Discussion
I use supermarket value salt which is about 50p a kilo or some similar stupid cheap price.
I see no reason to use anything else. We stayed with eldest son and his g/f recently, on the table was "Himalayan salt with minerals". It was a pretty pink colour, but was just basically salt with dirt, but it got me thinking - does it matter? Why pay £50 a kilo instead of 50p a kilo for such a strongly flavoured ingredient that you use in such tiny quantities anyway?
I appreciate there is some satisfaction to be had from grinding salt onto your foot and eating the odd big grain, but once it's dissolved and ignoring the tactile pleasures of grinding (ooh err - missus!) does it make even the tiniest bit of real difference or is it all imagined as I suspect?
I see no reason to use anything else. We stayed with eldest son and his g/f recently, on the table was "Himalayan salt with minerals". It was a pretty pink colour, but was just basically salt with dirt, but it got me thinking - does it matter? Why pay £50 a kilo instead of 50p a kilo for such a strongly flavoured ingredient that you use in such tiny quantities anyway?
I appreciate there is some satisfaction to be had from grinding salt onto your foot and eating the odd big grain, but once it's dissolved and ignoring the tactile pleasures of grinding (ooh err - missus!) does it make even the tiniest bit of real difference or is it all imagined as I suspect?
In practice it's glucose and sodium chloride. Refinement appears to make it more potent, so you use less to get the same effect, which is the reason we have super cheap powerful stuff, it makes sense.
Unless you want to enjoy a less refined variety.
I use chunky sea salt and a grinder, and use brown sugar for most stuff, and use proper butter over margarine for most stuff.
However, pink salt at £50/kg sounds a bit mad, considering it's something you rarely rarely use in any decent quantity to actually appreciate!?
Dave
Unless you want to enjoy a less refined variety.
I use chunky sea salt and a grinder, and use brown sugar for most stuff, and use proper butter over margarine for most stuff.
However, pink salt at £50/kg sounds a bit mad, considering it's something you rarely rarely use in any decent quantity to actually appreciate!?
Dave
I don't know about dirty pink Himalayan, but I quite like the flaky Maldon stuff. I don't use it for seasoning before or during cooking, but I sprinkle it on after as I do like the crunch. I also have regular sea salt that I use for cooking. I actually find the really cheap salt has a very harsh chemical (yes I know) flavour though and won't buy it.
redtwin said:
I don't know about dirty pink Himalayan, but I quite like the flaky Maldon stuff. I don't use it for seasoning before or during cooking, but I sprinkle it on after as I do like the crunch. I also have regular sea salt that I use for cooking. I actually find the really cheap salt has a very harsh chemical (yes I know) flavour though and won't buy it.
Same here.I have crystal Maldon sea salt for 'on' things; boggo Waitrose coarse sea salt for 'in' things.
I agree that mined salt has a harsh (maybe even bitter?) flavour. Yuck.
I'm using some sea salt with activated charcoal at the moment because I noticed it was cheaper than it should have been in the shop - having now used it I really like being able to see the black salt on my food rather than it just disappearing.
I also noticed "malt salt" the other day in the supermarket.
Shaolin said:
I use supermarket value salt which is about 50p a kilo or some similar stupid cheap price.
I see no reason to use anything else. We stayed with eldest son and his g/f recently, on the table was "Himalayan salt with minerals". It was a pretty pink colour, but was just basically salt with dirt, but it got me thinking - does it matter? Why pay £50 a kilo instead of 50p a kilo for such a strongly flavoured ingredient that you use in such tiny quantities anyway?
I appreciate there is some satisfaction to be had from grinding salt onto your foot and eating the odd big grain, but once it's dissolved and ignoring the tactile pleasures of grinding (ooh err - missus!) does it make even the tiniest bit of real difference or is it all imagined as I suspect?
You may find that grinding it on your food will help?I see no reason to use anything else. We stayed with eldest son and his g/f recently, on the table was "Himalayan salt with minerals". It was a pretty pink colour, but was just basically salt with dirt, but it got me thinking - does it matter? Why pay £50 a kilo instead of 50p a kilo for such a strongly flavoured ingredient that you use in such tiny quantities anyway?
I appreciate there is some satisfaction to be had from grinding salt onto your foot and eating the odd big grain, but once it's dissolved and ignoring the tactile pleasures of grinding (ooh err - missus!) does it make even the tiniest bit of real difference or is it all imagined as I suspect?
Cotty said:
OK I accept that I did do salt and pepper wings a couple of weeks back 
But the first time I tried it I followed the recepie and found it too salty, next time I tweeked it, third time I will not use salt. It didn't need it.
At this point, do they not just become pepper wings?But the first time I tried it I followed the recepie and found it too salty, next time I tweeked it, third time I will not use salt. It didn't need it.
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