this post was submitted on 22 Mar 2024
69 points (94.8% liked)
Asklemmy
43908 readers
1066 users here now
A loosely moderated place to ask open-ended questions
If your post meets the following criteria, it's welcome here!
- Open-ended question
- Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
- Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
- Not ad nauseam inducing: please make sure it is a question that would be new to most members
- An actual topic of discussion
Looking for support?
Looking for a community?
- Lemmyverse: community search
- sub.rehab: maps old subreddits to fediverse options, marks official as such
- !lemmy411@lemmy.ca: a community for finding communities
~Icon~ ~by~ ~@Double_A@discuss.tchncs.de~
founded 5 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
But which salt? I use a mixture of Arabian Sea salt and Himalayan rock salt. Some people like using salt sourced from Atlantic Ocean, as it is considered to be saltier than salts of other oceans.
Potentially unpopular but I don’t think it matters for pasta water.
I’m not that deep into salts but I keep a few on hand. The standard diamond crystal/maldon for cooking, as well as an unrefined sea salt for the same purpose. The standards are standard for a reason and they’re more than enough for my non-chef preferences, these and a random sea salt for the grinder are what I use 90% of the time.
I like fleur de sel or flor de sal for finishing, though I can’t tell the difference between the two (I believe it is region, but my palate is far from capable of differentiating much). I have a sel gris that came with a salt set that is meant to be used as a finisher, but fleur de sel is more popular and thus easier to restock. I use black Hawaiian salt as a finisher for Hawaiian dishes. The black salt, unrefined, and fleur de sel are good for eating the salt alone which is a guilty pleasure.
I’m actually pretty surprised to hear that some prefer saltier salt. The chefs I have asked like lower sodium and higher mineral contents because they have more flavor. That said both tabelog gold/*** sushi chefs I’ve asked heat the salt to remove moisture, which then increases saltiness by volume, so I guess I’m not that surprised. I do this for sushi rice for authenticity but like I said, my palate is solidly mid and I can’t tell.
What do you like those salts for? I’m not really a salt enthusiast and just use what has been suggested by the chefs I like. Don’t think I’ve heard of Arabian Sea salt and I’ve never used Himalayan myself, but I’m very much interested!
In India, Arabian Sea salt is the most common option. People following Satvik diet (on some days) use any rock salt, and Himalayan Rock salt is another common option in my area. It has lower sodium, so some people also use it for health purpose. It is pink in colour.
I also use Black Salt (I don't know its source) when I have to eat fruits. It has a slightly sour flavour and some vegans use it to give their dishes "egg" like taste.
Interesting, I’ll see if I can find Arabian Sea salt here. Sometimes I think I can tell the difference between regional sea salts but it might also just be placebo. The Himalayan one too because it’s pink.
I’m pretty sure color why they use the Hawaiian black salt but it does taste different. I’m quite fond of it. Looks like ours are similar in that they (probably?) derive their color from charcoal. Wikipedia says Indian black salt has a sulfurous taste and smell— that’s definitely new to me and explains the egg flavor. Sulfur isn’t hugely loved here but some traditionally “unwanted” flavors can make for great dishes, and some people online indicated they like it for acidic or Indian foods. Can’t lie, this is extremely interesting, I hope a store nearby has some. If not I’ll order online.
This will probably be the neatest thing I learn about today. Damn I love salt, now I do want to get into recreational salt tasting
Is this original? That was a delightful read the whole way through, perfect tone and pacing.
Yeah, I monologue sometimes, it’s my habit with forums. I’m glad you liked it, I often worry it’ll be more annoying to read than useful or enjoyable
I thought maldon salt was a finishing salt, with the shape adding to the texture and flavour of the salt. Am i wrong?
Sorry for late response! I think it’s mostly commonly noticeable as a finishing salt but it’s a pretty good salt in general.
So! I’m not an expert and here’s just my thinking. Salts have different flavors and the worldwide distribution of Maldon makes it easy to reach for when you need a flavoring salt for cooking. It has good flavor and will always suffice as a sea salt in recipes.
I have a lot of recipes I personally got from chefs. Super easy, you need only ask and they’re always willing to share the exact recipe. But unless they’re real specific, you get ingredients and not the exact brand of salt. And because it’s basically impossible to track down which [potentially local] salt they use, you’ll have to use what’s on hand and hope for the best— and that’s unlikely to go wrong with Maldon or diamond crystal.
They’re the standards for a reason, and I’m pretty that reason is consistency and availability. I’ve seen online that people will use a random granulated salt and it will either be too salty or taste off. I’ve also had chefs specifically note that they use Maldon for said recipe, so it’s a safe bet. Even when I know they used some difficult to acquire local salt, Maldon is good enough.