Taste Testing Genius SEA SALT Uses | Sorted Food

AD | We’ve been using Maldon Salt in our studio for over a decade… but today the Sorted Food team partner up with the Essex-based sea salt experts to taste test some chef hacks and learn when, how and why sea salt can make a difference to your cooking at home.
Including a cheeky little thought experiment from Ebbers… will it work?
Check out more about the Maldon Sea Salt story here: maldonsalt.com
Grab yourself some of the Maldon Sea Salt here: bit.ly/3yWov7R
#tastetest
#Review
#chef

[@thetek9]

I would love to see a follow up episode of blind taste testing different dishes and different salts. Salting a boiling pot of water for pasta, a steak before cooking, french fries, bread dough, etc. with kosher vs table vs sea vs Himalayan etc.

[@michellebowen1194]

In most of those applications I doubt it would make any difference. The minerality differences are likely too subtle to be noticed compared to the overall saltiness of the salt.

[@Jerichocassini]

if you dissolving the salt it will make zero difference - salt is a rock. If you dissolve it, it is exactly the same in boiling water. The only minor advantage to using crystallised salt (e.g kosher, Maldon, Himalayan etc.) to season water is the 'pinch factor' - chefs get used to how much in the feel of their hand needs to go in. If you get your quantities the same there is literally no difference. Don't waste money seasoning water with 'posh' salt!

[@nanoflower1]

Not for some time so it doesn't show up just how much of a lie the different flavored salts are. I'm sure the different types of salt matter (table vs flakey salt as an example) but I doubt the minerality of something like himilayan sea salt matters in a dish.

[@mathewcalaway7684]

That will never happen because this is all horseshit.

[@vaalnailo5789]

This was my thought. like some sort of food, one seasoned with table salt, one sea salt, and one himalayan salt and see if they can pick it out.

[@melckyrva22]

Salt is normally enriched with iodine because it needs to be. Iodine deficiency is one of the biggest problems we used to face back in the day and enriching salt with it changed our lives If it makes a bit bitter, I've never noticed it personally But I live in Brazil and here pretty much all salt is sea salt that's still enriched with iodine

[@Zelmel]

It depends on the diet that you have. If you routinely eat food with plenty of iodine content you certainly don't need it.

[@melckyrva22]

@@Zelmel yeah fair enough, but you get the point

[@kosgoth]

We (Australians) have both, and I can taste the difference. I think it's also why many cooking channels say use halal/kosher salt, I think that's actually just because it's non iodised and won't have that extra taste. I expect it might change depending on the meal you are making, maybe beef stews with iodised salt you won't notice and then you still get the iodine bonus. I'm pretty sure you can get bread made with it here too as there are tons that have vitamin supplements added.

[@idoruZe]

Iodine is added to prevent goiter in non-coastal communities. Areas stripped of topsoil during the last ice-age also lost their natural iodine. When it does not come from natural sources, which not everyone has access to, goiter ailments are prevalent. Not to knock Ben's assertion - but iodine is not noticeable in salt. 2.9 micrograms per kilo on average.

[@akankshapatwari4167]

In India salt with iodine was a necessity in some places. People had to be educated about it.

[@Getpojke]

Shame Barry didn't get to try the Dukkah, I imagine the salt would have really brought out the lavender in it for him! 😆

[@stacybyrd-everett4533]

Came here to say this!!!

[@chazbarnes3221]

Strong callback 😆

[@Atchuu2004]

Is that you Barry? Clever boy.

[@Sneakyturtle918]

8989998o

[@kyrastuart1920]

I love how Barry gave Jamie grief for eating the small piece of flatbread in one bite, then ate two large profiteroles whole.

[@tiredpanda998]

Loved the flat bread part. Their reaction when they realized the difference is where the salt is located is so funny.

[@obrysii]

Whenever I have crackers that are salted and cheese, I always put the salt-side down.

[@noone1929]

Reminds me of when Pringles put out the actual way to eat the chips, which was seasoned side down which shocked some people who didn't realize it

[@alecwinner]

I literally realized i had all the ingredients for the dukkah and salad, paused the video, made it, and am now enjoying it while finishing the video. thank you!

[@secretforreddit]

Ooh, lucky! I need to get the ingredients to try that.

[@tenakeefe6293]

I did the same thing. I made flatbread to dip it in too

[@hikariyouk]

I will never stop being delighted in seeing one of the most famous products of my home town being talked about (I can literally walk to their site in 10 minutes).

[@iainwasson6822]

A long time ago, 1970s, I was at primary school in Maldon. We walked to Maldon Sea Salt for a "field trip". This was long before the brand expanded and became such an iconic foodie item.

[@sophykitten2212]

As someone with ARFID, I'm always trying to find easy, simple, less scary ways to spice up the limited foods I do eat. This video is perfect, so thanks guys!

[@bobd2659]

End of spring, beginning of summer I put a few small pie pans of sea salt on the 'top shelf' in the BBQ. Every time I smoke something it adds a little more to the salt. Mix it up each time until it's to my liking, then keep some as is, and add various things to others. I have about 8 on the go right now with various homegrown hot peppers, discount lemons and limes (99c for 10 if the don't look 'right'), and starting some soon with thai basil, sage, and maybe spicy oregano...obviously, you can also do this without smoking it first as well...

[@AuraQueenDraconis]

That sounds amazing! I have to try that one day!

[@bobd2659]

@@AuraQueenDraconis It's so simple, but can add so much as a finishing salt! Sometimes, it's just a simple thing that can take something from good to great, and from great to amazing!

[@CanIHasThisName]

@@bobd2659 Can confirmed, smoked salt is amazing.

[@GirishManjunathMusic]

One of my favorite things to eat is freshly cooked warm rice with ghee and salt. If you have an especially fragrant rice, you won't even need the ghee.

[@SortedFood]

Definitely. Salt can completely transform rice.

[@iusedtowrite6667]

Omg yess. That's just so good

[@kannamustafa6043]

Do people not salt rice when it cooks?

[@GirishManjunathMusic]

@@kannamustafa6043 some families do. Some don't.

[@angelousmortis8041]

@@kannamustafa6043 Depends. I always salt and butter/ghee/some-similar-form-of-fat my rice when I'm cooking it.

[@Zypher77777]

The salt on the bottom trick is 110% legit. Do it with homemade pizzas. Game changer.

[@JudyCZ]

I just love when channels get great sponsors that make sense with their content. There's a couple of sponsors that are everywhere no matter the specific content of the creators (VPNs, website creators, learning platforms...) but Sorted does it so much better. This video couldn't basically exist without the sponsor and it's excellent.

[@MarkhamShawPyle]

Salt on firm-fleshed melon slices-watermelon, cantaloupe, honeydew-is pretty much the Southern default from Tidewater and the Low Country clear to Deep East Texas. For some four centuries now.

[@margaretmcdowell7052]

A little salt on lemon tastes better than sugar!

[@sirleebutler]

salt and pepper on cantaloupe is the taste of summer, along with well-salted open face tomato sandwiches.

[@mixxling]

Salt on watermelon was a game-changer for me when I learned about it.

[@Onepinkflamingo]

Salt on a halved pink grapefruit is magical.

[@linebrunelle1004]

Granny Smith apples. yummy

[@evemiddleton9390]

4:35 I love when the boys respond to Ben's comments/facts like this, he deserves so much more appreciation

[@RumpledNutskin]

I was gonna make a joke about sodium, but... Na

[@georgiegan]

That flat bread experiment is what i love about food and cooking. Something small like this can totally change the eating experience and keep the meal interesting.

[@PoppyCorn144]

This video comes at a fortuitous time - I’ve been gifted various salts as house warming presents and for someone who previously only used Saxa, my present abundance of salt is intimidating to say the least. My gifts included Maldon tubs - normal and smoked, pink Himalayan, a beautiful looking tub of “Fleur de Sel” and a tiny tub of Cornish flakes… I now have great ideas on where and how to use them.

[@Shelsight]

Blimey - what a great gift! Any idea where it was bought from? Ie was it all Maldon salt or was it packaged & sold elsewhere but included Maldon? Need to buy it for sister and bro-in-law!

[@SortedFood]

Enjoy using the different varieties :)

[@Maialeen]

I don't know what I find funnier and more entertaining You writing "my present abundance of salt is intimidating to say the least." Or the other person replying with "Blimey!"

[@margaretmcdowell7052]

Have fun experimenting.

[@jessamylowe9701]

I always add a bit of salt to coffee, works wonders to round out the flavour

[@HeWhoSlayethCain]

My sister got me an indoor/outdoor kettle smoker for Christmas one year, and I've actually smoked pink Himalayan sea salt at home, and it turned out incredible.

[@SortedFood]

Wow, that's incredible! 👏

[@fallingwater]

Himalayan salt is not sea salt, it's mined. It's also pretty much equivalent to normal salt; it has tiny amounts of impurities that make it pink, but they don't affect the taste. You might as well smoke much cheaper traditional coarse salt. Check the Wikipedia page for more about this.

[@HeWhoSlayethCain]

@@fallingwater That's right, I was barely awake and type sea salt for some reason.

[@m.h.6470]

Best way to appreciate good salt: A slice of fresh (artisan) bread, butter and then salt. Simple, easy and just delicious

[@kierancampire]

I live close to Maldon, always heard of this salt, never actually seen it/tried it. Now knowing it is actually from Maldon it makes me wanna try it haha

[@SortedFood]

Do! Let us know what you think, especially if you live locally.

[@kierancampire]

@@SortedFood Will do :) I hear lots of good about it, especially the smoked salt! I just always assumed it was a coincidental brand name which feels obvious now haha

[@nitegloss]

Since you guys were so impressed with the smoked salt, I'd love to see what you guys think of Japanese varieties of smoked salt (particularly the kind that is smoked with seaweed [Moshio])!

[@PJmckeown]

As a marketer, I am going to assume that this is a fully sponsored video from the salt company. If it is, this is one of the best advertisements I have seen.

[@seriodenoyarohi7403]

One thing regarding the amount of salt to eat: In his book "The Salt Fix" Dr. James DiNicolantonio has researched why most health guidelines advice lowering our salt intake and has reviewd multiple studies that monitored the salt intake of people and the correlation to health problems. The conclusion was rather simple: Eat as much salt as your body graves. Unlike many other things the body knows when it wants salt and when it has enough. Too much salt simply leaves the body again provided you drank enough water, with little to no extra stress on your kidneys. The one thing you need in addition to salt (though your body needs it for other things too anyway) is potassium. If you don't want to read the book the channel "What I've learned" has 3 videos 15 min each on the topic. I've tried to find some valid critique to the book but have thus far not been able to find anything of substance.

[@SortedFood]

That's super interesting, thanks so much for sharing!

[@themagicknightress7132]

I got a blood test done recently and my blood sodium levels were on the higher side. But I also have pretty low blood pressure and have been told in the past I don’t need to worry about my sodium intake. So now I’m like… confused a bit

[@kwebst1]

I’m curious about the “it leaves the body” part. I thought salt consumption was a big problem with hypertension and edema/water retention

[@pascalebling3391]

@@kwebst1 yes but it all leads back to dehydration 1 in 3 people in the us are dehydrated on a daily basis combining that with high amounts of sodium often hidde within fast food and then its a massive problem people back in the day salted their meats so strongly they had to be washed and twice boiled but they just drank enough ;D

[@Silentgrace11]

While this is an interesting concept, one of the issues is that salt is a mineral, and as such your body can only process out so much of it, unlike with vitamins which can be flushed out more readily. Your body can only flush so much salt out in a day. Likewise, much like with sugars, our brains are fairly easy to trick into thinking they “need” more than is necessary due to once scarcities now being common place. Part of why salts and sugars set off our dopamine receptors so easily is because they were much harder to come by in previous centuries, so we’re hard wired to crave it in order to ensure we consume as much as we could to keep our bodies functional - now we can easily overload them, and come to expect more and more of them, since they’re more readily available in droves. Our society’s core structure has developed much faster than our brains and bodies have adapted to these changes. The long and short of it is, everyone’s needs are a little bit different, so some people will be more sensitive to excess sodium intake than others, but a general rule of thumb is avoiding consuming things in excess and that will generally keep you healthy.

[@stuartt455]

Very informative video, I've cut down my salt intake thanks to high blood pressure so good to know I don't have to use a load to still get that flavour boost by perhaps changing where I use it on a dish.

[@kiro9291]

would love to see this with other seasonings

[@moonbook12]

Same

[@jeanneferguson7124]

This is a great idea! I'm constantly looking for new and different barbecue and taco/mexican seasonings and would love to see both seasonings and their blends compared.

[@sams-pg7hj]

speaking of salting food, I always thought it would be cool if they did like a food remedy challenge. Identify too much spice, too much salt, undercooked/overcooked, burned, any cooking malady that they first have to identify then fix as best they can in a variety of dishes with different problems

[@Locomaid]

I am a long time fan of Maldon salt. Nothing better on a grass fed steak than a small amount of butter and the smoked salt. Black pepper if you must. But pure and simple

[@m.junaidmahmood4209]

In Pakistan, India and Bangladesh, apart from mined salt which is cheap and plentiful there is another salt called kala namak (translation: black salt). Its not black but mostly used in salads here. Do a video on it. It has quite a different flavour profile.

[@SortedFood]

Thanks for the suggestion :)

[@krenee2266]

Ah, the salt lesson. When I was in Pastry school our instructor rammed this info down our throats. Salt is a flavor enhancer & is also a flavor enhancer;enhancer. Which means salt naturally enhances the flavor of foods. But it also acts as a flavor enhancer to "other" flavor enhancers making them taste even stronger. Use to drive me crazy 🤪 that they would say saltbis a flavor enhancer;enhancer. Gah! The verbiage! LOL.

[@jenniferreilly5372]

similar to the profiteroles, I always sprinkle maldon salt on fresh baked chocolate chip cookies and it makes them amazing ✨

[@arandompersonontheinternet8756]

i recently subscribed to sidekick & sorted cookbooks and i tried the cinnamon rolls recipe from desserts in duvets today and i think i’m in love with this recipe ,, great content guys thank you for the inspiration you give me to cook & bake and the amazing recipes you write you guys are amazing!! edit: spelling errors edit 2: my brain has dissipated into thin air i meant the you are sorted cookbook but my brain just automatically turned it into desserts in duvets. goodbye brain better luck next time

[@SortedFood]

Honestly, we live for feedback like this - THANK YOU! Enjoy those cinnamon rolls 👌

[@Brooksie603]

I never thought about where Maldon Salt came from so this was an interesting video. It works for many things but I tend to use it mainly for sweet treats. It's really great to put on top of an easy saltine cracker toffee I make in the winter and sprinkle of that salt on top with some chopped pecans is nice.

[@jeanneferguson7124]

I'm so glad that Ben's thought experiment worked so well and absolutely love the thought behind putting salt on the bottom of flatbreads or pizzas! Mike's rdvelatuons and commentary were so on point! Thanks for another great show! You all are such a constant in our lives that I refer to you as, "the boys" similarly to how I refer to my son and his family as, "the kids!" Thanks for brightening my life!

[@MoonMage1026]

My absolute favorite salt hack is using it to bring out sweetness. I love adding salt to grapefruit to bring out the natural sweetness!

[@xDarkTrinityx]

Salted watermelon!

[@carolynb8816]

My favourite as well! 😋🥰

[@yoclark2723]

Salted apples too!

[@margaretmcdowell7052]

Great on lemon.

[@PokhrajRoy.]

Ok, I knew about the etymology of ‘salary’ but not ‘salad’. Thank you for that, Ben! P.S. “worth their salt” also comes from the whole salt angle.

[@SortedFood]

Yes your right! "Worth their Salt" 👏

[@ChrissieBear]

@@SortedFood No, "worth their salt" doesn't come from the romans, this is another misconception. It comes from 19th century English.

[@PokhrajRoy.]

@@ChrissieBear Corrected it.

[@liserjones8465]

I have both Maldon salts but have been scared to use them because I hate salt but love msg so this video has changed everything for me - thank you Ben!

[@mamadragon2581]

This was both fascinating and informative. Thanks, gentlemen!

[@SortedFood]

Glad you enjoyed it, thanks for watching!

[@Tromain666]

I always have table salt in the cupboard for cooking pasta, but I then have several tubs of cornish sea salt for other uses. I love using CSS with smoked garlic on steaks, plain CSS for seasoning on the plate, CSS with chilli flakes for anywhere I want a tiny bit of heat and fruity chilli flavor. When I can afford it I'd love to get one of those huge slabs of himalayan salt you pop in the oven and can cook meat and fish directly on top of.. but not the cheapest thing in the world for using once a blue moon!

[@chris_is_here_oh_no]

Amazing video, glad to see the various applications of salt in unique recipes..

[@MichaelJohnsonAzgard]

Barry eating a profiterole is one of the most disturbing and funniest things I've seen on your channel.

[@xLittleMissRainbowx]

Loved this video way more than expected 😂 would love to see something similar with chillies maybe? I'm always so nervous to add them incase I add too much and blow my head off, but know it can bring so much to a dish

[@bookworm179]

Cherry tomatoes with some salt sprinkled on them was one of my favorite childhood snacks in the summer

[@PokhrajRoy.]

Jamie, thanks to you, I can’t unsee a visual of tuna smoking cigars.

[@Drake844221]

One of the seasonings that my family swears by is an alderwood smoked sea salt, though they used to have hickory smoked sea salt, but had to change suppliers XD They've also recently started offering whiskey barrel smoked sea salt... where they already had whiskey barrel smoked pepper, and they're now offering the two together in a combined shaker XD It's just one of those flavor touches that really blows it all out of the water (especially just a bit of that salt and pepper over a fried egg, y'know?)

[@hollisyeano1397]

I actually salt the rim of my hot chocolate mug with black sea salt and it makes even low end hot chocolate taste amazing.

[@thehungrychef275]

I really enjoyed this video! Great job guys

[@chenz69]

Love this ep guys! Fascinating!

[@JimPea]

I don't know what Malton paid, but they got their money's worth, great vid!

[@MichaelMollard]

My cooking transformed when I started using sea salt (and pink Himalayan rock salt), and peppercorn in grinders. Would have loved to see the taste test of salt + coffee ☕, one of my favourite 'quirky' combos.

[@joansamuels3241]

Until my father's high blood pressure was diagnosed (late 1950s-early 60s) he was known for his great coffe. He added salt to coffee grounds in the top of a Silex coffee maker. Silex drip: aluminum pot-belly pot of boiling water with a separate upper round coffee grounds holder with a tube. A glass stopper kept the grounds in the upper pot.. ('Don't play with the stopper! You'll break it and very hard to find another one to fit!') Boiling water was forced up the tube, past the glass stopper into the grounds. Then it was removed from the heat and the coffee dripped back into the pot. The grounds remained in the upper pot, mostly. We also had a rubber flat holder to place the upper pot until it was cool enough to handle and discard the grounds...down the apartment's sink.

[@MichaelMollard]

@@joansamuels3241 growing up, my mother used to boil milk on the stove, till it frothed and almost boiled over, then in a mug, added (cheap) powdered coffee, some sugar, and a pinch of salt. No water required. I still make one like that every now and then.. Even with my home brewed cafe latte nowadays, a pinch of salt brings out the coffee flavour.. But it is a fine line, between the perfect taste, and just salty coffee ☕ 😁

[@JPAnor]

bunch of bs, sea salt and other marketing bs doesn t change your dish flavour. It s all placebo

[@kristypursley107]

That was amazing! I think this is my favorite episode. Thanks!

[@aly7515]

Thank you for that little etymology lesson! It makes so much sense when Ben explained it, but it's never something that would've passed through my mind otherwise. The idea of where you put salt when seasoning is also incredibly interesting; again, something that makes sense because of how the tongue and taste buds work, but never something that would've crossed my mind when cooking.

[@AlienToppedPancakes]

Where to put the seasoning is a very interesting thought!

[@SortedFood]

The what, where and when...

[@L3131L]

I love coarsely ground sea salt for finishing dishes, the crunch is great. You might have convinced me to finally buy some smoked sea salt!

[@gooseberryten]

Smoked seasalt is amazing, I use it to finish pan fried Brussel sprouts and it gives it an almost meaty flavour

[@lenalyles2712]

It's really good and great to finish off grilled meat and vegetables.

[@jessicazaytsoff1494]

Smoked salt, personally, over-powers whatever it touches. It's all smoke. I also don't like salted caramel or salted dark chocolate. It ruins the taste for me. So I'm not the best measuring tape I guess?

[@MiloDavis93]

Smoked salt is quite powerful so I would finish with it on meats and foods which are not seasoned or benefit from smoky flavour (BBQ, spicy foods), but in marinades and seasonings before or during cooking if I don't want it to overpower the main flavour.

[@Theblazingchars]

Ngl - At the start of the video, I didn't think I would care much about salt. However not at the end of it, I'm leaving fascinated especially the bit about WHERE the salt is placed. Amazing!

[@DonPandemoniac]

Very educational episode. It one thing to throw in some salt because a recipe requires it, but actually knowing what it does and utilizing its properties is valuable knowledge. Good show!

[@matthewbowers88]

I'm ten seconds in so haven't watched yet. Maldon sea salt flakes are an absolute game changer. Adding that and fresh herbs to my cooking was a level up.

[@GIBBO4182]

Jamie’s shirt sleeves are just a little shorter than where his tan line is🤣🤣 I often have this problem because of the clothes I have to wear for work!

[@heatherE100]

The whipped ricotta dish looked fabulous. Add flavoured finishing sea salts … mind blown 🤯 thank you, cannot wait to try

[@josmith7264]

You just absolutely blew my mind with the salt in tomato creates msg realization. Literally called two people to tell them this fascinating fact. (Probably a basic one just never thought about is)

[@victoriahayden2961]

I’ve learned a lot today! Thanks Ben 👏🏻 The dishes all looked absolutely yummy!

[@GIBBO4182]

Those profiteroles look and sound right up my street…love salted caramel

[@shelleylake4430]

This was so interesting and I learned so much about sea salt. Thanks.

[@Dzindzer]

Such a good video! There's soooo much information packet in it. The salt on the bottom of the flatbreads was crazy. The tuna was described so well, that I felt like I was eating it. The fact that duka lasts so long makes me want to definitely make it. And the colors of the video really pop. Not to mention it was an add and it wasn't intrusive at all, just another Sorted video.

[@wintereve7267]

I’m currently using a smoked salt with Australian Redgum - it is Devine - scrumptious ❤️❤️ I really like the idea of changing the flavours by putting salt on the bottom….

[@Rachaelshaw7]

Where do you get this, Eve?

[@wintereve7267]

@@Rachaelshaw7 Woolworths

[@xxiao5156]

A bit disappointed Jamie's salt bae-ed chicken didn't make a return appearance

[@cassieoz1702]

In Australia, I use pink Murray salt (from saline artesian water, well mineralised) which also has the 'unique' pyramidal crystals but isn't transported across the globe. Salt offsets bitterness by competing for the same receptors on your tongue. That's why some cultures put a tiny pinch of salt in coffee

[@stone5against1]

Really informative video guys, wow, I didn't know using salt in different ways made such a huge difference!

[@iamchristyfierce]

Talking about salt on fruit reminds me of Tajin. It’s a Mexican spice that’s salty and citrusy. It’s beautiful on watermelon. You guys should try it in your next spice video!

[@hopefletcher7420]

Hi from California. Love Tajin on watermelon!

[@tenakeefe6293]

To me, this was one of the best episodes ever. Learning how, when, and where to use any ingredient is crucial to ending up with a great dish. More episodes like this please. ( Different chili blends perhaps)

[@Bearded-Foodie]

Cool episode, showing how to use things we use as second nature in the kitchen in a better way. From a food science perspective, the use of things like salt, sugar and fats to achieve better taste and mouthfeel is the basis of “fancy cooking” would be great to see the normals explore more of these.

[@hrithikasarvodayan]

07:31 Jamie and Mike: thats dukkah Barry: *sweats profusely and has flashbacks *

[@alexdavis5766]

When I was younger I used to think that all salt was bad and never used it. In recent years I’ve started to use salt in seasoning and enjoyed it but this has shown me when and how to season foods. Thanks guys!

[@SortedFood]

You're welcome! We're glad you're enjoying salt now :)

[@mariadocarmosobreira8323]

Yeah, poor salt! This lie is still popularized, sadly.

[@sic22l]

You were correct, all solts are bad for you. Sea salt included.

[@Blackholebirb]

@@sic22l Clearly you did not watch the video. All components of salt are important for bodily function. For example chlorine is necessary for nerve function, and sodium also is necessary for nerve function. It is also needed for muscle control, and sodium is important for balancing water in your body as well. Also, chlorine is necessary for your digestive system (Hydrochloric acid found in your stomach)

[@tams805]

@@mariadocarmosobreira8323 It's not a lie. All salt is bad for you... if you eat too much. And it's not hard to eat too much, especially when many foods already have salt in them naturally. While a lot has been learnt about salt, the issue still persists, especially amongst people who eat read made meals. But if you eat out at restaurants a lot, you are also at risk as they make their food 'special' by using salt.

[@puja319]

Pass it on idea: everyone has to use one of their cooking staples for most meals. For example I find I manage to squeeze lemon in most of my cooking

[@Angie-it9fg]

These 'learn-new-things about-usual-stuff-in-your-kitchen' are great. Thanks and more of these!

[@margaretmcdowell7052]

Definitely need more of this type of thing, different uses for the everyday ingredient.

[@richards5280]

Loved this episode! I’ve been a fan of sea salt for years now :) Would love if you expanded on this to talk about how/when/why to use other forms of salt (table vs kosher vs sea, etc) 😃👍 🧂

[@anumeon]

I have a good feeling about this video.. Salt-utations to everyone else watching. :)

[@alexbacon4785]

Never wanted to use both the like and dislike button on a comment before

[@jessiep2471]

You're quite Punny!

[@shobhamaharaj4503]

Love this idea, please do A to Z, this is Super-Geekiness at its best!

[@SortedFood]

Great suggestion - thank you!

[@margaretmcdowell7052]

Yesss! Anise to Za'atar!

[@olivier2553]

When I was a kid, my parents lived in an area where radishes where grown. While walking to school, there were small wagons filled with water ans radishes being cleaned. I would gran an handful and eat radishes while walking to school. Radis, butter and salt, a very common starter in my youth.

[@jrbtubestop]

Loved this. Have you done a video about different oils? Would love to know which oils to use in different cooking methods or in dressing, etc.

[@kimyoonmisurnamefirst7061]

The grade of salt definitely matters for things like making soy sauce/miso/doenjang/yellowbean paste and black bean paste. (Also, the grade of water matters more than people think).

[@PokhrajRoy.]

I’m shocked to hear that seasoning tomatoes is a revelation but this is coming from someone who stole tomatoes from open air vegetable markets and spent all my life adding salt to tomato as a snack lol

[@akankshapatwari4167]

My mother would give me a whole tomato sprinkled with salt, sugar and pepper in a bowl. I would then pulverize/ mash the tomato with a fork into the seasoning then mix the whole thing up and eat it. I loved it. It was or of my favourite snacks.

[@MazzyJC]

I always put salt on tomatoes and sometimes black pepper. I know people that add sugar to their tomatoes. I tried it once and never again 🥴😵🤢🤢🤢🤮🤮🤮🤮

[@mariadocarmosobreira8323]

@@MazzyJC Hehehe, probably not for you, but Heston Blumenthal has a toastie ice cream with tomato and strawberry compote and balsamic reduction that's an absolutely delicious desert!

[@akankshapatwari4167]

@@MazzyJC You need to put just a pinch of sugar. It just balances the salt and sour. But hey it might not suit everyone's palate.

[@themagicknightress7132]

My grandpa dips them in salt. My granny dipped them in sugar.

[@michellehamilton8084]

This might be my favorite video that you have done! Watched it through twice in a row.

[@Endless-River]

This has absolutely blown my mind on how to use salt in the future. I never thought to put it on the bottom and the fact that we would have to use twice the amount (or more of it, in some cases, not all) to bring out the same amount of flavour as doing it on the bottom. 100% doing this from now on! Great video guys, keep on keepin' on! :)

[@MegaFortinbras]

Speaking of linguistics, "very unique" is an abhomination. "Unique" is not a synonym of "unusual", it means "one of a kind". Something either is or is not unique.

[@Kuchenrolle]

It's perfectly fine to do sponsored videos like this and you did a great job. However, please cut out the crap like citing minerality as a reason to use sea salt. Do a taste test at the beginning, where you dissolve the same amount of table salt and sea salt in a glass each and try (repeatedly) to identify which is which - you won't be able to. The shape makes a big difference in how we taste it, but in any preparation where the salt dissolves, it makes no sense to use sea salt over much cheaper table salt. That's something advertisers will claim, but your viewers should be able to trust that, even if sponsored, you don't lie to them.

[@SamCass695477]

They said at the end you wouldn't discern minerality difference when dissolved eg in pasta water. But when it's in these more exposed situations you 100% taste a difference.

[@GigaBoost]

@@SamCass695477 no you don't

[@muhammadsammy9484]

As an Egyptian, I commend your use of "Duqqa" "دقة"....however a quick correction, Duqqa simply means a spice mix :D We use different kinds of Duqqa with different foods, a Duqqa for one of our traditional dishes "Koshari" would normally be garlic, cumin, lemon, vinegar, and slat, while a "dipping duqqa" that is normal served with soft pretzels, would be salt, cumin, sesame seeds, dried herbs......for other middle eastern cutlures, duqqa could be made with dried oregano, sumac, sesame seeds, and salt

[@myjewelry4u]

I learned so many things watching this! The whole MSG thing blew my mind!!!

[@PokhrajRoy.]

Missed opportunity to have a shot of Uncle Roger going “Fuiyoh” when MSG was mentioned lol

[@Getpojke]

Until relatively recently I didn't use or like salt at all. Through my childhood I was always being told off for not salting my food, I was told it was good for me, but I simply hated it. Then again back then it was mainly the table salt in a big plastic tub, which has a very sour/bitter flavour. I suppose there was enough salt in the daily plates of homemade soup to stop the problems that salt deficiency can cause as we didn't eat any processed foods. [maybe the salted butter too, as that was the one salty thing I liked] Even into early adult hood I had only one recipe that I made that involved salt which was Swiss potatoes [slices of boiled potatoes which have been pressed into a mix of caraway seeds & salt corns & then sautéed in butter]. Though I would sometimes give in for a dinner party; or guests could season at the table. I do use salt now though, mainly good sea salt, sometimes kosher [its easier to apply evenly]. The lack of salt may be one of the reasons the heart surgeon was so impressed with how good condition my arteries were in when we were having a look with an endoscope a few years back. I started using salt mainly for its chemical properties in some recipes but have found it does improve certain foods taste wise.I like the big crunchy pyramids & use natural, smoked & some flavoured ones with my favourite one being salt mixed with various dried seaweeds...that is spectacular on eggs of all types.🧂

[@bcaye]

Many foods have sodium in appreciable amounts. Most people could get away with not salting food, but of course it does enhance the food. I had a long struggle with reducing my salt intake and there are foods I still can't eat without it.

[@Getpojke]

@@bcaye I look on in horror at the amount of salt I see some chefs using on their shows, I mean really obscene amounts. Though my main bugbears are what the late Terry Pratchett called "Autocondimenters" - People who just pick up the salt cellar & dump salt onto food you've prepared without even tasting it first. That's just rude. Sorry to hear you struggle with it, I did read about some places elsewhere in Europe where restaurants, schools & institutions were incrementally reducing salt in the food they prepared over time, slowly. People didn't notice & they managed to drastically reduce peoples salt intakes. Hopefully something similar worked for you & you now enjoy your food with less salt. I thought the video was clever in using salt in a targeted manner, using less to more effect.

[@b_uppy]

As a kid we always salted fresh tomatoes. Didn't realize that others might not have known that pleasure. Always liked 'fats' for reducing bitterness, never noticed it with salt. Like this show format. Jamie's comment about smoking the cigar was brilliant.

[@nightshade7240]

I use to bite into the tomato whole and then sprinkle every bite with salt.

[@charliedavid2012]

Glad you got Mike and Jamie to test the Dukka, Barry would still be trying to guess what it is to get his badge back🤣🤣🤣

[@HaralHeisto]

I'm a bit surprised you didn't touch on low-sodium salt at all. I've definitely seen an increase over the last decades in recipes calling specifically for it, and it being recommended for everyone, when it tastes terrible and only people with a sodium sensitivity should switch to it, it's actually WORSE for most people as you need more for the same seasoning effect.

[@RiHa_Games]

First time a KZbinr correctly describes salt... It turns up the volume of what you taste. Biologically this is exactly what salt does, it's a different nerve than the 'real' taste from the nose, which in the brain 'strengthens' the signal it's getting from the nose (or even overpowers it). That's why you will still taste salt (or sweet, umami, fatty etc) when having a cold (or covid). It's also an acquired taste, baby's don't care for salty🤫

[@joansamuels3241]

Salzburg Austria named for it's salt mountain. There were tours through the mine (late 1960s). Dressed in white hazmat type outfits we trekked up paths and slid down slides through the mine. Then we were rowed across a salty internal lake. Salty walls, salty lake. Yup we tasted all the way. Drinks sold at the exit, of course.

[@hypatia7711]

My husband and I spent the summer vacations on the Croatian coast. One day we were having lunch in Nin, known among other things for the hand harvested and unrefined Nin sea salt, which we also generally use in our cooking. Upon tasting the most amazing grilled seabream, my comment was: "wow, this salt is like the one we use". And then realization hit me, we were in Nin, so it was probably the same salt that we were using. I was mindblown, I have never imagined it being possible to recognize salt by the taste/texture/experience of eating it.

[@TwlightDutch]

I get that this is an ad, but if you're going to claim that seasalt will add an noticable "minerality" and that fortified salt is "bitter" the least you can do is a blind taste test (with non-fortified table salt). Does it really add anything except for a difference in form factor? Because I sincerely doubt it with the amount you use.

[@Blackholebirb]

Well... I did look it up the other day, the main difference in sea salt is that it still contains other minerals not found within regular old table salt. Said minerals affect colour and taste of the salt :-)

[@JPAnor]

@@Blackholebirb you re adding miniscule amounts of salt and even smaller amounts of trace minerals into your food. It wont change shit

[@Blackholebirb]

@@JPAnor well, you'd be surprised at how much a miniscule amount can taste, look at iron for example, just a small amount of blood would have a sharp iron-y taste. To be honest I have never done a side-by-side comparison, but that *is* the difference between regular ol' table salt and sea salt. I dunno maybe you're right, maybe I'm right, food is weird and it's hard to know this stuff without actually experimenting

[@nightankh219]

I am a huge fan of salts. I have about 8 or 10 different kinds in my kitchen. As it happens, I ordered a box of Maldon's salt, and have been using it as a finishing salt for over a year now. This video brought to light the point that depending on where you add your salt, changes the outcome. THAT makes SO much more sense to me now. For example, I made a salted caramel but added the salt to the sugar when making it, which made it taste VERY salty. Now I see that if I had added it after, it would have changed the flavor profile so differently. Thanks you guys, this was a great video!

[@goaway7272]

Very interesting I've learned so things useful for myself thanks

[@kayfountain6261]

I love Maldon but I also have a tub of Fleur du sal for an entirely different taste profile. Lighter, floral and almost sweet as well as salty. Delicious!