Different Cooking Salts to Use
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- Опубліковано 6 лип 2024
- There are so many different cooking salts you can use so I show you 7 popular salts to use to help elevate the flavor of your food.
The use of salt dates back several millennia. It was often used to help preserve foods, like animal protein, and of course, was used in seasoning food. I’m not sure there is an easier way to make food taste great than using salt. It’s cheap, accessible, and can make your food pack a punch in the flavor department.
While this list is not exhaustive by any means, here are some common salts that I use in my everyday cooking. - Навчання та стиль
As a proper saltaholic, I switched out table salt for kosher salt years ago. But over the past few years, I've found that many of the salts you mentioned here have a specific place in my kitchen. The only salt that I can't get used to is smoked: I find the taste offputting. Well done, Chef!
Love this content, I’ve wondered about the different salts. But no one ever really talks about them. So thank you for sharing this information 👍🏼👍🏼
One thing to take note of is that Sea salt has microplastics in it because of pollution in the oceans. I still use it but pink Himalayan salt is my main dig because of the plastic issues. 👍🏻
I had the same thought.
Yes I’ve heard that as well. Also the Utah salt is from ancient deposits and free from those modern pollutants.
Diamond crystal kosher salt is better than Morton but it's harder to find in the grocery store. I get it on amazon
I love the video you got right to the point no BS you just got straight to what the video was supposed to be about thank you so very much
Thanks for the info! Loved learning about the Utah salt.
Awesome Billy, and thanks. Great tutorial.
This is great information. Thank you, Chef Billy!
Thank you for explaining the differences, I really appreciate your explanation.
Thanks for the great informational video! I always learn something in your videos :) super helpful
Thank You for a well-done presentation. Enjoyed every minute of the explanation of the different salts. I use most of all of the salts you presented in this video. Best Regards.
I have so many different salts. I love how it brings out the flavors of everything!
Thanks for this video. I’ve ditched table salt from my kitchen about 2 years ago and now only use kosher or coarse sea salt. I knew about the Pink Himalayan salt but not the others you mentioned. I’ll have to give them all a try.
I really like this video! I'm now interested in Celtic salt.
Simply perfect...Congrautuleitions...
Cool.....thanks for this! I'm a big fan of both himalayan and sea salt.
Thank you chef for this important information 🌹
Thanks for clarifying this, a wonderful video. I am still perplexed between Diamond Crystal and Morton though especially for making pasta.
Thank you for the information👌🏻
Extreme novice/newbie cook here, salting is one thing I'm still struggling with. What does properly salted food taste like??? I know Chef Jean-Pierre says you should "find the salt" when tasting. Often, when I cook, my wife says, "it's a bit too salty", where I may think, "I need to add a bit more salt". What I'd like to do is take a class with a Chef and then taste THEIR food that is properly seasoned so I get an idea of WHAT I'm looking for when I cook at home. What about Maldon salt???
Thx for this 👍👍👍
Thank you!
I really enjoyed this vlog. I’d love to see you review Soy Salt. I love it! On steak, lamb and especially in my Asian chicken recipes. Cheers from Canader eh!
Will definitely try to locate some Celtic Grey Salt for my next seafood dish!
Thanks good video
I was just wondering about the difference between Kosher salt vs Sea salt & coarse vs fine. Thanks for the timely info!
Thank you for discussing the fundamentals. Salts are very interesting but a bit confusing. Now I’m armed with better info.
Is that mine salt similar to the salt hills seen in Utahs at CB es Natl park I wonder?? So beautiful those colors!!
Thank you for make this video. I have a few salts and wondered how they compare to each other.
I completely agree with you on the Real Salt from Utah. It is soooo delicious. I stopped using it in bread and sweets because it feels gritty. Do you have a solution for that? For breads and sweet things I switched to Celtic. My sister uses that one exclusively and introduced it to me, but it’s not as flavorful. No grit though.
I keep table salt around for scrubbing cast iron pans. Maybe you taught that to me when you gave a lesson on caring for cast iron. I don’t remember. That was awhile ago.
Thanks for all videos. I love them. Blessings to you and your family.
Amaing how all salts actually taste different. I stopped using regular Morton salt years ago..
Great video. What are your thoughts on the recommendation to avoid sea salt because of the increasing amounts of micro-plastics found in the salt?
I know you asked the chef, I would be interested in his opinion well. I have seen a couple of articles recommending inland sea salt from ancient salt deposits such as Himalayan or the Utah Real Salt he mentioned, in order to avoid those modern day pollutants.
@@anitas5817 I switched to Redmonds a while back and have been happy with the product.
@@inderwink95
The ancient fine salt I have to try! Love the Pink Himalayan and grey salts. Have you ever tried Black lava Hawaiin salt? Great taste but don't use in mashed potatoes!
Here in the UK, the two 'basic' salts are table (fine) and cooking (course) neither would normally include iodine and it's bitter aftertaste, but are often pure sodium chloride (with anti-caking agents), as the other minerals have often been removed (so they can be sold back as supplements?).
With the exception of the 'flour' salt (which did look a little like our table salt, but perhaps a little finer) I was familiar with all of the others, and more - which is in line with you stating the list was not an exhaustive one.
I have Celtic Sea Salt, Himalayan & kosher salt in my house.
What about amount variances? Depending on saltiness shouldn't you allow for that and what is a good rule of thumb?
My Himalayan loses its taste when it’s heated but tastes great when applied just before eating. Anybody else notice that?
Interesting observation. I have noticed I use less salt overall when I add salt to finish and use less during cooking, although I like to do both. But my observation hasn’t been specific to Himalayan.
I just learned about fleur de sel yesterday. Is that the same as the powdered salt you mention at the end?
No it’s similar to gray salt, only it uses the top salt of tidal pools and not the bottom.
@@ChefBillyParisi got it! Thank you. I hadn’t used it before but a recipe I was making called for it. Thank you for the education. Love learning about cooking. Keep up the awesome videos!
If you had to pick just one to use forever, which would it be?
Just a plain coarse salt, whether kosher or sea. But that real mine salt would be right there.
Table salt isn't regular mined salt with added iodine. Regular salt is sodium chloride while table salt is sodium iodide.
I just use pink rock salt in everything
Redmonds Real Salt Kosher…I put that on everything.
Buzzkill here, salt makes everything taste better. I was going a little off the rails with how much salt i was using. If you have hypertension, be very careful with how much salt you use, it can substantially raise your. BP.
And if you've ever been in heart failure, reduce you sodium intake.
unless smoked, they all taste the same. only difference is how you distribute the salt over the dish via different textures. but there have been many blindfolded taste tests and noone could ever tell a difference between any two types of salt, given they were the same texture (i dont count herbal and smoked etc.)
I'm guessing you've never had grey salt. To me there are definitely differences between salt flavors.
@@ChefBillyParisi prove it and shoot a blindfolded tasting
May just have to do that
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Bath salts are so delicious you might chew someone’s face off.
I eat rock
Andrew Cuomo should've been using saltpeter.
Neck beard doesn't make it man.