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Old 06-02-2010, 04:25 PM   #21
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All salt is basically the same --99% NaCl.

The flavor differences are in the additives in table salt and the trace minerals in sea salts. There are obvious texture differences.

I almost exclusively use kosher salt. I sometimes use table salt in baking because it dissolves more evenly.

I have several kinds of sea salts (maybe 6 at this point) but only use them as a finishing salt, as the mineral's trace flavor elements are subtle and almost always completely lost when added with other flavor elements.

Plus sea salt is generally much pricier than kosher.

Studies have shown that many people cannot taste the difference between sea and kosher salt, by the way.
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Old 06-02-2010, 04:34 PM   #22
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iodine content differs
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Old 06-02-2010, 05:24 PM   #23
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Originally Posted by mollyanne View Post
I have bought assorted Adjustable Grinders of Mediterranean Sea Salt, California Garlic&SeaSalt and Peppercorns from Homegoods too...for 4.99 vs 7.00-9.00...made by Olde Thompson. They're also disposable yet not cheaply made...and easy to manipulate. I bought their Adjustable Grinders of Mediterranean Sea Salt (coarse but adjustable), California Garlic & Sea Salt, and Pepper Supreme. I was just in World Market, in their food section (well, duh, as if I'd think you guyz might look in furniture dept.) and they had the same grinders there. I think Target may carry them too but call first.

On-Topic: I use Sea Salt exclusively now because I like the taste better.
Off-Topic: The Grinders I spoke of above also come in Steak&Burger Seasoning, TexMex-Chipolte, Chicken Seasoning, Italian, GarlicPepper, Orange&LemonPepper, and Malabar Pepper (what's that???)
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Mollyanne the salts are amazing and homegoods has a vast selection of them... Have you seen the salts blocks with their own microplane??? That will be my next salt investment, call me crazy!!!
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Old 06-02-2010, 05:28 PM   #24
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Originally Posted by Andy M. View Post
That's just what we said!
I did a scan for 'wikipedia' before I posted the link and another just now, and can't find a previous post of it, so what's the problem? Even if it had been posted before I did, what's the problem...there's symmetry and beauty in redundancy!
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Old 06-02-2010, 05:30 PM   #25
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[QUOTE]
Quote:
Originally Posted by jennyema View Post
All salt is basically the same --99% NaCl.
I must disagree all salts are not the same, and if you would like to know the difference have a salt tasting, as you would with olive oils, or wine... There is a distinct difference, I think you might surprise your palate...
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Old 06-02-2010, 05:32 PM   #26
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Originally Posted by MSC View Post
I did a scan for 'wikipedia' before I posted the link and another just now, and can't find a previous post of it, so what's the problem? Even if it had been posted before I did, what's the problem...there's symmetry and beauty in redundancy!
So to move on MSC, what was your take on what wikipedia had to say, any thoughts on the subject... What is your salt of choice???
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Old 06-02-2010, 05:37 PM   #27
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Originally Posted by MSC View Post
I did a scan for 'wikipedia' before I posted the link and another just now, and can't find a previous post of it, so what's the problem? Even if it had been posted before I did, what's the problem...there's symmetry and beauty in redundancy!
No problem at all. My comment was a tongue in cheek comment that posters here had said the same thing as Wiki. Trying to inject a little humor.
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Old 06-02-2010, 05:41 PM   #28
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[QUOTE=Mimizkitchen;899893]
Quote:

I must disagree all salts are not the same, and if you would like to know the difference have a salt tasting, as you would with olive oils, or wine... There is a distinct difference, I think you might surprise your palate...
As Jenny said, all salts are basically the same, 99% NaCl.

The differences you mention are in the 1% that's NOT sodium chloride.

The other minerals that contribute distinctive flavors are what make finishing salts different. The 99% NaCl is what makes them basically the same.
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Old 06-02-2010, 05:49 PM   #29
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[QUOTE=Andy M.;899900]
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Originally Posted by Mimizkitchen View Post

As Jenny said, all salts are basically the same, 99% NaCl.

The differences you mention are in the 1% that's NOT sodium chloride.

The other minerals that contribute distinctive flavors are what make finishing salts different. The 99% NaCl is what makes them basically the same.
Touche'... However I believe that a person needs to compare flavors rather than just chemisty and that was my point maybe just not stated properly... I think when you make a bold statement like "they are basically the same" that people tend to not want to venture out and taste the difference... There (to me) are differences in salts that lend specific flavors to the dish you use them on... I'm just one person tho...
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Old 06-02-2010, 05:52 PM   #30
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[QUOTE=Mimizkitchen;899907]
Quote:
Originally Posted by Andy M. View Post

Touche'... However I believe that a person needs to compare flavors rather than just chemisty and that was my point maybe just not stated properly... I think when you make a bold statement like "they are basically the same" that people tend to not want to venture out and taste the difference... There (to me) are differences in salts that lend specific flavors to the dish you use them on... I'm just one person tho...
You're right. Jen also commented that she had at least 6 different finishing salts on hand so she must be aware of the differences.
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