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Crystal size matters  Mortons is vastly saltier per tablespoon than Diamond Crystal. A tablespoon of Mortons is 14g, a tablespoon of Diamond Crystal is 9g. This is why volumetric recipes blow.
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Jul 27, 2019 21:11
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it's also fine to use regular iodized table salt 99% of the time, which is much more volumetrically consistent for recipe purposes, but recipe authors won't use the poor people salt because pRoFeSsIoNaLs UsE kOsHeR sAlT e: i obviously don't mean as a substitution for an equal volume of kosher salt, I meant it's fine for recipe authors to use table salt because salt is salt and table salt is much more volumetrically consistent Cactus Ghost fucked around with this message at 21:19 on Jul 27, 2019 |
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Jul 27, 2019 21:16
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Yeah, recipes online should be using weights since it's just way more consistent. It isn't that Morton's's bad, it's that if you use a certain volume of Morton's kosher salt when a recipe says to, and that recipe was created using a certain volume of Diamond Crystal kosher salt then you're gonna be in a bad spot.OMGVBFLOL posted:it's also fine to use regular iodized table salt 99% of the time, which is much more volumetrically consistent, but pRoFeSsIoNaLs UsE kOsHeR sAlT and if you use a certain volume of table salt you're gonna be in a really bad spot
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Jul 27, 2019 21:16
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OMGVBFLOL posted:it's also fine to use regular iodized table salt 99% of the time, which is much more volumetrically consistent for recipe purposes, but recipe authors won't use the poor people salt because pRoFeSsIoNaLs UsE kOsHeR sAlT that stuff tastes like poo poo though
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Jul 27, 2019 22:03
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GWS General Chat: Getting salty in here
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Jul 27, 2019 23:05
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Morton kosher salt is trash. Diamond Crystal Crew.
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Jul 28, 2019 01:53
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i only use himalayan pink salt because it deionizes and purifies my food
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Jul 28, 2019 02:00
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Honestly anyone having a hard time with a recipe due to the brand of salt is probably a beginner. Salt is salt, taste your food as you go along you goofs. (I think that's why it's so weird that dino of all people had such a weird opinion?) At least when it comes to something like kosher salt. It's not a finishing salt you nerds. "hmmm, I think I used Morton's, this is way too crunchy" smdh. I finally tried maldon salt flakes for some sea salt caramel cookies and they're amazing by the way. I can't really figure out where else I'd want a big rear end salt crystal though. Any ideas?
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Jul 28, 2019 02:17
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Croatoan posted:I can't really figure out where else I'd want a big rear end salt crystal though. Any ideas? sprankled on top of some homemade dinner rolls
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Jul 28, 2019 02:28
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Croatoan posted:Honestly anyone having a hard time with a recipe due to the brand of salt is probably a beginner. Salt is salt, taste your food as you go along you goofs. (I think that's why it's so weird that dino of all people had such a weird opinion?) At least when it comes to something like kosher salt. It's not a finishing salt you nerds. "hmmm, I think I used Morton's, this is way too crunchy" smdh. Nope. And that’s why I have a bag of big rear end crystals sitting in my drawer two years later.
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Jul 28, 2019 02:31
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finishing salt goes in salads, on whole cuts of meat, fruits and baked goods
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Jul 28, 2019 02:41
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Croatoan posted:Honestly anyone having a hard time with a recipe due to the brand of salt is probably a beginner. Salt is salt, taste your food as you go along you goofs. (I think that's why it's so weird that dino of all people had such a weird opinion?) At least when it comes to something like kosher salt. It's not a finishing salt you nerds. "hmmm, I think I used Morton's, this is way too crunchy" smdh. I'm by no means a beginner in the kitchen and I have a preference because it's easier to pinch, sprinkle and distribute diamond crystal, and because you have more granularity in usage because the crystals are lighter. Also, iodized table salt tastes like poo poo.
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Jul 28, 2019 02:46
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Croatoan posted:I can't really figure out where else I'd want a big rear end salt crystal though. Any ideas? On steak, rolls, tomato toast, avocado toast
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Jul 28, 2019 02:59
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Salt is the volume knob of flavor, so put more on anything you want to taste more of. Crunchy is the most fun texture, so add crunch to anything you want to add textural interest to. So, use giant flake finishing salt on everything.
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Jul 28, 2019 03:01
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falksalt is better than maldon
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Jul 28, 2019 03:05
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Croatoan posted:Honestly anyone having a hard time with a recipe due to the brand of salt is probably a beginner. Salt is salt, taste your food as you go along you goofs. (I think that's why it's so weird that dino of all people had such a weird opinion?) At least when it comes to something like kosher salt. It's not a finishing salt you nerds. "hmmm, I think I used Morton's, this is way too crunchy" smdh. Look at this scrub that isn't a good enough of a cook to have an opinion about kosher salt brands.
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Jul 28, 2019 03:15
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i prefer the feel & size of diamond crystal when i'm seasoning by hand and it's also just, salt, full stop while morton's contains some percent of sodium ferrocyanide by weight (some sources say 1%, some 3%?) as an anti-caking agent i've never had issues with salt caking, so why would i want it in there
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Jul 28, 2019 04:11
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I literally can't find Diamond Crystal at any grocery store I've been to, and it's not like I live in some kind of wasteland. I mean, it's the DC area so everything is a nightmarish hellscape, but at least there are decent grocery stores. Morton's is fine.
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Jul 28, 2019 04:17
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yall might want to see a doctor if your poo poo tastes like salt
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Jul 28, 2019 04:50
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OMGVBFLOL posted:yall might want to see a doctor if your poo poo tastes like salt you should probably eat more salt
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Jul 28, 2019 04:52
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Corat, you and Mrs Corat are very dear friends, and I love you both very much. Watching your little guy and little girl grow up has been a privilege that none of us deserve, but have been blessed to be witness to. I love your family like my own. Your wife has been a beacon of light during some rather rough times. But at the end of the day, you don’t know that I’m an old, opinionated old lady about stuff, you’ve never met me. I wouldn’t talk to my sister for a week when I found out that she uses goddamned ground spices in her masala dabba. My mum bought a pressure cooker, and I felt so betrayed that it took me a good month before I stopped side eyeing her. And then got one of my own. Now I have 3. I’ve never claimed to be rational. I like food. Rico can confirm that I have some weird rear end rituals, like rubbing a cut onion on a dosa pan. Or putting the little Ganesha pyramid into the hot fat before making fried stuff. Meanwhile, my first pancake is never a dud, so I keep doing that which works.
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Jul 28, 2019 05:16
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you ate my cat posted:I literally can't find Diamond Crystal at any grocery store I've been to, and it's not like I live in some kind of wasteland. I mean, it's the DC area so everything is a nightmarish hellscape, but at least there are decent grocery stores. this is the downside w/ diamond crystal in a restaurant they go through salt at a reasonable pace and sometimes actually may know how to store salt so they tend to buy diamond crystal but consumers will never do either so they need those anti-caking agents or peeps start complaining about caking. so it's real annoying to find in consumer land. penzey's has it
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Jul 28, 2019 05:27
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SymmetryrtemmyS posted:you should probably eat more salt or less poo poo
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Jul 28, 2019 05:30
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Diamond train choo choo. My supermarket stopped carrying it so I bought 5 lbs online and just refill from the stash periodically.
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Jul 28, 2019 06:31
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Hellsau posted:or less poo poo  bob dobbs is dead posted:this is the downside w/ diamond crystal
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Jul 28, 2019 07:43
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I get sea salt in bulk from the local hippy grocery store.
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Jul 28, 2019 13:47
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I use regular table salt, because we don’t iodize ours in the UK.
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Jul 28, 2019 16:42
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Scientastic posted:I use regular table salt, because we don’t iodize ours in the UK. Yeah, all this kosher salt malarkey isn’t relevant here. Mallon is good stuff though. The crystals aren’t so thick that they can’t be crumbled nicely to finish dishes while retaining a nice crunch.
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Jul 28, 2019 16:52
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I use Morton's because it's like 30c cheaper and it's just loving salt. I could buy thirty pennies with the money I save!
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Jul 28, 2019 18:12
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Morton’s tastes bad because of the anti caking agent. All salt is fine and the same except for Morton’s which sucks.
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Jul 29, 2019 05:15
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I use Diamond Crystal because besides cooking a lot, I do a ton of pickling. Lacto ferments don't gain anything from anti-caking agents (and are actively harmed by iodine), and since I'm doing everything by weight the volume difference from Morton's doesn't matter. Also I have a Restaurant Depot card so buying six pounds of Diamond Crystal is easy and cheap as hell.
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Jul 30, 2019 08:05
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But have you seen the 50 pound sacks at Costco? Now that's a steal!
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Jul 30, 2019 19:10
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bartolimu posted:I use Diamond Crystal because besides cooking a lot, I do a ton of pickling. Lacto ferments don't gain anything from anti-caking agents (and are actively harmed by iodine), and since I'm doing everything by weight the volume difference from Morton's doesn't matter. Also I have a Restaurant Depot card so buying six pounds of Diamond Crystal is easy and cheap as hell. yeah, lacto stuff won't work, but even with vinegar pickles you still don't want iodine, though i can't recall why. i think it makes the brine cloudy. as for the taste, i don't notice the difference. i'm sure some people can, and i'm also sure some people's experience is colored by reverence for The Salt Real Chefs Use or whatever. to each their own that reminds me, i want to start a new batch of sauerkraut
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Jul 30, 2019 23:16
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OMGVBFLOL posted:as for the taste, i don't notice the difference. i'm sure some people can,
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Jul 31, 2019 00:35
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Since this thread is actually getting posts and this salt argument is stupid, can anybody recommend me a good deli slicer for home use?
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Jul 31, 2019 00:50
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I. M. Gei posted:Since this thread is actually getting posts and this salt argument is stupid, can anybody recommend me a good deli slicer for home use? How much are you willing to spend, how big can it be, and what do you want to be able to use it for? If you want to be able to slice prosciutto nice and thin, the answers to the first two questions better be "A lot" and "Pretty big". There are some sub $200 options that work great for slicing things like homemade bacon/pastrami/ham, but absolutely will not slice Hobart deli slicer thin. You gotta go $500+ for that.
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Jul 31, 2019 01:09
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Doom Rooster posted:How much are you willing to spend, how big can it be, and what do you want to be able to use it for? We want to be able to slice cheeses and smoked meats like bacon, brisket/pastrami, chicken/turkey, and ham to a thickness of about 1/16 of an inch. Right now I’m just doing research, so I don’t really have a price or size in mind, but maybe around $300 or less? My dad is the one who wants it and I’m not sure how much he’s willing to spend, but we’d prefer good over cheap.
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Jul 31, 2019 01:22
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SubG posted:Many people report being able to taste the difference but in actual experimental conditions nobody actually can. culinary realism: my enjoyment of the food matters more than any experimental conditions or tests that have been done I don't eat my food double-blind, and using better ingredients (which is to say ingredients that I deem to be better, for literally any reason) makes me enjoy it more, so I'm going to keep buying free range eggs and fancy salt
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Jul 31, 2019 02:52
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SymmetryrtemmyS posted:culinary realism: my enjoyment of the food matters more than any experimental conditions or tests that have been done
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Jul 31, 2019 03:00
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SubG posted:Are you in the market for any audio cables? I didn't know you were a Monster distributor.
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Jul 31, 2019 04:11
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