Hi everybody, I've heard some concerns, so let me make something really clear: Rendering meat kosher is a complicated process of which this salting procedure I demonstrate in the video is simply one phase. As I mentioned in the vid, there's the butchering process to consider, and more. This video is not about how to make meat compliant with Jewish dietary law - it only engages with that topic in as much as it is relevant to the historical origins of "Kosher salt" as a marketing term for coarse salts, which is what the video is about. If you really want to learn how to make food suitable for a religion, I am not your man! Here's one thing I think I got wrong: OU regards Morton table salt as "not Kosher for Passover," which is a much more specific and narrow designation than "not Kosher." And certainly iodine is not the only factor they consider there, which is why I said the salt is not Kosher "for a few reasons." Writing these videos is always a balancing act between giving enough context to maintain accuracy, and cutting out details that would make the video last forever. I often have to use phrases like "one of the reasons" or "among other things" to communicate that what I'm mentioning is part of a much bigger thing, but it's not the particular thing we're talking about today. Regardless, "not Kosher for passover" is a much more specific thing than "not Kosher" - that much I definitely got wrong. And certainly, don't come to me looking for authentic Hebrew pronunciations! As always, I generally try to use the most proximate anglicization for non-English words. Whether I got to the closest proximate anglicization on Chabad, I'm not sure! I'm hearing no? [UPDATE] The consensus below seems to be that "h" is a better anglicization than my "sh" for the throaty Hebrew "ch." If anybody has more concerns along these lines, I'll try to update this pin accordingly. [UPDATE] People seem to think my video gave the impression that Jews frequently kasher meat themselves. That was not my intention, and it isn't the case. Kashering is generally part of the kosherbutchering process, and is done by pros before consumers buy the meat. (At least, that is the case in highly developed economies - I imagine it might be different in a traditional agrarian context.) When I mentioned in the video that public health authorities frown on washing meat at home, some people took that as an implication that kashering is commonly done in the home. I understand how I might have unintentionally given that impression. FWIW, my intent was only to explain why I, in demonstrating kashering in my own kitchen, was violating the very public health advice that I was promulgating in this recent video I did on meat washing: kzbin.info/www/bejne/b2GxlZKsnZisoZo
@srivishalmore93 жыл бұрын
Wow first like
@rangv7333 жыл бұрын
Hey Adam ! Just saying hi.
@GaviLazan3 жыл бұрын
Great pinned comment - A++ Youtubing (sorry for the 4 part tweet trying to explain the whole deal with the salt)
@SirBenjiful3 жыл бұрын
Don’t give in to the kind of bullies who want you to be constantly apologising and explaining yourself. The topic of the video is obvious and anyone acting like you were claiming expertise on a topic you clearly weren’t is just a mean person on a power trip.
@danielbickford34583 жыл бұрын
Just for future references a lot of Hebrew words transliterated into English use c h to represent a guttural "H"ish sound, kind of like the surprised sound "ach!" Think of it as somewhere between an H sound and a hard k sound.
@Heylollie3433 жыл бұрын
THANK YOU! I'm Australian and this whole kosher salt had me thinking Americans baptised their salt into different religions, and wondering why the heck that would be a thing.
@emilywforreal3 жыл бұрын
As an American Orthodox Jew who keeps kosher, it has also confused me to no end why and how Kosher Salt became the chef’s salt of choice. 😂 We grew up using table salt for everything and now use Himalayan Pink salt for everything. Lol
@masterofpuppets50723 жыл бұрын
@@emilywforreal got that right baby I'm an American salt is salt to me
@slapmilk94213 жыл бұрын
@@ebogar42 don’t you have some parties to ruin?
@michaelgraflmusic3 жыл бұрын
I'm Austrian, an important distinction. But your comment speaks from my heart.
@cracked10063 жыл бұрын
@@ebogar42 Anti semitism smh
@awesomesam1013 жыл бұрын
Adam has a preternatural knack for finding video topics that I didn't know I wanted to learn about until I read the title.
@catsandrubber3 жыл бұрын
Same here. I’m non American and had been curious for ages what the kosher meant in salt as i keep seeing it in lots of recipes saying to use it butI don’t see it stocked in the uk. I thought it must just be a general name for non iodine salt flakes.
@drummerlovesbookworm97383 жыл бұрын
I know. Too bad there’s no cocktail parties since covid. I would have brought this up. Great conversation content! 😂
@Dogman_353 жыл бұрын
@@catsandrubber I think you were right on the money with that guess, the video mostly just goes into the history of _why_ it's a generic name for flaky non-iodized salt.
@NomenNescio993 жыл бұрын
As a European, this kosher salt thing have been a great mystery for me. Thank you very much for explaining!
@HerrSMINI3 жыл бұрын
How much countries do we get? Germany 🙋🏼♂️
@babinator93 жыл бұрын
Funny, there were millions of Jews throughout Europe for a very long time...
@Bartko1703 жыл бұрын
@@babinator9 thanks to Germans, there are no more
@CarlosColuccci3 жыл бұрын
@@HerrSMINI germany 2
@rgzrgerzre4803 жыл бұрын
france
@yamnitsky2 жыл бұрын
Important correction: *all* salt is Kosher, by definition; the iodized version isn't kosher *for Passover* which is very different from not being kosher. Passover has its own set of dietary laws, and a lot of things that are kosher year round aren't kosher for Passover, e.g. leavened bread :)
@Highlander.7 Жыл бұрын
Aye! Thank you
@doesnotexist6524 Жыл бұрын
Too bad I'm not Jewish.
@Highlander.7 Жыл бұрын
@@doesnotexist6524 we are all asked to guard the commands. Not just Jewish peoples. the only true holidays are the "Jewish" feast days. Everything else is pagan sun worship.
@doesnotexist6524 Жыл бұрын
@@Highlander.7 lol
@HappyBeezerStudios Жыл бұрын
The time when you sell your sourdough starter to your neighbor and buy it back afterwards.
@StockDoctortrade3 жыл бұрын
Before I found your channel I would have been surprised to see someone talk about salt for 16 minutes
@Idk-do1ui3 жыл бұрын
@El Mercenario Cinco huh?
@colinmanley86273 жыл бұрын
you should check out the book "Salt", its fascinating
@buttnutt3 жыл бұрын
Clearly you've never watched a League of Legends video lol
@TheSlavChef3 жыл бұрын
watch any streamer on twitch
@bcubed723 жыл бұрын
Saltier than a fortnite forum...
@zoltanpataki3 жыл бұрын
As a European, I really like about your video that you go the lenght and explain the differences between the US and European customs and naming. I miss that from other videos. You do really cater to a public on both sides of the Atlantic. (Edit: a letter, as suggested)
@mortenbund12193 жыл бұрын
I tried to replicate his new York pizza recipe and converting the units was a pain, so it's great he now does so!
@nestorv76273 жыл бұрын
Atlantic*
@KRYMauL3 жыл бұрын
@@mortenbund1219 Usually the ingredients are in the standard packaging order, but really the US should just convert to the hybrid method of the UK, Australia, and Canada.
@feena92413 жыл бұрын
I really appreciate american youtubers who mention how much everything is in grams and kilos so so much. It really makes it easier to understand things or recreate recipes.
@swozzlesticks30683 жыл бұрын
@@feena9241 as an American me too. Just inserting a bit of metric into people's day can get them more used to it. Since we just refuse to go head first into metrification at least hopefully we can ease into it. Bah
@barbarag25222 жыл бұрын
Thank you. I’m from England and I’d never heard of kosher salt until I came to the US and I’ve been very curious about what it was and you’ve helped me tremendously. By reading through your own comments, it seems that many people have been very critical and I feel sad about that. You were trying to be helpful and you were. Thank you!
@juliansandoval80226 ай бұрын
yeah...h0l0caust is to jews what slavery is to black people: very bad thing to happen, but a lot of benefits as well
@elliejohnson27863 жыл бұрын
I hear this word non-stop from Binging with Babish and have actually unironically literally never heard of it in my entire life outside of that context of his youtube channel.
@leonardo92593 жыл бұрын
Yeah, here in Mexico you salt, and salt Pepper isn't even that common here, use chilli
@WaaluigiBoard3 жыл бұрын
@@leonardo9259 I just don’t believe you that salt and pepper aren’t common in Mexico. Do you mean your town in Mexico?
@leonardo92593 жыл бұрын
@@WaaluigiBoard oh i think it is a misunderstanding, salt is very common, not pepper
@nicanornunez97873 жыл бұрын
Lol I know, I would never would knew the salt is not even kosher but for koshering the meat, if I didn't clicked this video.
@pentax25513 жыл бұрын
I wish he’d stop specifying. Just say salt goddamn it
@metropolitanpolice73342 жыл бұрын
I'm a european chef and I've always used flaky salt for salt curing for the reasons stated but I was always so confused as why some salt was jewish and some wasn't. thanks
@Q_QQ_Q Жыл бұрын
LoL
@SuvuIC Жыл бұрын
I’m also European and in high school we once went on an excursion to a synagogue while learning about different religions. We met with a rabbi and at the time I was very invested in American cooking channels who all talked about “kosher” salt. Soo I raised my hand and asked her why some salt is kosher. She was incredibly confused “what?? No, salt isn’t kosher i don’t know what are you talking about” and I was really embarrassed about having asked a seemingly dumb question that I still didn’t have an answer to.
@danielmcanulty1562 Жыл бұрын
@@SuvuIC Aw, that seems unfair! As an american, I just always thought kosher salt was just the term for big flaky salt. I guess it was a needed distinction in search of a name! And this one name stuck here.
@dubuyajay9964 Жыл бұрын
@@SuvuICI wonder about that rabbi since he hasn't said anything about using salt for "koshering" meat.
@kevinschmelzlen3848Ай бұрын
@@dubuyajay9964he probably just hasn’t been involved in the process. Most rabbis aren’t involved in the food business, only some are
@enricbf84753 жыл бұрын
In Spain it's just called "sal fina" (fine/smooth/thin salt) and "sal Gorda" (fat/thick salt)
@megalomaniac64643 жыл бұрын
eghem.... Me Gorda.
@WokeGhettoSpiritualist3 жыл бұрын
Yeah, it makes sense Spain would have a different word from it than the jews.
@MrTmb643 жыл бұрын
Same in France (Sel fin aka fine salt and Gros sel aka "Big/fat" salt)
@LautaroArgentino3 жыл бұрын
Here in Argentina we call it sal gruesa.
@francescofavro88903 жыл бұрын
same in italy, we just call it sale fino/grosso, fine salt/coarse salt
@Silverpicker3 жыл бұрын
First off, very impressive summary of Kashrut for someone who didn't grow up with it. The only thing that you got (a bit) wrong is the part where you talked about how the requirement to rinse the meat is contrary to food-safety guidelines. That is certainly true, but it's not actually relevant to the typical kosher kitchen. The reason is that this entire process is not done in the home, but rather at the butcher and/or slaughterhouse. As you are now aware, Kashrut is so complex that the process is monitored from farm all the way to the grocery store. By the time you buy it, it's already totally kashered and can simply be prepared and eaten just like a non-kosher piece of meat. Not additional salting or rinsing is necessary.
@aragusea3 жыл бұрын
Yep, I'm aware that people generally don't kasher at home anymore. It's simply the case that I was doing it in my home at that particular moment, and given that I had recently made a video about why washing meat at home is bad, I felt I should acknowledge the apparent contradiction!
@Silverpicker3 жыл бұрын
@@aragusea That's exactly what I figured. In any case, another excellent video!
@aidanquiett6683 жыл бұрын
Thats neat! And really useful for a modern setting
@firebolt62043 жыл бұрын
nice
@Arday603 жыл бұрын
@Claude Von Riegan Which is why I can often reduce the amount of salt, to the point of not adding it at all in some cases, when cooking.
@johannesklein60583 жыл бұрын
As a european, who loves to cook and has read a lot of American recipes, that was the single greatest piece of cooking-knowledge I’ve ever seen! I have always wondered what kosher salt was and couldn’t by the love of it, find anything online that would explain it. Until now! So thank you!
@laurametheny10082 жыл бұрын
I'm American and had no idea either.😉🙃
@milagrosortiz21992 жыл бұрын
🇺🇸🇵🇷 I had no idea what it was but thanks to this video I am happy to understand why it is a great sallt!! 🤗
@jimmyjohnjohnson98032 жыл бұрын
Yeah any recipe that says to use kosher salt, normal salt is fine
@VojtechRozsival2 жыл бұрын
It is simply a coarse salt. You can get it anywhere around in Europe. You can even choose how coarse suits you the best. And wow, yes it is easier to operate. This is just one of the episodes when I think (and laugh) about Americans trying to pretend to have something extra, while they actually miss quite a lot. Like with different flour coarseness. Anyway calling it Kosher is just a fancy (and rather inappropriate) thing as proven in this otherwise great video.
@plfenzl3 жыл бұрын
My Austrian grandmother (born in 1904) called coarse salt 'cooking salt' vs the fine one you use at the table, thus table salt.
@jamesrosewell90813 жыл бұрын
Austrian, eh? Ouch.
@fyrusgrey51533 жыл бұрын
@@jamesrosewell9081 ?
@thephidias3 жыл бұрын
Those different kinds of salt - or evenmore than those two - have been around in Eruopean cuisine forever, but nobody calls it "kosher" and that is atually correct, as it has nothing to do with that at all. It's just an American neologism.
@TheItalianoAssassino3 жыл бұрын
Kochsalz und Tafelsalz
@lookoutforchris3 жыл бұрын
@@thephidias “Coarse edible salt is a kitchen staple, but its name varies widely in various cultures and countries.” Anti-American much?
@michaeltroster9059Ай бұрын
My late Jewish mother was a superb cook. She never in her life used measuring devices if any sort. She eyeballed any ingredient needed, and always got it right. By the way , kosher meat is better than its un kosher variant, and many of the best chefs know this.
@samanthahackett21923 жыл бұрын
Im from London and the question of 'what is kosher salt?' Has plagued me for at least 3 years. I love to cook and use KZbin a lot for recipes. Iv tried using Google but there has never been a clear answer. Thank you so much for a clear and simple answer. You have put my mind and ease!
@lookoutforchris3 жыл бұрын
The top hit on Google is the Wikipedia article… how did that not clear it up?
@Sir.Craze-3 жыл бұрын
@@lookoutforchris there's a bunch of people in the comments claiming "I searched the internet and couldn't find it!!!" It's called "bulls**t" and "a*s-kissing" xD A simple Google search or q00videos on KZbin will answer the question. Why? Idk man. The internet is a bizarre place full of people doing s**t for no reason xD
@saoirsetoad3 жыл бұрын
@@thunderkunt5416 get a life lmao
@Jailhouse_Chris2 жыл бұрын
I’m London also - I buy the Diamond Kosher salt off the internet, have you found a British equivalent that’s not too spendy?
@johnapple66462 жыл бұрын
Back in China salt wasn't even invented
@DanMan3 жыл бұрын
i needed this video for years
@notcaleb40853 жыл бұрын
I replied to a verified person now give me likes
@vRachel3 жыл бұрын
hi
@Hanz_1243 жыл бұрын
Bruh I never expected to see a Minecraft ytuber in Adam ragusea's comment section
@seanpanglea7523 жыл бұрын
Facts
@fran6b3 жыл бұрын
same
@coffeestainedwreck3 жыл бұрын
those scenes of white powder on a jeweler's scale is going to blow up the Adam YTP genre...
@nickmuffin17223 жыл бұрын
Please let me know if you find any in case I miss it.
@se7en4273 жыл бұрын
g i v e t i m e s t a m p
@nickmuffin17223 жыл бұрын
@@se7en427 10:24
@jesusitobeley29993 жыл бұрын
I need a ytp with both ragusea and babish about *KOSHER SALT*
@nickmuffin17223 жыл бұрын
@@jesusitobeley2999 God bless 😂💙
@matthewcollinsangler Жыл бұрын
Thank you so much for taking the time and trouble to explain kosher salt. I had no idea why all American recipes asked for it as in the UK and Europe we’ve never heard of it! Here in France “sel de guerande” is the go to choice for home cooks and chefs. For final seasoning we use “fleur de sel” and it really does taste of the sea.
@MrTmb643 жыл бұрын
In France, we have what we call fine salt (Sel fin) and "Big" salt (Gros sel), which, as the name implies, is just bigger salt crystals. Apparently, our "Gros sel" seems to be kind of the equivalent of Kosher salt, but it's very common in households here. We use it all the time on meat for example. Fine salt is mostly used at the table, or when you just need a pinch of salt in a recipe like cake or salad dressing (vinaigrette).
@raffysungarngar36842 жыл бұрын
We use honduran gravel salt
@jimmyjohnjohnson98032 жыл бұрын
Very fine, smaller salt is called "popcorn salt" because that's pretty much all it's ever used for
@BrazilianCitizan2 жыл бұрын
ditto in brazil, even cognate names for sal fino and sal grosso
@delia_watercolors2 жыл бұрын
America has dozens of available salt for people. An average store has at least 5 available at any one time. In the US, "Himalayan Salt" (which is from Pakistan) or pink salt is quite popular as well. Some salt is quite expensive, and I've only had it at expensive restaurants.
@renzobond2 жыл бұрын
exactly the same in spain
@TheMisterEMachine3 жыл бұрын
Something to add here: Kosher salt has no Idodine (as the video mentions). Iodine kills bacteria and stops fermentation. That's why you want to use kosher (or iodine free) salt for fermentation. Learned that the hard way (RIP my miso from 2019)
@threestans90962 жыл бұрын
i don’t think the “kills bacteria” aspect of salt is the iodine, btw. non-iodized salt does that still.
@LeeGee2 жыл бұрын
@@threestans9096 Get back to us when you have made miso/chutney
@Idk-do1ui2 жыл бұрын
@@LeeGee or just look it up
@KiinaSu2 жыл бұрын
There might be another reason your miso didn't work. Iodine seems to have a small effect at most, probably even no effect on fermentation: "The use of iodized salt did not statistically significantly influence microbial populations in the fermentation. Thus, there is no basis for the popular held belief that the use of iodized salt inhibits the growth of the bacteria important for the sauerkraut fermentation. A statistically near significant effect (p = 0.06), however, was noted for the effect of iodine on yeasts and mould populations in the fermentations performed without starter cultures." Another study concludes: "Stable fermentations with pH-values below pH 4 were achieved, using both iodized and non-iodized salt. No effects on the counts of total aerobic bacteria, LAB, enterobacteria and yeasts and moulds were determined using iodized salt compared to fermentations conducted with non-iodized salt. The iodine content in the gherkins depended on the iodine concentration in the brine and remained unaffected by fermentation and pasteurization." So it should be safe to use for fermentation and at most might potentially affect the shelf life of your product.
@TheMisterEMachine2 жыл бұрын
@@KiinaSu Thanks for your input! You are completely right in that I don't know exactly what killed my Miso. Can you link sources for your quotes, that would be super helpful in trying to pin this down. As far as I know, Miso is one of the more delicate fermentations, as you start it with a very specific fungus, which might be more susceptible to Iodine than the microbiotic helpers in Sauerkraut. But I also don't know that for sure, which is why I'd like to check the sources of your quotes, maybe they go into depths about this as well :)
@obiomachukwuocha49183 жыл бұрын
This might sound weird but can you do a video of how to properly/scientifically clean after cooking/eating? How to wash dishes, basically. Should you soak? should you rinse/drain your sponge with cold water? When should you use an iron sponge? Do you have to use soap if there's only cookie crumbs on the plate? Etc.
@edwardoedwardo99053 жыл бұрын
you are really determined huh
@justinpartridge72553 жыл бұрын
Excuse me IRON sponge??
@ThomasBomb453 жыл бұрын
I mean soaking can only be bad if what you're cleaning can rust. At minimum it loosens up the caked on stuff. And obviously you have to scrub with soap and water regardless of whether you soak or not
@SuperCompany0073 жыл бұрын
@@justinpartridge7255 Yes. Also known as steel wool. Scrapy scrapy
@saskiaahaaha34643 жыл бұрын
@@SuperCompany007 yes, they should be called 'iron sponges' tho and I will never call them anything else again.
@SheaSF Жыл бұрын
Thank you. I've had people tell me everything from Kosher salt being deemed Kosher by Jewish authorities on the matter to "all salt is salt." SO: It's KosherING salt, and it's coarse for some very good reasons. Why was this so hard to explain for so many people. I've been using Kosher salt as I've been learning to cook and I see Bobby Flay do it. My mother was a baker so I understand why regular table salt is used their. Such a great video.
@newthrash12212 жыл бұрын
I assumed kosher salt was called "kosher" because it wasn't iodized. I never knew it was coarse due to the reasons you explained. As a professional cook, I always understood that we used coarse salt (kosher or sea salt) was because it was easier for us to control the amounts we use when salting food with our hands. Iodized salt has smaller grains so it's really much harder to control and eyeball the actual amount of sodium we're using in our dishes.
@hooptiej2 жыл бұрын
i always thought it had something to do with avoiding sea-water salt because of shellfish or something.
@mrcryptozoic8172 жыл бұрын
It wasn't until approximately the 20th C that iodinazation was even known to be a possible thing. How did it ever become non-kosher? White granular sugar wasn't a thing until the new world was discovered. How did it not become subject to a kosher determination?
@flyerfan8 Жыл бұрын
@@mrcryptozoic817 iodized salt is kosher it just can’t automatically be deemed kosher for Passover without a certification because the process of making iodized salt can use corn products which are not kosher for Passover.
@sauravbasu8805Ай бұрын
Do the tastes and flavours ( using iodized vs non-iodized salts) of the food differ ?
@newthrash1221Ай бұрын
@@sauravbasu8805 no.
@maxsmith81963 жыл бұрын
6:36 the absolute chaos hand in hand with calm voice over is something of beauty
@smorcrux4263 жыл бұрын
I don't get what's the problem.
@MA223 жыл бұрын
@@smorcrux426 The fire among other things
@tobiassiagian25623 жыл бұрын
@@smorcrux426 he put the chops too close to the broiler so the fat jumped and caused fire
@johannesgutenburg98373 жыл бұрын
my dad worked for morton salt in high school in the 70s, they had him lowered on a cord into these huge silos knocking salt crystals off the sides
@larbmining3 жыл бұрын
I wonder how many people who watched this video ate salt touched by your father
@briggy43593 жыл бұрын
Badass!
@jameshenehan96703 жыл бұрын
@@larbmining i wonder if he ever accidentally sneezed in some impurities
@jerlaine16383 жыл бұрын
My Uncle works there and that "mineral" salt is just the salt at the bottom of the barges after it's been shipped, so yeah don't eat that stuff
@ClericalConsequences3 жыл бұрын
** OSHA has entered the chat **
@samuelworthwhit3 жыл бұрын
Adam: I bought this damn microscope, you best believe I’ll make use of it!
@ItsMrBozToYou3 жыл бұрын
I smile every time that thing comes out.
@juanrivera44403 жыл бұрын
and the jewelers scale as well xD
@stentor19803 жыл бұрын
@@juanrivera4440 "Jewelers" scale . . .
@juanrivera44403 жыл бұрын
@@stentor1980 indeed that is what i said :)
@stentor19803 жыл бұрын
@@juanrivera4440 I wasn't correcting your spelling. Those were air quotes. Let's just say most of the people buying those scales aren't jewelers or food youtubers. ;)
@1974gibsonfrancescoАй бұрын
Morton is the flacked salt that restaurants use all day to cook n season!! The expensive Sea n Pink salts etc are finishing seasoning at the table!! Its kinda fun to have both salt n pepper grinders at the table with the nice stuff!!
@ObsoleteVodka3 жыл бұрын
In Chile and Argentina they call it "sal parrillera" which literally translates as "grill salt". Both countries have a long tradition of outdoors cooking and it's particularly focused on meats.
@Daniel-wx3qn3 жыл бұрын
Same in Brazil, we have "sal fino" e " sal grosso" and more recently "sal de parrilha" on between.
@khhnator3 жыл бұрын
those are actualy diferent things. in US those are called "rock salt"
@juliabogajo3 жыл бұрын
@@khhnator we don't really have kosher salt here (Brazil), they can only be found in very specific ultra orthodox kosher grocery stores, or super expensive import stores.
@Karifi3 жыл бұрын
@@juliabogajo wrong, kosher salt is just sal grosso. O nosso sal grosso é um pouco maior, mas você pode achar facilmente sal de parrilha ou simplesmente moer o sal grosso.
@Lukas-bo8rq3 жыл бұрын
Espera. Entonces la sal kosher es sólo sal gruesa? Ctm y yo como weon buscando sal kosher aquí en Chile 😂
@SidheKnight3 жыл бұрын
I needed this video so much. Me: "I can't find Korsher salt anywhere!" Adam: "It's only called Kosher salt in the US. It's coarse flaky salt". Me: "Ohh... I already have that stuff in my home. Thanks!"
@cheezdoodle963 жыл бұрын
Same! All this time I've been thinking «man, _everybody's_ talking about Kosher salt and using it in all their recipies, I really gotta try to find some to see if it's really that much better than regular salt» when I've been using Kosher salt all along.
@Kamakiri7113 жыл бұрын
Same ☝
@Loulizabeth3 жыл бұрын
Yup for last few years since watching American cooking TV shows and KZbin cooking channels I've been confused about Kosher salt. Now I'm like finally someone explains and I know I have that in my store cupboard. Now I can get simply back to cooking.
@JayAbel3 жыл бұрын
Since I switched to Kosher salt in the kitchen, I don't use table salt except in recipes measured by volume. I recently ran out of my go to brand, so I used some pickling salt. Not the same thing at all. Kosher salt is coarse, but coarse salt (aka pickling salt) isn't the same thing. So, if you can't find "Kosher", be sure you find something that is flaky. Otherwise things will come out twice as salty as you expect if you are used to Kosher salt.
@MikhelBL3 жыл бұрын
@@JayAbel coarse salt and picking salt are different: pickling salt is finer than table salt. At least in México you can get a variety of salts without the stupid "kosher" name attached to them, in the package you can see if it is mineral or sea salt, if it has iodine, if it says refined then it has anticaking, it can be fine, coarse, coarser, rock salt and in flakes.
@ajuicejemas3 жыл бұрын
hey Adam! I'm Jewish and wanted to say that you did an amazing job of portraying that side of things, thank you so much for always doing your research and due diligence
@johsiantorres84953 жыл бұрын
Yawn
@blumythefool7773 жыл бұрын
I heard you guys as jews, dont read Isaiah 53 and some other passages from the Tanakh. Why is that?
@cracked10063 жыл бұрын
@@blumythefool777 What do you mean? I'm Jewish, lay it on me
@drab17113 жыл бұрын
@@blumythefool777 I heard some of you don't read Nostra aetate. Why is that?
@sebastianortega19383 жыл бұрын
@@blumythefool777 I heard google is your friend.
@epgui2 жыл бұрын
I wish we'd just keep the "kosher" out of it and call it what it is: coarse salt. This would really emphasize what the value proposition is, and might even help dispel some popular-but-incorrect beliefs about healthiness.
2 жыл бұрын
Same same same Also I hate the fact that it's linked to a religion
@johnhenson40542 жыл бұрын
Sad that the states relates so much to religion. Creating conservative rubbish
@BossMan-yu1og2 жыл бұрын
At the end of the day, salt is salt. Having such a variety and brainwashing people into believing there is a difference, well, it's good for business. Yeah Capitalism.
@PatHaskell2 жыл бұрын
Oisin O’Sullivan: When I was a kid my step-mother let me choose the middle name for my newborn half-brother, it is one I have never seen or heard until just now….Oisin!!
@manuluh_ Жыл бұрын
Yeah when I watched a youtube video for cooking they almost always use kosher salt and I just gave up because there's no way to find it in my country because judaism isn't that big here. So they just left me confused.
@gabrieltanzh3 жыл бұрын
Singaporean here. Was confused as heck trying to get kosher salts for recipes. This was a video that I SOOOOO desperately needed!
@CoolGuy-sd5un3 жыл бұрын
Hey Adam, I think it would be very interesting to see an episode on nutritional yeast! Most people who go vegan say they really love it and that it was a great discovery, but not many seem to know wtf it even is haha
@kyleuhlig15293 жыл бұрын
I'd actually enjoy a "vegan meat replacements from the viewpoint of someone who eats meat" kind of video from him. It'd be interesting to learn more about the options out there that isn't just the Impossible branded meat patties.
@TheSlavChef3 жыл бұрын
This will be neat! I am not a vegan, but it has a nice cheesy flavor.
@Quintinia3 жыл бұрын
@@kyleuhlig1529 This is a great idea, I've been veggie for years and I still have to stop and think for a sec to remember the difference between seitan and tempeh
@TotosTales3 жыл бұрын
Oooh I’d love that!!
@conorrick63093 жыл бұрын
i second this
@ZimmervisionCZ3 жыл бұрын
I love when Adam's kitchen turns into like a grade 6-12 science lab, complete with scratched-down notes.
@ArchangelExile3 жыл бұрын
@@TheJadedView What about Alton Brown?
@doodle2763 жыл бұрын
@@ArchangelExile who?
@daelinblack66813 жыл бұрын
Alton brown from good eats. As much as I love Adam I've got to give it to Alton. He still does stuff on KZbin
@francescosalmaso Жыл бұрын
In Italy we call it sale grosso (thick salt), normally we use it to salt water for pasta, to salt focaccia ecc...
@moishele3 жыл бұрын
Hi Adam, I'm a rabbi and I need to clarify what you saw at 1:54: salt with iodine IS kosher but just not kosher for Passover without special Passover certification as it may come from a grain starch that would be problematic on Passover itself.
@ozvoyager2 жыл бұрын
@@puppieslovies Further evidence, if you even need it, that all religion is bunk
@pamelabrigham56052 жыл бұрын
People who consume iodine reasonable amounts are healthier regardless of what some may claim Same with Rice grains wheat barley oats and meals corn etc
@TheBlueThird2 жыл бұрын
@@ozvoyager Show some respect.
@israteeg7522 жыл бұрын
For your info, as a native Hebrew Speaker I've googled this issue in an Israeli supermaket Website out of curiousity and have ealsily found an Iodine Salt product , Melach Haaretz מלח הארץ, with a Kosher for Passover seal from BADATZ. As a Rabbi you would most likely know this means most Rabbininte Supervisions could tehcnically approve this type of salt as KOSHER at all times under Jewish Law.
@Ginea252 жыл бұрын
@@israteeg752 He didn't say that salt with iodine isn't kosher for Passover. He just said that it isn't kosher for Passover without additional clarification. Basically, that it's a harder certification to get than just "kosher". Melah ha'aretz existing doesn't prove him wrong.
@bronislavpupkov25003 жыл бұрын
I am from Russia. And I've had that question from your earliest videos
@walterbrunswick3 жыл бұрын
хелло Раша
@elanadavis84913 жыл бұрын
привет мой русский друг
@limiv52723 жыл бұрын
As an Israeli, I was very confused when I came across American cooking videos on KZbin and they mentioned kosher salt. I would have to go out of my way to get salt that isn't kosher, and the kosher ones come in all imaginable varieties, so I really had no idea what they were talking about. Thanks for the video
@moniquewrites90462 жыл бұрын
For me each type of salt has a different flavor and texture Table Salt has a biting taste Kosher Salt has a sweet taste Himalayan Salt has a buttery taste Sea Salt has a océany taste. So for me as American, it’s about getting a different flavor profile based on what I’m cooking.
@xelgodis800852 жыл бұрын
@@moniquewrites9046 they have no sweetening compounds nor oils/fats in them, so your "buttery" and "sweet" tastes are just you being weird. You can actually look up the general chemical compounds for each and prove it to yourself if you'd like, all that differs is the purity of the NaCl and mineral additives. But hey, if you want to believe salt with no oil or fat in it somehow tastes buttery then whatever man, hurrdurr purple tastes like amethyst to me amirite.
@saschaberger7201 Жыл бұрын
@@xelgodis80085 it 100% doesn't matter if it's in or not if that's what he gets from it and he def knows there isn't any rl butter or shit inside bruh who tf would think that but u are rly being a toxic kid here lol
@saschaberger7201 Жыл бұрын
@@xelgodis80085 and idk whats "weird" bout saying u can taste ocean in sea salt, that's a a fact lol if u think something can't give u a taste or feeling like it tastes like something different u are the one beein weird... Imagine everything on the world tasting same for everyone wtf would be shit AF
@xelgodis80085 Жыл бұрын
@Sascha Berger maybe reread what I said. And yes, with very few outliers we all have the same neural responses and the same exact types of taste buds. That's exactly why restaurants are a thing, it's a reliably repeatable experience.
@dharuacharya Жыл бұрын
I'm always blown away by all your home work and research for your videos. Very informative and much appreciated. Thank you Sir.
@wty13132 жыл бұрын
As a former chef, I can say the reason why many chefs use kosher salt is that it's more controllable in that it's harder to mistakenly over salt. When you grab a large pinch of kosher, it's actually LESS salt than standard granular. It's a matter of grain size and density. A "pinch" of kosher will have less sodium than a pinch of table salt. The larger grains also have a better tactile feel to them which makes it easier to feel how much you're grabbing because you're usually not looking at the salt bin/cup/holder when you're cooking, and the larger size makes it easier to see as you're adding it to the dish. In a kitchen, you're using it to season dishes far more than dry brining or seasoning meat.
@matthewcrosby36152 жыл бұрын
That was all included in the video genius master former chef.
@wty13132 жыл бұрын
@@matthewcrosby3615 You're welcome, padawan.
@styx852 жыл бұрын
This directly contradicts Adam's experience relayed in the video. He got almost twice as much salt in each kosher pinch than he did with table salt.
@wty13132 жыл бұрын
@@styx85 Search "is Kosher salt saltier" or something similar - there's a lot of explanation out there, including why Morton's Kosher is "saltier" than Diamond Kosher, and why table salt is saltier still. Most chefs prefer Diamond over Morton's when salting during the cooking process.
@winebartender66532 жыл бұрын
@@wty1313 I think the tactile memory also has a lot to do with the brand of kosher salt used. They all feel different and most restaurants have been using diamond because honestly, it's cheaper from the supplier. If you have been working in kitchens from a young age, it becomes very familiar. I know using different brands just feels weird to me haha. The other advantage of kosher salt when used in cooking is the slower dissolve rate, making it easier to have even distribution of salt throughout whatever it is being used for, soups especially.
@diegotilotta17533 жыл бұрын
I've been waiting for this video for three monts. I follow a lot of american recipes 'cause I love american food, and when someone was saying "kosher salt" I didn't know wtf that was. Thank you man, Love from Catania, Sicily
@GucciCaligula3 жыл бұрын
The concept of an Italian looking to America for recipies is crazy to me. What do you classify as "American" food? I've had people from other countries ask me before about what american dishes they should try and I never know what to say. All my favorite foods are american takes on another cultures food. Like new york style pizza, american italian, or tex-mex. But to me it feels silly to suggest someone try our pizza when theyre asking for "american food"
@TheSlavChef3 жыл бұрын
@@GucciCaligula What do you classify as "American" food? - everything they got from europe, asia, etc :D
@menelik66353 жыл бұрын
@@GucciCaligula Mac & Cheese immediately comes to mind for me
@Rhenor3 жыл бұрын
@@GucciCaligula The US has an incredible output of technical recipes and translation of international recipes into a standardised language and often with obscure ingredients substituted to those more easily found internationally.
@tongpoo89853 жыл бұрын
@@GucciCaligula barbecue
@MrAlbinoGhost3 жыл бұрын
adam really just made me watch a 15 minute video whose ultimate conclusion was simply that kosher salt is bigger and easier to use and I loved it
@nicktrebish8923 Жыл бұрын
I don't know if anyone has mentioned this, but, 'kosher' salt , at least to my knowledge, means also that the production process has been blessed at a minimum of every 5 years. ie; salt sources are blessed before processing. I may be wrong, but I have been witness to this kinda thing.
@malthuswasright3 жыл бұрын
I'm in Europe, but I love watching Food Wishes videos and I've been wondering about Chef John's persistent use of kosher salt for ages. So thanks for explaining it so clearly (and interestingly).
@jeffkeeley45943 жыл бұрын
I'm in Australia and watch Chef John all the time and was annoyed about the constant use of 'kosher salt'.Easy fixed,like everything nowadays i googled it and the explanation was about the size of the salt grains and they said that US chefs use the bigger grain salt for better control of the amount used(you get much more in a pinch of kosher salt was the final determination) Cheers Mate.
@FutureCommentary13 жыл бұрын
Chef John actually has a video about differences in salt. Not specifically about kosher salt but more in the sense of why salt in recipes need to be adjusted depending on which one you have. It's a very old video so might be hard to find. Edit: link to Chef John's video: kzbin.info/www/bejne/jnimimx5pc6UlaM
@DiMacky242 жыл бұрын
I shop at SEAsian markets, and their equivalent of kosher salt is called "natural" or just sea salt, whereas typical table salt is specifically labelled "fine" salt. I like it because the Vietnamese sea salt I get isn't super purified, so it is less salty than most American sea salts so I feel safer just measuring by eye, and it has some interesting other flavours going on.
@user-ze7sj4qy6q2 жыл бұрын
interesting, i buy a lot of my staples at vietnamese/chinese markets usually but not salt. ill give it a try tho, sounds interesting
@jeremyphillips30872 жыл бұрын
Sea salt is a lot different from kosher salt.
@mikeexits2 жыл бұрын
That's pretty much why I exclusively and only use pink himalayan salt and celtic sea salt. Tastes better to me and healthier than pure NaCl, for (at least by way of analogy) similar reasons to why complex carbs with fiber is healthier than simple carbs with no fiber.
@Nhatanh04752 жыл бұрын
@@jeremyphillips3087 Perhab it true, perhab it not since kosher salt is basically just salt but bigger.
@jeremyphillips30872 жыл бұрын
@@Nhatanh0475 sea salt has other minerals than nacl. also the shape of the salt affects taste.
@muteprophet87313 жыл бұрын
"What is Kosher salt?" Salt that has been circumcised.
@iqbal553 жыл бұрын
I literally LOL'd, thanks for making my day!
@Tentin.Quarantino3 жыл бұрын
Personally, I’ve always preferred my salt without foreskin, so this is perfect for my needs.
@MsZsc3 жыл бұрын
I hate you
@craigthebrute83393 жыл бұрын
@@Tentin.Quarantino that's what Harvey Weinstein said
@--------3523 жыл бұрын
YOU WILL NEVER HAVE MY FORESKIN!
@SockGoblin801 Жыл бұрын
Your ability to transition into an ad is flawless. Its an art.
@LiangPanda2 жыл бұрын
I think these advantages of kosher salt are mostly from the fact that you are handling the salts in a way more optimal for kosher salt - pinching them, and this most likely comes from habit of using kosher salt. As someone using exclusively table salt, I never pinch salts. If I use shaker on the table side, I have pretty good feeling of how much salt comes out each shake. For cooking, I have little container of salt with little spoon, so consistent measurement and application is never a problem.
@kathrynmcmorrow71702 жыл бұрын
The cheapest and most commonly sold quantity of table salt at a chain grocery store here in San Diego is $.79 for a 16 ounce cylindrical cardboard carton, with or without added iodine. Kosher salts average about 50-70% as salty as standard table salt, and are certainly well over twice as expensive (relative to the cheapest table salt) by weight. Thus, it costs >double the price and need to use more to indeed effect an equal degree of sodium chloride content in the food. On the other hand, plain table salt just doesn't fit the bill like Kosher salt will on the rim of margarita cocktails!
@chthonictonic Жыл бұрын
I adopted my grandfather's habit of using a salt shaker to shake into my palm and using that to gauge how much salt I'm going to put on my food. Then I just brush it off my hand onto the food.
@iunnyrhalldorsdottir8248 Жыл бұрын
Absolutely, I also find it weird that he mentioned that the salt container can get dirty in the context of touching it around raw meats and then presented sticking your fingers into an open container of kosher salt as somehow cleaner...
@HappyBeezerStudios Жыл бұрын
I'm using my shaker for nearly 15 years now. Never had issues with cleanliness with it. Requires the same amount of cleaning as a knife or a cutting board.
@YeahButCanISniffUrPantsFist Жыл бұрын
@@iunnyrhalldorsdottir8248he is right, though its not because anyone touches the lid with dirty hands. My salt shakers usually clog up because the salt gets clumpy at the holes everytime I use it to salt actively steaming foods, like pasta water, simmering sauces etc.
@xremming3 жыл бұрын
I've always wondered about what all of the yt chefs talk about when they refer to kosher salt, but never have I dared to ask or google this. So thank you for enlightening me.
@marialetorresmiroquesada76983 жыл бұрын
Same here! I’m not American and for YEARS I wondered what kosher salt was! I even asked a couple of jewish friends (not American either) and they had no idea!
@greenmachine56003 жыл бұрын
Not looking things up is stupid....
@pennyfarting3 жыл бұрын
Specifically the brand that most recipes are referring to is Diamond Crystal, it's the one most often used in restaurants here. That's the one with the smaller flakes that are lighter and airier.
@xremming3 жыл бұрын
@@greenmachine5600 No it's not? This just never has been a question that would have bothered me enough to find out.
@Sorrowdusk3 жыл бұрын
I Google everything in existence. It's a compulsion. If I don't know something I find the answer then pretend I knew all along.
@aloncey67203 жыл бұрын
Adam brings a very analytical yet journalistic mindset to cooking and I appreciate that very much.
@Chef-Chad29 күн бұрын
At culinary school we only used Kosher salt. The Chef said the regular salt with the small grains made dishes taste more salty. I find he is right, I am not sure if it is harder to measure with the small crystals or something else.
@ferrerror3 жыл бұрын
As a Brit, when I went to NYC I remember kosher salt was one of the first things I looked for in the store just so I could try it. I was always so confused at every recipe calling for it so this video was perfect!
@MaxMustermann-go8xf3 жыл бұрын
Watching this as a European is a bit like a Panda listening to an eagle talk about its favourite flight manoeuvres.
@Saurischian3 жыл бұрын
@couch potat different species
@be2Gee3 жыл бұрын
Then again, European meat is a lot tastier, so salt isn't really necessary, even though salt is commonly used in Europe. In America meat quality is so terrible that salt is an absolute necessity. Even some of the higher graded meat in America barely passes as food for human consumption in Europe.
@haloninjax5423 жыл бұрын
@@be2Gee I dont know what state you live in but I can easily get my hands on high quality meat from my local grocery stores in the midwest. Sounds like you live in a state that doesn't have much livestock.
@WordoftheElderGods3 жыл бұрын
@@haloninjax542 or they get cheap meat and then complain about it. Or they don’t season it well
@wernerbeinhart23203 жыл бұрын
@@be2Gee you know most meat sold here comes from mass produced, antibiotics-pumped animals as well, right?
@HenrikoMagnifico3 жыл бұрын
FINALLY a great explanation to us Europeans what Kosher salt really is. Thanks Adam!
@0grdt Жыл бұрын
I worked in a Dairy Company and we produced once in a month Kosher Milk. It was a special moment since everytime the Rabbi came and checked our processes. It was funny to me, I was 16 and didnt understand why they did that. I learned a lot from other religions about that and it helped me to get another view
@trinidad173 жыл бұрын
10:00 In my experience with fine grained salt vs any type of coarse grain, in general the actual issue is that people sometimes underestimate the amount of salt when using regular salt because its small size makes it dissolve much faster when applied to meat that isn't 100% dry and people cannot see how much salt they have applied as easy. So people that aren't used to it on meat, salt the shit out of it when using that, which ironically seems to be the opposite of how the "Kosher" salt is claimed to work.
@Magnulus763 жыл бұрын
I've never had a problem appropriately salting food with a common table salt shaker. I just don't get it. I guess people are generally idiots that can't even figure out the most basic cooking tasks. Sad comment on the human race, really. The average shake of salt only dispenses a few hundred miligrams of sodium. You're have to go overboard with alot of shaking to oversalt food with a salt shaker. In addition, if the food is undersalted, people can easily add more salt to their own taste. Preference for salt is going to vary from person to person, as it should, as we don't all have the same sodium needs in our diets.
@IanSlothieRolfe2 жыл бұрын
If using a recipe that calls for an amount of kosher salt by volume, a general guide if substituting table salt is to use half the quantity. This is, of coarse, only a guide for the reasons Adam highlighted, as different types of kosher salt are denser than others.
@catladyfromky41422 жыл бұрын
@Ian Rolfe When I switch out kosher salt for table salt in a recipe (or vice versa) I weigh the amount in the recipe and use the same weight of the other kind. That way I account for the different crystal sizes.
@davidklein71033 жыл бұрын
Lauren: Adam why is the floor covered in salt Adam: it was too small
@GeorgeBuftea3 жыл бұрын
Oh, no! The salt grain size is to small for my self-induced comercialy fueled expectations! It is such a mess I've made just handling the salt instead of using a salt grinder, or even a simple biggwr holed shaker!
@jackdaw77923 жыл бұрын
@@GeorgeBuftea ???
@GeorgeBuftea3 жыл бұрын
@@jackdaw7792 sarcasm. Salt is salt. Debating on kosher salt os plain stupid, as is Adam saying it is a complete mess after dropping some regular salt grains just because he forgot how to pinch.
@jackdaw77923 жыл бұрын
@@GeorgeBuftea This isn't about debating salt, this is about the benefits of different salt grain shapes in professional cooking and why they're labelled like that in the United States. I don't get what the hell your problem is. It's salt. The shape of a small thing does have a major impact on how you use that thing. Live with it.
@GeorgeBuftea3 жыл бұрын
@@jackdaw7792 i have no problem, and I'm having a hard time understanding why you're getting so pumped up over my opinion. It's just salt, like you said, and I bet you the two guys commenting around that are professional cheffs it's neither me or you, to even make a point. So yeah, it's just salt, NaCl, in any grain size it might be.
@reza3103 жыл бұрын
This has be uploaded for 6 minutes and has over 5k views. This shows how good the content is that people are excited to watch it right away.
@JoshDragRace06883 жыл бұрын
Best Food person on KZbin.
@TheTofuGod3 жыл бұрын
Adam is so yummy
@amunak_3 жыл бұрын
And it's 15 minutes *talking about salt*.
@anthonyh25403 жыл бұрын
@@JoshDragRace0688 nah
@dennisk581815 күн бұрын
Great explanation. Was always curious about this. Morton Course Kosher salt is also best used to scrub out and clean cast iron cookware, without removing the seasoning (by using detergents).
@BS-vu2sh3 жыл бұрын
Great video!!! One thing I might add, from a “Kashrus”perspective, when you salt the meat you must hang it or put it on a grate because like you said, it will sit in it’s own juice.
@JohnNaru21123 жыл бұрын
As a professional cook I have used kosher salt for my entire career. The more you practice using exact amounts of salt the more precise you will be. Everyone’s pinch is different, but experienced cooks will have the same pinch every time.
@RannonSi3 жыл бұрын
As a novice (at best) chef, I really hate it when recipes/cookbooks use terms like a "pinch of salt" or "season to taste". Neither makes any real sense the first times you try cooking it . It's a bit like going back 600 years and get an order to make something that's 25*11 inches (based on the inch size they used, which differed from countries, villages, worksites, and people) and using your inch-measurements and then send it back to them to use on whatever they needed it for.
@JohnNaru21123 жыл бұрын
@@RannonSi if you ever see a pinch it is usually around 1/8th tsp or less. Either that or it is from a very old recipe where you weren’t supposed to understand it because it’s supposed to be a secret. If it ever says season to taste, it means do exactly that. Taste it, does it taste salty enough to you? If it is something that you can’t taste, i.e. raw meats, then season till it looks right. You’ve eaten seasoned meats before, about how much salt/pepper would you add till it tasted good for you. Usually this is in recipes that are liquid and you can just taste the change immediately, or where the flavor of the dish comes down a lot to preference in this one department.
@fclp673 жыл бұрын
I'm gonna go ahead and say that's pure bs that you make up, you don't have a way to test that shit
@c.holmes5753 жыл бұрын
after watching this episode, I've stumbled down the Ragusea rabbits hole.. i started here and have gone through at least a couple hours of content and decided the best way to say thanks is to come back to the beginning and show my gratitude.. thank you!
@DrRiq3 жыл бұрын
Yeah. He's a genius, but a very likeable one at that.
@matilda99062 жыл бұрын
I’m also in the rabbit hole. It’s refreshing watching a video with no copy and paste intro and outros. It’s worth watching the sponsorship in the middle. Plus, he answers all the questions I’ve been asking with most of these videos
@inthefade3 жыл бұрын
As someone who has had to train countless new cooks, I can tell you it is more common to over-salt with regular table salt. When you're seasoning 6 to 12 pans at a time full of food on hot flaming burners for the entirety of a 3-hour service, you just need that extra accuracy.
@amarug3 жыл бұрын
Thanks Adam! As a Swiss guy who watches tonns of American food tubers, I really *needed* this video.
@greenmachine56003 жыл бұрын
Why didn't u just ever look it up?
@petrowskya2 жыл бұрын
I've been using Kosher salt to cook for about 15 years now, ever since Alton Brown recommended it on Good Eats. And he expressly said it was because it was easier to tell how much you're putting on because you can see the salt, unlike table salt.
@erint5373 Жыл бұрын
Im british and recently got into fermentation, Im here because a recipe called for Kosher salt and I have absolutely no idea what that is, or why it would need to be kosher in the first place.. here to learn!
@RexGalilae3 жыл бұрын
i googled "kosher salt" yesterday, hoping your video to pop up. Was left disappointed that you didn't make a video on it. Today, here we are :)
@TextileGeorge3 жыл бұрын
bababooey
@Tomanna3 жыл бұрын
What a coincidence
@Hush993 жыл бұрын
My family is not from the US so as you might expect, we use Morton Table Salt. The trick is that we don't pinch the salt in our fingers when adding to food. We always use something like a tablespoon to help with that, which we keep in the same jar as the salt :)
@FLipPy-u8h3 жыл бұрын
Seeing “Yikes” in the broiler made me laugh lol love you Adam
@gregjohnson7202 жыл бұрын
Very good and informative video. Thanks. As a former sous chef I despise it when a diner tells a waiter or chef that they do not want a rare steak because they do not want to see “ blood” coming out of their steak. As you mentioned when animals are slaughtered they are bled out (in Kosher, Islamic or other slaughtering processes ) so there is virtually no blood left in the animal’s protein tissues. What we do see is called Myoglobin which is a liquid that carries oxygen to muscle tissues and when exposed to oxygen changes from a clear to a pink or red color, but it is not blood.
@aaronfaucett64423 жыл бұрын
I've worked in restaurant where they also used kosher salt on the tile floors to prevent slips and falls. We would just shake boxes out onto the greasy floors and it worked great actually
@lookoutforchris3 жыл бұрын
It can be used to clean cast iron as well
@Gala-yp8nx3 жыл бұрын
I also use it to sometimes to keep my front steps clear of ice.
@alexandercaro52273 жыл бұрын
Adam: "That's what the Morton girl symbolizes" *"So that's what it does"*
@maxblechman26653 жыл бұрын
Also the slogan, "When it rains, it pours". TIL the thing that's "pouring" is the salt, and the rain is literal rain.
@bamagold78703 жыл бұрын
WHEN IT RAINS IT POURS MEANS IT HAS SO MUCH ANTI CAKING AGENT IN IT IT DOESN'T CLOG UP THE SHAKER AND HE DID MENTION IODINE WAS AN ADDITIVE ALSO.
@donsullivan12563 жыл бұрын
Hey Adam. I was drinking a diet soda today, and it brought up the question of artificial sweeteners: why do people think it is bad and why do others think it is not bad? I would love a definitive answer to this question that I have been wondering.
@FabbrizioPlays3 жыл бұрын
Important to this discussion is what type of sweetener we're talking about. Saccharine (Sweet n Low) has the most sugar-like flavor, and while it's not great for you, it's probably a lot less harmful than the empty calories it's replacing. Tab, often credited as the very first diet soda back in 1959, used Saccharine right up until it was discontinued last year. Aspartame lies on the opposite end of the spectrum. It has an awful metallic taste, it's alarmingly carcinogenic, and it's the sweetener that has been steadily replacing better tasting, less harmful options over the last couple decades, such that now everything from diet coke to fresca is sweetened with it. This is the specific artificial sweetener that people are frequently upset about when the topic of artificial sweeteners comes up. It's so ubiquitous in soda today that other sweeteners don't really make it into the discussion. I'd like to hear what Adam makes of all this though. His fine-tooth comb is second-to-none.
@pennyforyourthots3 жыл бұрын
So this is just from my quick google research, so take it with a grain of salt, but supposedly the scientific consensus is that artificial sweeteners are not any more worse for you than most other types of sweeteners (aside from the lower calories), and the idea of them being bad for you is mostly an urban legend propagated by a discredited doctor trying to sell books (I don't remember his name off the top of my head, but he's not a nutritionist or related to food science and anyway, and I'm pretty sure he's the same guy who came up with the "masks cause CO2 build-up myth"). The reason why a lot of people stick to this myth is because: A. people generally don't care about the scientific consensus because most people are not that scientifically literate and B. People generally have reservations about anything considered "artificial ingredients" despite most of them being completely harmless or just the scientific name for something natural. I'm sure there probably are some genuine Health deficits regarding artificial sweeteners, there's basically nothing in existence that doesn't have some kind of drawback, but the idea that it is somehow inherently dangerous or "worse for you than sugar" is mostly fiction.
@mekuhl3 жыл бұрын
@@pennyforyourthots Two points: 1. "grain of salt": That's almost as good as when they say the movie title in a movie. 2. IMHO the more valid concern is how the Pancreas seems to respond the same to natural and artificial sweeteners, thus potentially explaining why sugar-free beverage substitution doesn't seem to affect Type II Diabetes rates in those who switch to them.
@donsullivan12563 жыл бұрын
I love all of your answers. But I think I want adams research when he interviews a scientist. Not to say your opinion doesn’t matter. I just want adams answer.
@kyleuhlig15293 жыл бұрын
@@donsullivan1256 I'd like to see a deep dive with a scientist as well like with his MSG video or HFCS video that didn't really relay new facts, but just verified which ones were correct and which ones were outdated and then organized all the points into a consensus even if that consensus "maybe, kinda" like with HFCS.
@JC_WT3 жыл бұрын
You're spot on with this. I've been hearing about Kosher salt since watching Rachael Ray 20 years ago. So many other US chefs always make a point of mentioning they are using Kosher salt. Never have I seen it in stores in my country though lol
@lookoutforchris3 жыл бұрын
It’s sold under a different name I guarantee. If all you have is table salt I feel very bad for you.
@cinamontoast25553 жыл бұрын
@@lookoutforchris I have some salt that is called coarse salt, which is just kosher salt by it's description. Also, we don't feel sorry for ourselves because most people In Where I'm from (India)use table salt to make a huge variety of amazing dishes that don't use "Kosher Salt". although, we usually don't Kosher or dry brine our meat here, the salt is usually added after the meat has been put in the pot to boil\fry or just season it on a cutting board.
@rapHafen2 жыл бұрын
the amount of study and effort that this guy puts on his videos is amazing! what should just be a simple video, he then turns in into this fulfilled with knowledge content. Great work Adam!!
@pooki-dooki2 жыл бұрын
@@dancooper6002 Not sure if this is what you mean but here in Germany groceries are easily half the price as in the U.S., and fresh produce is usually higher quality too.
@pooki-dooki2 жыл бұрын
@@dancooper6002 What is your source?
@pooki-dooki2 жыл бұрын
@@dancooper6002 I've lived in both countries as well, and I pay far less for groceries here than I ever did in the U.S. I'll ignore your condescending and emotionally-charged tangent.
@kennydavis22762 жыл бұрын
Around 2005 , my Grandmother had a goiter removed from her chest. She had spent a couple of decades on a reduced salt diet. The goiter was 36+ pounds , the size of a medium pizza. After opening her up , the surgeon actually snapped a picture of it before removal. It looked just like a big ol' chicken liver. I would say that iodine is a necessary nutrient just like Morton states on the salt box. The picture was a big hit when passed around before thanksgiving dinner that year. LOL
@Just_Sara2 жыл бұрын
*gags* that story is actually amazing *gags again*
@coolcat61032 жыл бұрын
We are also 6 neutrons 6protons 6 electrons. The electrons do not work if the right type of salt isn’t consumed. Table salt is useless for electrons, only natural salt makes them work correctly and we need more salt than the government recommends……funny that huh? It’s no accident that that rubbish ends up on our Table or the reduced requirement stated by gov “experts” They also told us not to soak veg as it looses nutrients however they don’t say it takes TWENTY MINUTES to soak off the pesticides They also told us not to wash chicken as it can splash bugs around the kitchen. but, if you wash it in water n lemon juice it takes out the ammonia from the (left in) kidneys!! Cholesterol is needed for health too! It’s all one big con and it feels like we’re being INTENTIONALLY harmed by the “government guidelines”
@coolcat61032 жыл бұрын
@@Just_Sara lmao!! Cool story tho, goes to show they seem to be harming us!
@Just_Sara2 жыл бұрын
@@coolcat6103 In the US most of us eat way more salt than is necessary - my body tells me this when I get thirsty after eating too much of it. Among other electrolytes, sodium is indeed needed. The sodium chloride on our tables does indeed work, because if only natural salt worked, I'd be dead. And I guarantee if if you dissolve "natural salt" and table salt and recrystallize it yourself at home, you'll have an identical product other than the natural salt leaving behind a wee sprinkle of minerals and the table salt leaving behind a wee sprinkle of it's added source of iodine. I'd love the scientific sources for your information, by the way.
@coolcat61032 жыл бұрын
@@Just_Sara no I meant the table salt makes them work incorrectly, on 50%. Yes Americans eat too much table salt and that’s why everyone is so sick (amongst other things) the gov recommended dose is too low for the RIGHT type of salt. I can’t go into it here I can’t be bothered to type it all out nor the time It was just a general comment for further research If interested.
@amirahsadre457011 ай бұрын
Thank you for clarifying this. I had heard of kosher meat and understood the concept of it, but didn’t understand the kosher salt. Not that it mattered much since I don’t eat meat, but I pondered.
@ZiyadXxXxX3 жыл бұрын
this dude is losing his sanity to teach us about salt huge respect man to that spirit of wanting to learn more i love this
@VrodegTheGoblin7173 жыл бұрын
I'm Romanian and we use "Kosher" salt in cooking a lot, we only use table salt to lightly salt something that doesn't have much seasoning, most of us Romanians call Kosher salt "Sare calcata de cocos" which roughly translates to "Salt stepped on by a rooster", iodized salt is also used a lot.
@songofshadow50433 жыл бұрын
That is a great idiom. Do you know why it's called that?
@jaysteep34003 жыл бұрын
Chiar folosim?cel puțin de unde sunt eu nu e foarte comun
@marg91313 жыл бұрын
I'm Romanian and have never heard that idiom, also a Google search doesn't turn up anything. Everyone I know just uses table salt for cooking.
@VrodegTheGoblin7173 жыл бұрын
@@marg9131 My bad, I didn't say that I'm from Iasi which is in the "Moldavian" part of Romania I suppose that's where "Sare calcata de cocos" is used and not throughout the whole country.
@VrodegTheGoblin7173 жыл бұрын
@@songofshadow5043 No idea, tell me.
@weirdhousewivesclub2 жыл бұрын
Kosher salt is a rabbit hole I fell down some years ago researching one day. I live in Michigan and learned that Diamond Crystal's alberger/kosher salt for the North American market is made in one of their facilities here! Alberger kosher salt supposedly is what they use at Mcdonalds on their fries bc it distributes and seasons evenly well.
@dany_fg Жыл бұрын
in my country's language it roughly translate to 'rough salt'. so there is "fine salt" and "rough salt" and most times rough salt comes in massive chunks (3-4 times the size of regular rough salt) and in a container that grinds them into regular rough salt.
@DanGothi Жыл бұрын
also in Hebrew kosher salt is called rough salt. I think the name itself is an american thing
@shmo_de16 күн бұрын
in Ro, we gave a type of rough salt "sare grunjoasă" that we use for pickles and meats but it's not flaky like what I see here called kosher. ours is bigger, like small cubes
@dilipfrancis87793 жыл бұрын
I'm not joking when I say Adam has taught me a lot more than the teachers have in my two years of high school. I'm going to culinary school in a few months and Adam's videos have taught me a lot, even if that wasn't his intention, about food, food science, and just general tips to use around the kitchen Thanks Adam :)
@jamiedoig49233 жыл бұрын
You have no idea how much I wanted somebody to explain this.
@Dctctx3 жыл бұрын
I like the part where he says “kosher” and “salt”
@AxxLAfriku3 жыл бұрын
My haters throw rocks at me and IT hurts. I hope they don't throw The Rock at me because I like him as an actor. GAGAGAGAGA!!! I am funny!!! I am the funniest KZbinr EVAH! Please agree, dear dc
@yarlodek58423 жыл бұрын
Kosher Salt
@TheSlavChef3 жыл бұрын
K O S H E R S A L T
@Hamox3 жыл бұрын
Salt of the kosher
@williamsrensen84493 жыл бұрын
Yeah me too
@tudomerda26 күн бұрын
if you dont want salt to "clump up" keep it in the fridge, keeps it dry. I place my sea salt in the fridge in a open container to dry, then use this in my grinder, I also keep the salt grinder in the fridge.
@gregorysoble84943 жыл бұрын
I actually made the switch from kosher salt to regular iodized salt in my cooking. Haven't noticed a difference but I'm glad to be getting the added iodine.
@jasonsmall56023 жыл бұрын
It can make a big difference if you're adding it to things you're curing, like kimchi (user kosher salt).
@jordandale852 жыл бұрын
I'm so glad I found this channel. It combines cooking with science and history while still being entertaining. I'm a decent cook, but, I'm learning so much.
@jenniferharman51392 жыл бұрын
My husband worked in a large salt field area for 26 years. Sodium Chloride is salt as you said. Pink, white, blue or green, all the same basically. Interesting explanation, thanks!
@farealwitit79477 ай бұрын
not all the same. some are processed. some have more minerals. some have additives.
@Afriqueleblanq6 ай бұрын
Pakistani pink salt is potassium chloride, which can stop your heart or interact with anticoagulants. And rumoured to fund radical suicide bombers. I use sea salt, sodium chloride. 😊
@qzxerty Жыл бұрын
Thank you! As a British cook I've always wondered about this topic!
@EarthFer3 жыл бұрын
In Brazil, sea salt is pretty inexpensive. Whenever I need kosher salt for a recipe, I just grind sea salt as coarse as possible.
@headempty91123 жыл бұрын
Same. Whenever a recipe calls for kosher or flaky salt I just crush some rock salt ( which we use for churrasco of course ) with a mortar and pestle
@TheMGIvideos3 жыл бұрын
Oi! Com sea salt você quer dizer o sal grosso?
@EarthFer3 жыл бұрын
@@TheMGIvideos Sim!
@philipwebb9603 жыл бұрын
Salt comes from the sea--ALL salt.
@jacobrhodes93903 жыл бұрын
Lots of people that haven’t worked in a kitchen making complex dishes as a line cook don’t seem to understand the superiority of using pinched salt vs salt shaker/grinder. You have so much more portion control when pinching salt. And yes they do get dirty and clog up where you would end up under salting a dish.
@blank19672 жыл бұрын
@@sayarimamani3605 No one asked you to spout bullshit + ratio
@kellyrickard91713 жыл бұрын
Talking about salt this video has been a massive help and so much information. I use Halen Mon (sea salt in Welsh) for my big flake salt. It's delicious and has very pretty flakes. I also did the tour and they take the sea water thru a tunnel, filter it then boil it to increase the sea level then use big flat trays to evaporate the water producing the salt flakes. I love how you used Waitrose over say Asda (Walmart). Waitrose is seen as a posh mainstream supermarket that a lot of people won't shop at as they see it as expensive when actually they price match with Tesco another popular supermarket. Waitrose is the place to got for unusual ingredients and has far more choice than other supermarkets near me.
@martin5184412 жыл бұрын
Hello I use Morska Sol (sea salt in Bulgarian) when I do my Gotvene (cooking in Bulgarian) especially when preparing Meso (Meat in Bulgarian) for Salata (salad in Bulgarian) I use Obiknovena Sol (regular salt in Bulgarian) zashtoto (because in Bulgarian) e (is in Bulgarian) po-lesno (easier in Bulgarian) da (to in Bulgarian) q prusnesh (synonym for to spread in Bulgarian) po (on in Bulgarian) cqlata (the entire in Bulgarian) povurhnost (surface in Bulgarian) na salatata (the salad in Bulgarian) i (and in Bulgarian) da q razburkash (to stir it in Bulgarian)
@hamarticdownfall99192 жыл бұрын
Adams view to subscriber ratio proves the quality of his content numerically
@pzuliomaccavellion97113 жыл бұрын
As an Australian, thank you for clearing that up! For a country that loves cooking shows, try finding kosher salt anywhere other than Toorak, Melbourne!
@kevinjarvis23833 жыл бұрын
The shop down the road from me sells it. Use it all the time when smoking on the bbq
@clairewright81533 жыл бұрын
Have you tried Jewish grocery stores in and around Melbourne ?? If kosher is not an issue then consider Maldon Salt
@pzuliomaccavellion97113 жыл бұрын
@@clairewright8153 thanks! I'll have a look for Maldon salt if I can't find kosher here. Sadly, I left Melbourne a year ago for the Western Aust. coast, my old hometown. Kind of like a sunny resort....on the moon!
@michaelwalker5523 жыл бұрын
@@pzuliomaccavellion9711 Coles sell kosher salt
@andrewosier6143 жыл бұрын
@@michaelwalker552 Yeah and Woolies also sells it, but I'm in Sydney. Pretty easy find here in your average grocery store, makes me curious why though, would of thought it'd be the same for Melbourne, maybe it sells there more commonly under Coarse or Cooking salt.
@RigGames43 жыл бұрын
Seriously! it's about time this video came about. Being from the UK, I had no idea what I was looking for.
@dogblessamerica3 жыл бұрын
Maldon sea salt is so pretty. I'm still unconvinced that it makes any difference if the salt is being added to a stew etc. I do prefer coarse salt as a table salt, somehow when the particles of salt are bigger and less dispersed it makes food taste saltier with less salt. And salted butter with coarse salt is amazing. Edit, oh you did the heterogeneity the thing at the end!
@LisaG4422 жыл бұрын
@@AzathothTheGreat you just thought it was delicious, you tricked your own brain. Salt is salty, all salts taste just like SALT
@hypat1aa2 жыл бұрын
Only true for Diamond Crystal kosher, because the crystals are more flaky than others. Mind they make other salts that don't have the same quality. If you know a chef was using Diamond Crystal, and invariably most do when using kosher specifically, use the same brand. Mortons is exponentially higher sodium, thus far more salty.
@christerjakobsen81072 жыл бұрын
@@LisaG442 Have you ever considered that our brains think salt = tasty?
@LisaG4422 жыл бұрын
@@christerjakobsen8107 completely beside the point .. all salt is going to taste .. wait for it .. SALTY. You can’t discern the difference between different kinds, unless of course you’ve tricked yourself there’s a difference 🙄
@christerjakobsen81072 жыл бұрын
@@LisaG442 And you've tricked yourself into thinking I was talking about different salts tasting different, when I was just making a case that our brains are wired to think salt is tasty, because it's vital to our survival.
@hermosafieldsforever47829 күн бұрын
I'm not sure about the claim. Different salts react differently in many dishes. Very few top chefs use that much salt really, salt is used to add nuances to cuisine. I've been Michilin recognized for my work in the past. However, myself and many top chef who I work with today prefer Malden sea salt flakes from the U.K. We usually avoid anything labeled as 'Kosher'. By the way, MSG has also been adopted into the list of 'Kosher' as well. Food for thought?
@hugohollevoet24893 жыл бұрын
We always use sea salt for everything and its kind of in-between table salt and kosher salt in terms of how big the crystals are
@HuyNguyen-xt7oh3 жыл бұрын
Ah yes, Adam talking about Babish's wife is indeed something interesting
@TheAndersDanilet3 жыл бұрын
Hah! What?
@yuki_eerhs45913 жыл бұрын
He is probably cheating with freshly ground pepper.