landarc
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salt
Feb 14, 2010 23:57:57 GMT -5
Post by landarc on Feb 14, 2010 23:57:57 GMT -5
I recently started playing with Redmond Real Salt kosher salt and an finding it a really interesting salt for both finishing and my BBQ purposes. I am gonna really enjoy it on tomatoes, I think, as the texture is a little crunchy with salty bursty goodness.
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salt
Feb 15, 2010 9:06:50 GMT -5
Post by camochef on Feb 15, 2010 9:06:50 GMT -5
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landarc
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salt
Feb 15, 2010 14:11:32 GMT -5
Post by landarc on Feb 15, 2010 14:11:32 GMT -5
Camo, I have tried several of the Saltworks salts and really like them, Particularly for finishing salts.
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peppereater
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salt
Feb 16, 2010 10:55:54 GMT -5
Post by peppereater on Feb 16, 2010 10:55:54 GMT -5
Tony Chachere's is a nice creole sasoning. I haven't used it on tomatoes, but I always sprinkle a little on steaks and hamburgers. Another thing that is fabulous for all kinds of things is Mrs. Dash. I recently discovered Cavender's greek seasoning, and it could be a must use for baked or broiled fish, good stuff!!!!
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peppereater
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just tell me when to shut up
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salt
Feb 16, 2010 11:05:51 GMT -5
Post by peppereater on Feb 16, 2010 11:05:51 GMT -5
By the way, I heard about a taste test of various salts, mostly the standards like table salt, kosher, sea salt, but also a few of the gourmet types. It seems most of the difference has to do with the structure of the chrystals, and kosher salt won out overall. Not to say that pink salt or any of those do't have traces of additional minerals, etc., which would make an unmistakeable difference in actual taste....but as for the universally available salts, it seems that the chrystalline structure breaks down in liquid, and little if any difference was noticeable once added to soups, etc, when the texture was no longer a factor. In other words, according to this particular taste test, any good quality salt at modest prices was about as good as anything for soups, etc. That said, I'd love to try pink salts and such for sprinkling on food, I'm of the school of thought that salt is not a contributor to health problems. Denying oneself foods one loves, however, is detrimental. Just my opinion!
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salt
Feb 16, 2010 13:14:11 GMT -5
Post by camochef on Feb 16, 2010 13:14:11 GMT -5
All the gourmet salts are finishing salts, if you use them in cooking, your throwing money away for the most part. As much as I mention the pink salts, which I really do use and like, the best salt out there is flur de sel, which is hand raked in France and is quite expensive as far as salt goes. But then we pay more for everything from France. Does a $280.00 enameled cast iron doufeu from Le Creuset or Staub cook any better than a $39.96 enameled cast iron doufeu from Techniques. I don't think so, but to some it's much more desirable! As far as creole seasonings, there are many out there plus you can make your own using various amounts of your favorite spices. I also have Tony Chachere's creole seasoning in my spice pantry along with many others. I find Zatarain's to be my favorite, now I admit I'm not a lover of real hot spices. So what I do, is I have a little glass bear salt shaker that sits on the kitchen table where the light is from the north and not too strong, but strong enough to weaken that cayanne pepper burn a little. Now when it's refilled, then its at full potency and my lips and tongue suffer a little but I won't give it up, especially on sweet corn and tomatoes, but on green beans and other veggies too! Now on fish, I prefer Penzey's Ozark seasoning, especially on talapia, flounder, catfish and even crappie and sunfish. On stronger tasting fish I'll go with Penzey's northwoods seasoning. Beef, especially a nice roast, it's freshground tellicherry black pepper, some celtic sea salt, garlic and onion powders and some ancho chili powder. Chicken and poultry are usually marinated in a good salt /sugar brine with whatever spices suit my mood and recipe at the time. Then olive oil is brushed on the patted dry bird and some ancho chili powder and parmesan herb seasoning is usually added and it's placed on a Techniques ceramic chicken roaster which has usually been filled with ginger-ale or chicken broth. Pork roasts are done in a dutch oven or occasionally a crock pot with an assortment of spices and flavorings that change constantly depending upon what cookbook I'm reading at the time. The important thing is to have a well stocked pantry so you have the necessary spices, salts and flavorings on hand to make whatever strikes your fancy and excites your tastebuds. I like to experiment with many different tastes and I usually pass the more successful ones on to others, and try to forget the few failures that show up once in awhile. Enjoy your cooking and baking but most of all enjoy your eating! Camo
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landarc
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FORUM HERMIT
Posts: 326
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salt
Feb 16, 2010 17:36:58 GMT -5
Post by landarc on Feb 16, 2010 17:36:58 GMT -5
I like Fluer de sel, but, it, like sal gris is too pricey for me. I like sal gris for cooking as well, but, I just can't justify the price. I do like kosher salt for the grain structure. The thing I like about the Redmond kosher is that it is in between fleur de sel and kosher salt in grain size and shape.
I also make my own smoked salt for indoor cooking where I might want an extra flavor/aroma dimension.
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salt
Feb 17, 2010 11:44:16 GMT -5
Post by dld on Feb 17, 2010 11:44:16 GMT -5
Moretons works for me.
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peppereater
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just tell me when to shut up
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salt
Feb 17, 2010 16:48:26 GMT -5
Post by peppereater on Feb 17, 2010 16:48:26 GMT -5
yes. lite salt, 50% potassium chloride
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salt
Feb 18, 2010 8:12:33 GMT -5
Post by dld on Feb 18, 2010 8:12:33 GMT -5
Yeah, it's called "no salt"... yuk!!
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