how to CHOOSE THE RIGHT SALT

[@slaw_possum4087]

Please do the same video but for oils!

[@ryliegris8507]

Chandler Starr yesss

[@ArtyShat]

definitely!

[@bakasama7028]

Yeah, I'd like to see that too.

[@jesserenderos9130]

Chandler Starr agreed

[@DIN_A8]

Yes ! :)

[@petert9224]

I spent my summers in Maldon as a boy . Salt has been harvested since the bronze age here from the sea. There is a field where a farmer graze’s cows . It was dug up in 1973/4 . As a teenager I saw the ancient prehistoric salt pits they used ( like large clay saucers ) to collect sea water and let it dry out . So respect for knowing about Maldon sea salt from Essex England .

[@Trueblue2053]

You are absolutely correct young man.

[@postmodernpictures]

This is a very necessary lesson. After years of cooking shows, I’m surprised that no one ever compared types of salt. I’m buying kosher salt next time.

[@kenfletcher1240]

What makes you think no one ever compared salts? There are a few videos right here on KZbin.

[@a.j.petrarca2268]

I'd love to see a similar video for peppercorns!

[@joshprasad187]

yesssahhh

[@lorettashumate446]

If you go to the Pensey spices web they have a good description of the different peppercorns.

[@JonnySublime]

No wrong answer with peppercorns!

[@etherdog]

Steve, this is the first time I really understood the difference between Diamond Crystal and Morton's kosher salts. In my cursory examinations I was baffled about why the finer size of Diamond was preferred by chefs because the Morton salt had larger, more easily pinched crystals, but the volume comparisons always showed the Diamond to have more volume per weight. Now that you explained the flatness of the Diamond versus the more cubic Morton's, it all makes sense. Thanks for the explanation!

[@sebastiencournoyer5768]

The Diamond Crystal Kosher salt is a natural flake. Only one facility in the world produced this salt in St. Clair, Michigan. It is using a 100+ years old process called the Alberger to get the flake. Best salt in the world!

[@kovarogers9974]

This is such a well thought out & clear explanation of salts. I love that you made this video. I’m a Southern girl & was raised to ONLY use Mortan’s Iodized salt. It wasn’t until I went to culinary school that my thoughts about salt were broadened. I’m a huge fan of the kosher salt & use it every day. I wish someone had made something like this years ago. I applaud you for making this & sharing your knowledge of salts. 👊🏽

[@DMosesRN]

i just sgumbled onto your channel, you are so relaxed an awesome. I would feel totally comfortable asking questions and not feel stupid . Thank you.

[@ichaukan]

I've watched a google of cooking videos over the decades, but this is the only comprehensive explanation of salt that I've ever seen. Definitely love the series, and learning a whole new table of advice on one of the most basic building blocks of cooking. Respect.

[@shanepasha6501]

Great episode Steve, and I thank you. It puzzles me how a lot of restaurants fail to properly season there food. Especially pastas, a lot of restaurants don’t season their pastas, which kills the dish, and I am not adding salt after the fact. So taking the time to discuss the importance in choosing and applying salt is well appreciated.

[@slow_clumsy]

Make sure to tell the chef's, if they're legit they'll take that into account and improve cause without customers like you how else are they gonna know. Chef's #1 goal is to see the smile and satisfaction on ppls faces when they eat their food

[@ytreece]

If a restaurant doesn’t know to salt the pasta water I don’t think I’d eat there.

[@DrGaellon]

Cook's Illustrated/America's Test Kitchen recommends using fine salt for baking - the grain size is more consistent across brands, so you can measure accurately regardless of which brand (and in baking, accurate measurements can often make or break a dish). They also say it dissolves more evenly in thicker batters/doughs, though I've never found a problem using kosher salt from that standpoint.

[@alexxander966]

Wow how do you always manage to read my mind? Every time I cook, I guess what salt would maybe be best for the dish, but I’m never confident in my answer lol. Time to change that

[@SuperAmazinglover]

Himalayan pink salt does have more minerals in it then other salts but the amount is so minuscule it gives absolutely no benefit.

[@rubenzonligt8940]

Besides the nice colour, and status ubget when u can say u have *pink organic himalayan salt*

[@madeleinegoodcraftlover1620]

Just subscribed because I love how you are talking about cooking essentials like what salt to choose. Plus my hubby and I enjoy now Pasta Carbonara even more since using your technique. Thank you so much for this channel. Keep doing your style! Its different and different is good. Sending much love and good vibes

[@egmorox13]

I use large flake sea salt on top of my chocolate chip cookies! I sprinkle some on top when I pull them out of the oven. So good!

[@DLJFunk]

Today I'm scrubbing through some of your videos I want to say thank you Sir for sharing that info I've been watch your channel for awhile now. This video I needed to comment on. Thank you

[@LesMiserables999]

I never knew how much grain size mattered! Great video, thank you

[@talon769]

How timely!! I have been messing around with different salts recently. Chucked all of the iodized stuff. Last weekend I smoked a bunch of coarse sea salt. Sprinkle some of that on your favorite ice cream!! Thanks so much for another awesome video!

[@owenneil8433]

My favourite cooking channel. You should defo do a pantry essentials video

[@OswaldDigestiveClinic]

So many salt options! Nice video breaking it down for people

[@smokerschuggin475]

I’m with you on this! Diamond & Maldon are my main salts. I will use Morton Kosher in a pinch (pun intended!). I also keep Redmond Real Salt in my cupboard. It is great for pickles or any time you would use “Himalayan” salt.

[@mangoyuka]

Very informative and class delivery. I love this channel 👍

[@1griffinguy]

Tasting every step of the way is the best advice!

[@KitchenOnTheLeft]

Diamond crystal is pretty much nonexistent where I live, so Morton's is my go-to. Learning the difference between cheap table salt and kosher salt in my late teens made a world of difference, and I realized why I oversalted things so much growing up.

[@CarlVandenberg]

My taste buds have always been very sensitive to salt. Often things taste too salty to me when everyone else thinks it's perfect. After watching this video it now makes sense why I ended up gravitating towards Diamond Crystal kosher salt as my go to salt of choice.

[@tormentedsoul7852]

I love that Maldon flake salt. I use it on my bakes goods and breads.

[@nrpbrown]

Dude, i Love your videos. Amazing stuff

[@Mayhem5150]

Real talk, some of these tips and recipes are life changing. Thank you.

[@aubreyrispoli6971]

LOVE this. Needed the information, keep the great content coming

[@JustinDCote]

This is great. Thanks man. I have a crazy variety of salts, but always went to Morton over Diamond - going to try that out. If it's already been done, I apologize, but I think a "back to basics" episode on cleaning as you prep/cook, maintaining a cutting board, knife sharpening would be cool. Planning on making the carbonara recipe this weekend.

[@amstreater]

I’ve been using Maldon salt exclusively for years. In cooking and finishing. Maybe it’s less expensive here in the UK but a box lasts me a year or more probably. Only thing is that I’ve just learned in the past few weeks that it’s not iodised so this might explain some health issues I’ve been having! I don’t eat fish/seafood or eggs so don’t have a high iodine naturally in my diet. Gotta figure out either incorporating seaweed or using iodised salt I guess.

[@ChezJohn]

Awesome video bro, do pepper next. Green, black, red peppercorns etc. fresh cracked vs pre-ground, that can be confusing to folks too. 👍

[@Reedkun]

Now how do we choose peppercorns?

[@idalaursen8935]

Yes yes yes!! This I need help with. I sorted out my salt preferences a while ago (I’m oppinionated about salt😄) but just started thinking about my pepper choices. So yes - give us pepper learning.

[@cesarantonioenriqueramirez]

All types of salt are heavily processed. The salt is found with a lot of other things mixed together, so it has to go through enough processes to leave it suitable for consumption

[@alvareo92]

César Enrique Ramírez many things we eat are heavily processed, but some way more than others. I’ll pick the ones that are less heavily processed

[@cesarantonioenriqueramirez]

@@alvareo92 yeah, totally. I don't even mind eating heavily processed food, as long as it isn't a regular thing. My point was that calling a type of salt "processed" and not the others, is a little bit misleading

[@SuperAmazinglover]

César Enrique Ramírez when he says processed I think he means they add in things after the fact as where other salts are refined to remove the surrounding sediments. So not misleading I just think your are misunderstanding the terms he is using.

[@rinisix4243]

True

[@rinisix4243]

True

[@paulwagner688]

I also like to use smoked sea salt on various meats for that little extra bit of flavor.

[@charlesw2520]

Super educational! Really enjoyed it! No idea there's so much to salt

[@123waterjunkie123]

I love the informative videos you are putting out

[@joanneborelli7586]

Thanks, we definitely needed this video! Now I will throw my other salt away, wasn’t happy with it & happy to see that you were discussing salt! Thanks again, we love all your videos☺️☺️✝️❣️

[@Trekker57]

Very nice presentation. Thank you for the education 😉 I have just one question... In your opinion, which salt would you choose for a salt grinder ? I bought a salt grinder (Cole & Mason) which came filled with a very coarse salt. I don't know what salt they used but it has a subtle saltiness to it.

[@invisiblekid99]

Maldon is fantastic on steak and being British its everywhere in the UK. But I'm definitely going to get the Diamond Crystal for everything else. It's easy to get on UK Amazon, not too pricey and it seems so easy to use. Repetition is a high factor to seasoning/cooking and vastly underrated/undersold but both those kosher brands help a great deal with you getting to know how to season. We have salt like this in the UK but it's usually in small expensive packets.

[@pickledone9698]

Thanks Steve, now my wife understands why we have 5 types of salt in the pantry. Have you tried Hawiian black salt,? Life changer as is truffle salt.

[@alexxander966]

Can you make a video about taking care of wooden cutting boards? I have a few techniques I know, but I’m sure you know lots more, and I would love to learn

[@keithzibrat5721]

Another great vid! Helen Rennie who makes lots of pizza and pasta recommends the diamond kosher as opposed to mortens. It dissolves quicker,,,, btw, I haven't seen a shrimp vid,,,

[@patricialeonard9622]

I know my pinches, l’ve got’em down. I use Morton’s Kosher in everything I cook, even if the recipe doesn’t call for it (such as some desserts). I use Le Saunier De Camargur which is a Fleur De Sel as a finishing salt.

[@ArtyShat]

I personally use cheap fine salt for pasta water and for everything else i use my salt grinder with Maldon salt and i can just regulate the grinder if make it fine or not

[@robertm4050]

Why are you grinding Maldon sea salt? That stuff is pretty expensive and is a finishing salt. I just use a relatively cheap sea salt for everything and maybe one day I will pick up some nice finishing salt.

[@ytreece]

Total waste of Maldon. The whole point is the shape of the salt crystals. Grinding it defeats the purpose.

[@way108]

Amazing video! Love your content. I like to put Himalayan salt on slices of watermelon or lemonade, or salads. Definitely not for cooking. Atleast not for me. I do prefer Morton Kosher salt compared to Diamond Crystal. And in India people also use rock salt which has a slow release of saltiness. I haven't seen anything similar to that here in the US. Might check in some Asian store or something.

[@rickeeeddleman5614]

This is/was SOOOOOO great! I use Diamond and everyone says, "Whaaaaa?" Thanks. Also gettin' some Maldon!

[@Apatxi1022]

Great video! Love maldon on salads too!

[@louisepetrilli6130]

This is very interesting,I have been given a gray truffle salt from France, I should I use this Thank you so much 😊

[@mikeymike1854]

Best salt I've used it maldon .

[@giannaguazzo3191]

Such a helpful video!! Thank you thank you!

[@marksimpson2321]

Good helpful content . Ty

[@Edibleaccents]

Let me ask you this, what do you season pasta water with? Personally I think that’s the only thing the table salt is good for. It’s cheap and gets that function done anything else would be a waste in my opinion. Interested in your take

[@shanepasha6501]

Travel God-iodized salt, aka table salt, has no place in my kitchen. No good, period. Steve, in this episode, gave iodized salt more time than it deserved, but he believed it was important to make the point. For cooking, I mainly use Diamond crystal kosher salt. I use Morton’s kosher salt to salt my pasta water. Also, finishing sea salt for salads, last stage steaks, etc., or any thing that requires a crunchy texture, and it’s a last minute application. Going for the least expensive salt in cooking isn’t the greatest way for good tasty meals.

[@paulwagner688]

Yeah. That's the only thing I use the Morton Iodized for. Salting water for pasta and rice and what not. Also for BRINE.

[@Edibleaccents]

Shane Pasha I hear you, I gotta disagree about giving it more time to deserves. That is a product used by many families and households. With his platform it’s great for him to be able to address it and explain why it should be replaced

[@dwaynewladyka577]

For me, kosher or sea salt are my preferences. I think table salt has sodium aluminum silicate in it. That's not good. Also, pickling salt is good. It's just sodium chloride. Great video. Cheers!

[@rickleeo970]

regular smalll amounts of iodine is necessary to PREVENT hypothyroidism/ goiter. The most convenient way to get this necessary substance is iodized table salt

[@NOTANOTHERCOOKINGSHOW]

That’s actually encouraging more salt a day then is recommended daily just to get iodine. When a healthy balanced diet would give it to you naturally.

[@rickleeo970]

@@NOTANOTHERCOOKINGSHOW . A small amount is plenty. How many Americans eat a balanced diet? At the beginning of the 20th century, when there were no processed foods goiter/hypothyroidism was the most common disease in America

[@brendanhayes1573]

This is the best video on the internet

[@litohu708]

Camera man: “you have your AirPods in frame can you push them?” Stephen: “what I cant hear you I have Airpods”.

[@skwebs]

Such a great video, thank you man

[@TargetProv31]

And great video. Thanks!

[@mimesoupit7305]

Yeah a lot of restaurants tend to use Diamond Crystal, so I'd say its more than sufficient enough. I personally use it as well, it has a good hand feel as strange as it sounds.

[@vishalmehan879]

I had never thought about salt like this before. Very informative video !

[@threethirteen13]

Bon Appetite podcast has an entire episode on salt of you're interested.

[@vishalmehan879]

@@threethirteen13 I didn't know they had a podcast. I'll have a look into thanks mate

[@threethirteen13]

@@vishalmehan879 it can be hit or miss, but definitely give the Waffle House episode a listen.

[@vishalmehan879]

@@threethirteen13 will do!

[@robertm4050]

One teaspoon of table salt is a little more than 2 teaspoons Kosher salt, not a tablespoon(*said 3 teaspoons in video which is 1 tablespoon). Kosher salt and table salt are pretty much the exact same thing and one is not more "salty" than the other. They are both processed NaCl with the table salt having an anti-caking agent and iodine added. When measured by weight there is pretty much the same amount of salt and "saltiness".

[@NOTANOTHERCOOKINGSHOW]

I didn’t say they were not the same saltiness. I said the size of the grain changes how salty you will taste it which is absolutely true.

[@robertm4050]

@@NOTANOTHERCOOKINGSHOW There are very few things that you are using table or kosher salt where the salt isn't going to dissolve before you eat it. So the perception of "salty" will be the same. The finishing salt doesn't dissolve as quickly so that might make a difference in your perception of saltiness and textural crunch. Table salt is also better for baking since you don't have to calculate 2.25 teaspoons(not 3) of kosher salt is approximately 1 teaspoon of table salt. Recipes have measurements of table salt and being off can really mess up a lot of baking applications.

[@thekingofpei7284]

Well done on the subscriber count. Quality content = viewers. You're killing it. Loving the content.

[@triad6425]

Best salt commercial ever :)

[@KrogOfTurtlePeople]

coarse grain celtic light grey is the most pleasant that I've tasted. i think it's similar to maldon. high moisture content gives it a mild taste. Himalayan is bone dry because it's a rock obviously.

[@allanhussey1652]

hey man , love it its so easy to over salt or under salt

[@originalhgc]

One difference between the Diamond Crystal and the Morton's Kosher salts -- Morton's has an anti-caking agent (yellow prussiate of soda), which is a problem only for pickling (discoloration), while Diamond Crystal is just pure NaCl.

[@NOTANOTHERCOOKINGSHOW]

I did not know that

[@JD-cf4or]

I don’t know if this is a cultural difference but in Europe (I’m UK) we tend to have far more large grain sea salts than the medium kosher’s. Usually I have a table salt (v small grains) and a large grain one like the last one you reviewed.

[@pattyalbertson]

Thanks for the great information! I guess I really didn't know that much about salt! Love your videos!

[@bijanbahmani3794]

Diamond all the way but like a second saltier salt for salting water (pasta and par boiling) since Diamond can be tough to source at times and is precious.

[@BerryBoi13]

Very underrated video.

[@Shaddowkhan]

You should do an EP on fats. Oils and butters.

[@SamuriLemonX18]

What a brilliant video. Well done.

[@jonathand.haskell4395]

Great video!

[@jamesfullwood7788]

Glad to know that using Kosher salt won't get me in trouble at church....

[@spoony01428]

Iodine is found naturally in seafood, so if you aren’t eating that (don’t think it’s kosher) then you might wanna buy the fortified salt

[@Rebecca-pr3fn]

Canning plum tomatoes would love your take on it.Thanks

[@claudinejimdar5650]

Morton’s the best!

[@willjmars]

awesome video - please do one for oils!

[@ursulaellinas6500]

Do you have any comments on Celtic Salt.??????Thanks in advance.

[@GI_Jimbo]

Diamond Crystal is also better than Morton's because Morton's has sodium ferrocyanide as an anti-caking additive that has subtle effects on the flavor, and there are people who can be allergic to it.

[@gregorywalker4997]

excellent! liked and subscribed.

[@SmokedReb]

Cool informational video

[@Smattyy]

Great video. You are not concerned about getting iodine deficiency?

[@TargetProv31]

I have never seen Diamond Kosher at any grocery store on in the west. I guess I’ll have to spend more to get it online. Maybe.

[@chaehyunpark86]

More videos like this please !!

[@XavierKatzone]

Spot-on!

[@janriedl1062]

What about Fleur de Sel? Its moist and sticks togehter and dissolves even slower than maldon

[@DrGaellon]

Fleur de sel is also a finishing salt. It's way too expensive to use as a day-to-day salt.

[@mikeancajas23]

Rock salt the best..natural

[@shaivyagupta20]

That pink Himalayan salt in India is used since ages!!!! every day

[@mrtodd3620]

I bought a box of Morton kosher salt recently, and I could swear the grains are much smaller than in the past, not much bigger than regular table salt.

[@heyalbee]

I’m noticing DC grains are finer than in the past.

[@adrienfesselet8848]

And please do the same video for types of pans and pots :)

[@nettybre8010]

A great video! No complaints here :)

[@kenfletcher1240]

Kosher salt is very limited in availability outside America. I've never seen it.

[@DesertEagleJoe1]

I have a question. What about to bake with? Always thought most baking recipes called for fine grain salt, Morton makes a fine grain salt like the iodised but with no iodine and that's what I use. Anybody got an answer?

[@t8ertot]

drinking game: take a shot every time stephen says salt Edit: I have fully blacked out

[@DaniJHollis]

How to Die with Tate

[@Erida526]

Rip

[@gpettoohflorentini7903]

Have you ever experienced flavored salt? Buddy of mine made smoked sale and a lemon salt. Would love to see a video of how to make it

[@ddubsr5886]

Costco for the win on salt. Massive Himalayan sea salt the size of a head for $6.59. They have sea salt too for $3. Will last all year

[@iamrobbcole]

Thank you!

[@jesserenderos9130]

Thanks for the tips I agree with you on the kosher salt’s. Also I would love this same type of video but with oils!

[@komalpreetbrar7740]

Awesome video like always! Is it just me or does Himalayan salt taste weird to anyone? It doesn’t taste like salt to me🧐🤨🤔🤔

[@Shadow194]

You shouldn't be able to taste the difference in any salt other than specifically flavored salt. edit: except for iodized salt due to the additives*

[@Swordphobic]

@@Shadow194 It has 2% impurities, which might not seem like much if you consider intake of those impurities, but its enough to make a difference in taste. I wouldn't use it though, there's very little of the healthy stuff and more than 0 of the unhealthy stuff like strontium, lead and mercury which I can do without.