and therefore inorganic.

It's like buying a certain brand of strawberry jam because it's labeled "Contains no Cholesterol"...
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Old 03-23-2007, 06:45 PM   #17
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Quote:
Originally Posted by JoAnn L.
Do you use any of the different salts that are on the market? I just use Kosher and table salt. I didn't know there were so many kinds.
Whole Foods Market : Products : Salt

I am going to a Whole food store next month, so can you give me any ideas on what to look for? Thanks.
JoAnn, I've gotten into serious conversations on this topic and have even become convinced to try to try fleur de sel but found myself constitutionally unable to actually lay down $25 a pound for salt. If you decide to go exotic please report your results to us.


I keep:
  1. Kosher salt for almost everything.
  2. Table salt (not iodized) to disolve or disappear quickly.
  3. Margarita salt, which are large crystals, thinly shaved, that adhere nicely to the rims of glasses.
  4. Rock salt for winter walkways and use in a salt grinder, bought by mistake several years ago, that produces a grind of widely various sizes with each twist.
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Old 03-23-2007, 06:49 PM   #18
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i've never been bold enough to go crazy on the pretty pink or black hawiian salts, but a couple of years ago, i picked up a canister of mediterranean sea salt. the brand was "alessi" and it was quite readily available at the regular grocery store for a reasonable price. wow, what a phenomenal difference from the regular old morton's table salt. i described it to a friend as being similar to the difference between raw/demerara sugar and refined table sugar: instead of just plain one-note sweet, there is a fuller, rounder taste. and for that sea salt, same thing, instead of just "salty", there's a more interesting, richer mineral flavor. the texture is also just wonderful, so much smoother and softer and dissolvable than the little micro-rocks of table salt. i keep mine in a little square glass canister right next to the stove, with an old junker (inert plastic!) tsp measuring spoon sitting in there for easy access.
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Old 03-23-2007, 07:22 PM   #19
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Yes these salts can be expensive, but I've shopped around and managed to find small amounts to try before I buy a larger expensive amount...As to taste difference, it isn't overpowering, but there is a difference..And the salts that have added things like garlic and sun dried tomatoes are very good.

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Old 03-29-2007, 12:45 AM   #20
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i primarily use kosher salt, but i also use mediterranean sea salt.

next up, i'm experimenting with SMOKED sea salts like alder-smoked and pecan-smoked salts.
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