my mum always said that if you put too much salt in a soup or stew add a peeled potato and let it simmer for a bit until the potato absorbs the saltiness.
i love these videos, they help a lot with international cooking: i never really understood what kosher salt was, and this definitely helped clear that out! thank you so much
Be careful about that. If pickling with kosher salt, do not use Morton's, which includes an anti-caking agent that will discolor your brine. Use Diamond Crystal kosher salt, which is (nearly) pure NaCl.
Very interesting video. Thanks for explaining the differences between fleur de sel and sel gris. I always have fleur de sel in my kitchen, it's my favourite. Merci!
Thank you for explaining the various salts available: their origin, texture and use, flavor, how they get their color, etc. I would like more info on what foods are more flavorful with a particular salt. I found myself in a quandrum trying to choose, now I am better informed. Question: is iodized salt still necessary for the older generation?
Thank you so much for this video I've been looking for somebody to explain salt just the way you did. I'm excited to start cooking with all the different salts out there now. Thank u so much👍😊
Awesome! I've wondered about these different types of salt for a long time, and it explains why youtube chefs always look like they're over-salting their food (they're most always using kosher salt rather than iodized table salt). I know tons of people who are suddenly all into using the Himalayan pink salt, too. Great info!
Love this video. I happened to do a salt comparison the other day of what was in my pantry. I recently discovered what smoked sea salt was. I bought some and love it! Thanks for educating us 😀
I agree with the statement from Ridogg81 but I did enjoy learning about the different salts. My son gave me a sampler gift from The Salt Experience and it was the best gift I have ever received for my kitchen. Your explanations of the types of salts there are helped me to decide how best to use them when cooking. Thank you for sharing.
I love Himalayan Pink Sea Salt! I use it for almost everything, much softer flavor and it contains many beneficial minerals. I also like Redmond Real Salt from mines in Utah. It also contains many beneficial minerals and tastes great! Kosher salt for most cooking/baking projects.
I have found really good deals on the pink salt at T.J. Maxx. Coarse for a salt grinder and fine for shakers. I've found well known quality brands that I had been buying online previously!
This needs way more views. I didn't even know so many varieties existed. This pandemic has made me take a more deep appreciation and interest in cooking and its anatomy, if you will. Clearly there is a lot to learn and that's both daunting and exciting because even the world's best chefs with years of experience have said culinary is a never ending education. It's also a good way to brake the monotony of ramen noodles, lol.
that's really cool two hear about the pickling salt my husband and I when we go grocery shopping we always buy pickles for the pickle juice because we found that pickle juice is really good for you know I know why because of what kind of salt is in it
I love your videos and have tried a few recipes. Short bread cookies are our fav! More than anything, my questions about the ingredients and process are all answered before I cn ask my questions!! I have enjoyed cooking and following these hacks/tips from your videos!! I will be making garlic cheddar biscuits from your video tonight! Can you please share your recipe for Croissants?
@@LenkaLiman No he did not show you when to use the salts. He only gave the properties of each of the salts. It is assumed that we are expected to figure out when to use these properties? The Black and Pink salts get their properties from the environment, but what food do you use it with instead of table salt? That is why 63 people did not get the answer
Beyond the main things he mentioned, the rest are just personal taste or flair. There is no general culinary reason to use Himalayan pink salt over other kinds of rock salt or sea salt, for example.
Nah he did though. Bottom line is salt is salt aka sodium chloride. Used to dissolve for cooking will result the same other than measured amounts (which he mentions) but duh. When to use what salts boils down to table salt for quick dissolving, kosher for ease of use cooking, pickling salt for (you guessed it) pickling, and the rest as "finishing salts" which means you top without dissolving for aesthetics or texture. He says all of this.
Great video I actually didn’t know that there are so many salts. However, I would of loved if you would of included which salt works best for different foods and meats. Because looking at the video I don’t know if I would need any of those
Awesome Presentation... Who would've known after all these years of using Morton Salt and simply walking by all the others... I also dump Morton Salt into my Pool. Now I know... Thanks TJ... JP
Great video, thx. I wish you would've covered prices AND health info if applicable (is any of the salt options a bit better for ppl with cardiovascular risk)...
Thank you for showing us and explaining each one of those salts. I do know that the "pink Himalayan salt" gets its pink hue from all the "underwater sea life" that died and sank to the bottom and became part of the salt layer. (bones, marrow, vertebrae, blood, vegetation, plankton, etc.". Thumbs up and God Bless
I see a lot of chefs using very coarse salts when seasoning meats - like that English sea salt he referred to. Likewise the chefs say to find high quality rock/sea salts for seasoning - not just kosher salt. Anyone know which one is best?
If you are referring to epson salts, generally 2-6 tablespoons is recommended depending on the size of your tub and how much water you disburse. If you are referring to crystallized meth, I suggest avoiding it completely as it is illegal and can cause visual, auditory and even tactile hallucinations, cause you to not recognize friends and family due to paranoid delusions, develop seizures, rot your teeth completely out, along with the risk of death due to accidental overdose.
In India we (or at least the people I know) use Pink Salt in lemonades. Gives it a little something extra in flavour.. A sort of rock-ey or metallic hint but in a good way..
There's really salt you put *in* dishes (mainly kosher/table) and salt you put *on* dishes (the finishing salts). And the second option really seems to go down to taste. Like I tried a great salt the other day that, thanks to the huge flakes, made the custard way too salty. But it was smoked and I really want to try it on a steak next.
How about an episode on different flours? I have tried to substitute almond flour with different types and have no idea which works better and why in different recipes there are different types of flour.
This was good. I was hoping you might talk about Kala Namak (vegans use it to simulate the taste of eggs). Also, it seems easier to over-salt when a liquid is hot since it's harder to taste salt at higher temperatures, so that could be a good tip. I've heard people use raw potatoes to remove salt from soups, but of course it's always better to avoid over-salting in the first place.
Live in France and usually sel gris is all I use. Commonly knows as sel de guerand. Fleur de sel is quite rare not commonly found is normal grocery stores
We have about 10 different types of salts, not including the flavored salts. We rarely ever use the fine table salt anymore. Most of them are course and in salt grinders, except for the Kosher and Pickling . Our favorite is Course White Sea Salt and Course Pink Himalayan Salt. I also love Celery Salt! By the way, you skipped my Red Salt and Blue Salt. We keep just as many types or peppercorn. Have you made a video on using different peppercorns
How does this affect things when baking? When I need to use a 1/2 tsp salt, does it matter which type of salt I use since some salts are stronger than others?
0:52. Rounded particle has less surface area therefor should dissolve slower. It's the smaller size of the iodised salt particle that makes the dissolving faster.
This was informative if you wanted to know where/how we get our salts and the process...but, when to use and on what types of food was not very explored. That would be a more useful, to me, video. Ty
Please make videos regarding spices like star anise, cinnamon, peppers (szachuan, blackpepper, etc), galangal, turmeric, clove, cardamom, fennel, corriander seeds (sorry, not native english speaker, i think there is a specific name for it, but i cant remember it), the pricy orange stamen of purple flower that is called as the gold of spices, etc and their commonly used on dishes categories
my mum always said that if you put too much salt in a soup or stew add a peeled potato and let it simmer for a bit until the potato absorbs the saltiness.
That works for over salted gravy as well. :)
kokoro nagomu mum and grandma do that as well!!!!
i guess so, i'm a grandma and i heard it from my mum. LOL
This is true
Didn't work for my potato soup :/
i love these videos, they help a lot with international cooking: i never really understood what kosher salt was, and this definitely helped clear that out! thank you so much
You can also pickle with any non-iodized salt. Iodine breaks down the texture of the things you're pickling, so avoid iodized salt for that purpose.
Kim Drennon my uncle tried pickling a few times but it always ended up mushy, I guess that explains it!
Be careful about that. If pickling with kosher salt, do not use Morton's, which includes an anti-caking agent that will discolor your brine. Use Diamond Crystal kosher salt, which is (nearly) pure NaCl.
Kim Drennon, that explains why the things i pickle go mushy 😑 thanks for the tip
Or, you could just use pickling salt. Problem solved.
That's very informative. Thank you for sharing!
I love this kind of vids on food item categories or basic knowledge! Comparison of sugar, oil, flour or other ingredients are really helpful. Thx.
Fabulous Joseph. Just wonderful. Thank you so very much. I feel the sugar and flour ones coming. Have a great weekend!
Therapeutic Calm yes flour please
Very interesting video. Thanks for explaining the differences between fleur de sel and sel gris. I always have fleur de sel in my kitchen, it's my favourite. Merci!
Thank you for explaining the various salts available: their origin, texture and use, flavor, how they get their color, etc. I would like more info on what foods are more flavorful with a particular salt. I found myself in a quandrum trying to choose, now I am better informed. Question: is iodized salt still necessary for the older generation?
Thank you so much for this video I've been looking for somebody to explain salt just the way you did. I'm excited to start cooking with all the different salts out there now. Thank u so much👍😊
Thomas Joseph , love all your educational videos .
Awesome! I've wondered about these different types of salt for a long time, and it explains why youtube chefs always look like they're over-salting their food (they're most always using kosher salt rather than iodized table salt). I know tons of people who are suddenly all into using the Himalayan pink salt, too. Great info!
There's also pink salt from the salt flats in Uyuni (Bolivia) and Persian blue salt, both totally recommended!
I learned a lot about what I wanted to know. Thank you for this video.
Love this video. I happened to do a salt comparison the other day of what was in my pantry. I recently discovered what smoked sea salt was. I bought some and love it! Thanks for educating us 😀
Hello, I read your comment. A great one by the way. Tell me please, what is smoked sea salt. Thank you.❤️🙂🍴
that was my request!thanks and love you joseph.
Thank you for all the knowledge you share! 💞💞💞
Thank you for the absolute gem of a tutorial video! At long last I have a video to present to my wife that would explain my collection of salt.
Wonderful video Thomas !!
Thank you for this video and for pronouncing everything correctly.
I agree with the statement from Ridogg81 but I did enjoy learning about the different salts. My son gave me a sampler gift from The Salt Experience and it was the best gift I have ever received for my kitchen. Your explanations of the types of salts there are helped me to decide how best to use them when cooking. Thank you for sharing.
Awesome video! So much I didn't know.
Great presentation!
Love this video. Please give us more Thomas videos!!
Great video and really helpful. Would you consider doing a series of videos actively using each of the types of salts?
Brilliant ! thanks for the clarity...
favorite food channel to watch on youtube! Make more videos!
Awesome! Love your channel!
I love Himalayan Pink Sea Salt! I use it for almost everything, much softer flavor and it contains many beneficial minerals. I also like Redmond Real Salt from mines in Utah. It also contains many beneficial minerals and tastes great! Kosher salt for most cooking/baking projects.
helpfulnatural Real salt is my absolute go to, but only because the pink salt is so pricey. Pink salt is amazing on chocolate dishes.
I have found really good deals on the pink salt at T.J. Maxx. Coarse for a salt grinder and fine for shakers. I've found well known quality brands that I had been buying online previously!
mandi me They have it at Trader Joes for 1.99
helpfulnatural I wish I had a Trader Joe's. I'm hoping to find a deal on Amazon now I have prime.
takoyucky Being trace minerals, by definition you need very, very little of them.
love this video! great info
Congrats Thomas!!!! Proud of you!!1
Wow! thank you for sharing!
Extremely informative!!! Love it!
Thank you for this run down! I love these videos.
Now I understand what kosher salt is ! Thank you for these explanations
This needs way more views. I didn't even know so many varieties existed. This pandemic has made me take a more deep appreciation and interest in cooking and its anatomy, if you will. Clearly there is a lot to learn and that's both daunting and exciting because even the world's best chefs with years of experience have said culinary is a never ending education. It's also a good way to brake the monotony of ramen noodles, lol.
Thank you for a very interesting primer on salt!
that's really cool two hear about the pickling salt my husband and I when we go grocery shopping we always buy pickles for the pickle juice because we found that pickle juice is really good for you know I know why because of what kind of salt is in it
This was some great information, thanks :)
I love your videos and have tried a few recipes. Short bread cookies are our fav! More than anything, my questions about the ingredients and process are all answered before I cn ask my questions!! I have enjoyed cooking and following these hacks/tips from your videos!!
I will be making garlic cheddar biscuits from your video tonight!
Can you please share your recipe for Croissants?
That black Hawaiian salt is so beautiful! Learned quite a lot from so much salt.
So informative, loved it.
Good video, informative. Near the end of the video you mentioned pickling salt, curing salt should have been mentioned also. Thanks
This guy is amazing!💖
I so wanna try the Hawaiian salt ... never heard of that before. Always been a big fan of fleur de sel :)
That was interesting video. You guys should do a flour video and the different types and grade of flour.
Pink Himaylan salt tastes SO GOOD!
The title said which salt to use and you never told us what salt to use in what kind of food. Disappointed
But he dit. At the beginning, he says what to use in baking and how to substitute, then how to use flaky salt, and so...
@@LenkaLiman No he did not show you when to use the salts. He only gave the properties of each of the salts. It is assumed that we are expected to figure out when to use these properties? The Black and Pink salts get their properties from the environment, but what food do you use it with instead of table salt? That is why 63 people did not get the answer
Clickbate
Beyond the main things he mentioned, the rest are just personal taste or flair. There is no general culinary reason to use Himalayan pink salt over other kinds of rock salt or sea salt, for example.
Nah he did though. Bottom line is salt is salt aka sodium chloride. Used to dissolve for cooking will result the same other than measured amounts (which he mentions) but duh.
When to use what salts boils down to table salt for quick dissolving, kosher for ease of use cooking, pickling salt for (you guessed it) pickling, and the rest as "finishing salts" which means you top without dissolving for aesthetics or texture.
He says all of this.
Just the First half of the video was about Kosher salt and the second half was used for the other 8 or 9 .. thank you for showing me them :)
Thank you for sharing 👏😊
Great Video!
Hey Great video, Can you give more details of different dishes one can make with Himalayan and black salt.
Great... what a Great salt class... thank you so much....
thank you for the info 👍😊
love this!!!!
Great video I actually didn’t know that there are so many salts. However, I would of loved if you would of included which salt works best for different foods and meats. Because looking at the video I don’t know if I would need any of those
Well done!
please make an episode on spices and curries next #KitchenConundrums
Duebrick that would be great
Awesome Presentation... Who would've known after all these years of using Morton Salt and simply walking by all the others... I also dump Morton Salt into my Pool. Now I know... Thanks TJ... JP
very informative video
Thank you for the great visuals and a great introduction. I'm sorry, but myself and another commenter are baffled as to when to use which salt how?
I love Utah's Real Salt. It's mined and is somewhat pink like the Himalayan sea salt. The flavor is wonderful.
erbunne it’s cleaner then the Himalayan salt imo
In the winter I use yellow New Jersey Road Salt. But the stuff from New York or PA is pretty good, too.
I like the way he talks n explaining things
Thank you so much
Great video, thx. I wish you would've covered prices AND health info if applicable (is any of the salt options a bit better for ppl with cardiovascular risk)...
Thank you for showing us and explaining each one of those salts. I do know that the "pink Himalayan salt" gets its pink hue from all the "underwater sea life" that died and sank to the bottom and became part of the salt layer. (bones, marrow, vertebrae, blood, vegetation, plankton, etc.".
Thumbs up and God Bless
Where can I buy this awesome Apron?! I want it yesterday 😍
Interesting, thanks.
Malden is on the East cost of England not the South. Small town on the river Black water. Well-worth a visit.
Nice video!
Can you please do one for different types of oil? I've heard that we shouldn't use olive oil to cook because of the low smoke point
ua-cam.com/video/IBXX-Iy9IdE/v-deo.html
Hey Thomas, now that you've covered various salt options, how about a video about the various pepper options?
Excellent
Awesome 👍 thanks Chef
I see a lot of chefs using very coarse salts when seasoning meats - like that English sea salt he referred to. Likewise the chefs say to find high quality rock/sea salts for seasoning - not just kosher salt. Anyone know which one is best?
How should I use bath salts?
Probably not in food :P
Scrolled down the comments just to see if somebody said this yet
Pablo Tejano use it when you are slow cooking yourself in the bathtub. Heard it helps to tenderize the meat.
If you are referring to epson salts, generally 2-6 tablespoons is recommended depending on the size of your tub and how much water you disburse. If you are referring to crystallized meth, I suggest avoiding it completely as it is illegal and can cause visual, auditory and even tactile hallucinations, cause you to not recognize friends and family due to paranoid delusions, develop seizures, rot your teeth completely out, along with the risk of death due to accidental overdose.
You're definitely a tumblr user aren't you?
tj is a food guru
What are each typically used for? I use the pink on and in most things. NaCl for pasta water though.
In India we (or at least the people I know) use Pink Salt in lemonades. Gives it a little something extra in flavour..
A sort of rock-ey or metallic hint but in a good way..
Jeff Ward I use Himalayan and sea salt for most things while cooking, because the taste is so much better only use regular table salt for baking
NaCl is just regular table salt though
There's really salt you put *in* dishes (mainly kosher/table) and salt you put *on* dishes (the finishing salts). And the second option really seems to go down to taste. Like I tried a great salt the other day that, thanks to the huge flakes, made the custard way too salty. But it was smoked and I really want to try it on a steak next.
Jeff Ward but all salt is NaCl...
That looks like my kitchen island on a Saturday night 😎👀🍚
Wow.. thank you😃
thomas joseph ur so good at speaking on camera
That was edifying.
My ethnicity is Cambodian and I eat chilli salt with sour fruits lol any salt works for me!
How about an episode on different flours? I have tried to substitute almond flour with different types and have no idea which works better and why in different recipes there are different types of flour.
Please create a video of what type of foods to use these for
Skye Hagenstein I can tell you not to use black salt with rice
This was good. I was hoping you might talk about Kala Namak (vegans use it to simulate the taste of eggs). Also, it seems easier to over-salt when a liquid is hot since it's harder to taste salt at higher temperatures, so that could be a good tip. I've heard people use raw potatoes to remove salt from soups, but of course it's always better to avoid over-salting in the first place.
Live in France and usually sel gris is all I use. Commonly knows as sel de guerand. Fleur de sel is quite rare not commonly found is normal grocery stores
We have about 10 different types of salts, not including the flavored salts. We rarely ever use the fine table salt anymore. Most of them are course and in salt grinders, except for the Kosher and Pickling . Our favorite is Course White Sea Salt and Course Pink Himalayan Salt.
I also love Celery Salt!
By the way, you skipped my Red Salt and Blue Salt.
We keep just as many types or peppercorn. Have you made a video on using different peppercorns
pickling salt is also great on popcorn
Are all these other posh salts iodized.. As a doctor i forsee us going back to iodine deficiencies /goitres which had been eradicated
Chicken salt is very popular in some regions and is starting to make itself known in the USA. It is a flavoured salt.
You are amazing!
How does this affect things when baking? When I need to use a 1/2 tsp salt, does it matter which type of salt I use since some salts are stronger than others?
I use potassium enriched salt for health benefits. What's your opinion on that?
I use the Maldon flakes. It's fab to finish off salted caramel.
The big slate slab used here; is that normally a serving platter?
0:52. Rounded particle has less surface area therefor should dissolve slower. It's the smaller size of the iodised salt particle that makes the dissolving faster.
This was informative if you wanted to know where/how we get our salts and the process...but, when to use and on what types of food was not very explored. That would be a more useful, to me, video. Ty
Which one is the best salt for cake baking in general ?? Or for adding into a buttercream?
Please make videos regarding spices like star anise, cinnamon, peppers (szachuan, blackpepper, etc), galangal, turmeric, clove, cardamom, fennel, corriander seeds (sorry, not native english speaker, i think there is a specific name for it, but i cant remember it), the pricy orange stamen of purple flower that is called as the gold of spices, etc and their commonly used on dishes categories
Mas Rifqi Saffron
depend how salty my mood today. maybe monday himalaya mood. i guess less salty on saturday
I would appreciate spanish subtitles to this wonderfull and useful video!! Thankss