"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs > Dry Rubs & Mops
Reply
 
Thread Tools Display Modes
 
Old 02-02-2012, 10:19 PM   #1
Senior Cook
 
97guns's Avatar
 
Join Date: Jan 2010
Posts: 113
Hawaiian salt anyone?

just wondering if anyone uses this stuff, the closest thing ive tasted has been kosher. i get it locally from a little mom and pop japanese store that imports stuff from hawaii.

__________________

__________________
97guns is offline   Reply With Quote
Old 02-02-2012, 11:08 PM   #2
Head Chef
 
Zereh's Avatar
 
Join Date: Aug 2004
Location: Bellevue, WA
Posts: 1,548
Yep yep, I have some! My excuse to purchase it was to make Kalua pork. =) I love the coral color of it. I've tasted the black lava salt as well but have not purchased any.
__________________

__________________
~~
Zereh

We are fed by a food industry which pays no attention to health, and healed by a health industry that pays no attention to food - Wendell Berry
Zereh is offline   Reply With Quote
Old 02-03-2012, 09:29 PM   #3
Head Chef
 
mcnerd's Avatar
 
Join Date: Oct 2007
Location: Southern California
Posts: 1,326
I have some that I keep in a small covered dish in the kitchen. Makes a nice finishing salt.
__________________
Support bacteria. It's the only culture some people have.
mcnerd is offline   Reply With Quote
Old 02-03-2012, 10:03 PM   #4
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,881
I have and use Hawaiian Sea Salt. Having said that, I can't imagine why it would be any different than any other sea salt. Frankly, I think it's a marketing ploy....."Hawaiian Sea Salt" somehow sounds better than most any other island salt.

As far at the black Hawaiian salt, be aware that it will discolor your food.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 02-04-2012, 01:57 AM   #5
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,034
Quote:
Originally Posted by Kayelle View Post
I have and use Hawaiian Sea Salt. Having said that, I can't imagine why it would be any different than any other sea salt. Frankly, I think it's a marketing ploy....."Hawaiian Sea Salt" somehow sounds better than most any other island salt.

As far at the black Hawaiian salt, be aware that it will discolor your food.
Sea salt is sea salt. Granted, some oceans are saltier than others. And the more romantic the origin sounds like, the more costlier it is. Whether it is garnered from California or Hawaii, it is still the Pacific Ocean. The salt comes from the ocean, not the pink or black sand.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 02-04-2012, 02:20 AM   #6
Assistant Cook
 
Join Date: Feb 2012
Location: Washington State
Posts: 2
a much healthier choice!

We've used real sea salt for a couple of months now and will never go back to the refined table salt again! The trace minerals and other supportive parts of sea salt aren't stripped out like table salt.
__________________
ShannonCorinna is offline   Reply With Quote
Old 02-04-2012, 02:31 AM   #7
Head Chef
 
Zereh's Avatar
 
Join Date: Aug 2004
Location: Bellevue, WA
Posts: 1,548
I happen to appreciate the different types of sea salts and their distinctive flavors. They taste the same about as much as all red wines are indistinguishable and all cheddar cheeses are created equally.
__________________
~~
Zereh

We are fed by a food industry which pays no attention to health, and healed by a health industry that pays no attention to food - Wendell Berry
Zereh is offline   Reply With Quote
Old 02-04-2012, 02:42 AM   #8
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,732
addie, sea salts are not all the same. there are salts made from almost every body of salt water. mediterranean (france to greece), indian, pacific, atlantic, etc...

different seas have different mineral make ups, and then there's huge differences in the way it is dried, collected, refined, and even smoked that make each salt distinctive.
__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is online now   Reply With Quote
Old 02-04-2012, 02:48 AM   #9
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,034
I agree. Each region has it own strength. Some are saltier than others. But it is the location that sets the price. The process is pretty much the same no matter where it comes from. The only thing I use table salt for now is for baking. I keep course sea salt next to the stove, and a fine one for the shaker. Even my kids have converted to sea salt.

Sea salt started out as a fad for food snobs and high end chefs. But they let the secret out and now the public knows about it and are converting in droves. You really have to use a lot to make a food taste salty, yet just a small amount (even less than table salt) seasons just right. I see blood pressure going down to normal for a lot of folks.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 02-04-2012, 04:12 AM   #10
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,732
actually, the process can get even snobbier (with exceedingly minor difference in quality per price paid) when you consider the collection methods such as fleur de sel and sel gris.

i realize many people have salt saturated taste buds, so the differences when dampened like that are negligible. but if anyone can't really taste the differences, have them give up all salt (or as much as possible) for a few months, than try again.
__________________

__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is online now   Reply With Quote
Reply

Tags
salt

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:45 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.