If one normally pours out a small mound of salt in one’s hand (about a teaspoon, I guess) and seasons with it, would one use the same amount of sea salt? Or is sea salt like Splenda, in the sense that the quantities used are very different from sugar.
(Also, what does one do about one’s iodine needs? Is there an iodized sea salt?)
Salt is salt. The only difference is the size of the grains – pickling salt, for instance, is so fine that there’s more salt in a measure (it’s like the difference between putting sand or quartz stones in the same container – the sand is the same density as the stones, but there’s less space between each sand grain than there is between each stone). Kosher salt, because it has larger grains than table salt, has less salt in the same volume.
Chefs prefer kosher salt because they like the way its larger grains feel when they toss it in. It also looks cooler to pick up the grains and drop them into a recipe.
Once you put salt in liquid (and it needs to be in liquid to taste it), all salt is the same.
Not sure about the iodine part of your comment. I think the more intense saltiness from kosher or sea salt is because the grains have larger surface area to come in contact with your tongue. Salt is pretty much salt when it’s cooked. Sprinkled on food, iodized salt has a more chemical flavor to me.
Usually sea salt has larger grains. Some brands come in both coarse and fine. You using a salt mill?
No way is all salt salt. Some have a better or stronger flavor than others. My personal favorite is La Baliene which embiggens everything it comes across to a larger degree than any table salt I’ve used. I bought Morton’s sea salt once in a pinch, and it was pretty much a larger-grain version of the rest of the salt they make.
I think what he means - and what I think I’ve read in sources like Cook’s Illustrated - that a large salt grain has a larger surface area to itself so it provides a larger salt-taste “burst” when your tongue touches it. Also, small salt grains are more likely to quickly dissolve into any fluids on the food and thus disperse and dilute their flavor.
I think I know what he’s saying. The first time I used sea salt, I used a bit more than I normally would have, because of the smaller surface area. But I did get more intense “bursts” of flavor, as table salt doesn’t exactly clump together.
Morton’s salt should taste stronger, if anything. It contains more salt.
ETA: If you’re talking about sprinkling on your food, there’s a chance sea salt might taste a bit different. Cooked in food, which is what the OP seemed to be referring to, there should be absolutely no difference.
Well I use it for everything, but there is certainly a noticeable difference between grinding some sea salt over a baked potato, and using shaker of regular salt. After moving to a neighborhood where it’s impossible to find any food I like, I’ve found that not all salt is created equal. And all cayenne pepper is *certainly *not created equal. That Spice Islands shite can blow me.
One, I don’t use Morton’s salt of any kind because their coarse sea salt (the only one I’ve tried) and their regular table salt taste exactly the same to me, which kind of goes against the reason I buy sea salt in the first place. Two, according to the table linked, their salt and coarse sea salt measurements are exactly the same.
I wonder how Morton’s would compare to La Baliene’s, which I use almost exclusively. Taste tests forthcoming…