Kosher salt versus Sea Salt - Page 2 - Ingredients - Eat Your Books

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Kosher salt versus Sea Salt   Go to last post Go to last unread
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bittrette
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#21 Posted : Tuesday, April 11, 2023 8:36:41 PM(UTC)
Confession: I can't taste the difference in baking, unless the baker made an error that resulted in oversalting or blandness. Never, never have I been able to taste the iodide when the salt in a dish is iodized table salt; never have I been able to tell when the baker used table salt, iodized or otherwise.
I'm referring to salt as an ingredient, not to finishing salt.
OK, if the recipe writer calls for kosher or sea salt as an ingredient, you use what you have, but what if the recipe calls for just "salt"? There are zillions of such recipes in the real world; they didn't vanish when the foodie CW forbade the use of table salt. Can we really read the minds of the recipe writers who call for salt, just salt, and know what adjustments to make, if any, because the recipe writer is thinking either "Thou shalt not use table salt," or else "It's OK to use table salt; it's what I use"?
KatieK1
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#22 Posted : Tuesday, April 11, 2023 8:42:11 PM(UTC)
With luck, in the book's ingredients pages, they will specify.

Then in older cookbooks, sometimes they just say eggs without specifying sizes, or butter, without specifying salted or unsalted.
bittrette
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#23 Posted : Thursday, April 13, 2023 10:21:12 AM(UTC)

Salted is $37 to $40 ($29.10 for Amazon Prime members) as a print book, but as an ebook it is $10.99 at Amazon (Kindle), Barnes & Noble (Nook), Google Play Books, and Kobo. Also, leaving the kind of salt unspecified isn't just a problem of "older cookbooks," whatever "older" means.


What I get from this thread, and from the Epicurious guide, is that even if your source of a recipe is not a recent (how recent?) cookbook by a single author who is considered an expert, and who has spelled it all out in the front of the book, there are things you can do. Make the best educated guess you can: use what you have (usually), get the best advice you can get (such as the guides mentioned in this thread), do whatever conversions you need to do.


I resolve that the next salt I buy will not be iodized. I can't taste the difference, but you can never tell whether there may be a supertaster among those you bake for. That's the same reason I use an aluminum-free baking powder.


And egg sizes - that's for another thread.

bittrette
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#24 Posted : Thursday, April 13, 2023 11:35:26 AM(UTC)

Talk of salt! Here's a guide from Serious Eats:


Do I Need to Use Kosher Salt?

bittrette
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#25 Posted : Friday, April 21, 2023 12:00:18 PM(UTC)
A further observation on iodized salt: in the USA the consumer has a choice when buying table salt, if table salt is what the consumer wants to buy. Both plain and iodized are available. Iodized salt is prominently labeled on the box (usually cylindrical) in large letters. Non-iodized salt is just labeled "salt" or "table salt" or "pure salt," and below the word "salt," in smaller letters, the box will read "This salt does not supply iodide, a necessary nutrient."
Most of the table saltp I'm seeing on store shelves today is iodized salt; I suppose I can blame supply-chain problems.
No worries; since I can't taste the difference, I can continue to use the iodized table salt I'm using when I'm cooking only for myself.
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