Salt

[Anonymous No.11678326]

Is this what I should be using?

[Anonymous No.11678330]

>>11678326
For what purpose?

[Anonymous No.11678331]

>>11678326
>does not supply iodide
No.

[Anonymous No.11678334]

Please don't buy kosher products or buy products from (((occupied Palestine))).

[Anonymous No.11678344]

>>11678330
Food & Cooking

[Anonymous No.11678347]

>>11678326
Kosher is useful if the salt isn't going to be dissolved, but you don't want huge flakes either. If it's going to be dissolved might as well use table salt.

If it's mostly for presentation use Maldon, Falksalt, whatever.

[Anonymous No.11678372]

>>11678326
Good goy, give us extra shekels for the kosher variety!

[Anonymous No.11678403]

>>11678334
>produced by Cargill, a US company
>supports occupied palestine
Only in the sense the US govt. is cucked by the zionists, in which case you would have to boycott all US products.

[Anonymous No.11678420]

Do they even make coarse salt that isn't kosher?

[Anonymous No.11678431]

>>11678420
>>11678372
>>11678334
It's called kosher salt because it's used for kashering meat, not necessarily because it's kosher itself

[Anonymous No.11678458]

>>11678326
Yes, that's exactly what you should be using for 99% of your salt needs. Never buy iodized table salt; that shit's terrible.

>>11678420
All salt is kosher, retard, unless it's something stupid like pic related.

[Anonymous No.11678463]

>>11678420
Yes. It will be called "coarse salt", "rock salt" or similar.

Kosher salt is in flakes. Most coarse salt is in small cube shapes. There are two reasons why many recipes call for Kosher salt:
1) geometry. those flake shapes stick to food better than cubes do.

2) chemistry. Kosher salt does not contain iodine. For many foods that doesn't matter, but for pickling, brining, and fermentation you don't want iodine because it can fuck up your dish.

...but of course, a bunch of contrarians who don't understand this love to make it into a silly religious debate.

>>11678431
finally, a non-idiot in the thread.

[Anonymous No.11678476]

>>11678458
Don't call me a retard. I will leave the site if you call me a retard.

[Anonymous No.11678513]

>>11678458
>Never buy iodized table salt; that shit's terrible.

You wouldn't be able to detect Iodine or Sodium ferrocyanide in a double blind experiment. Even for pickling people can't even pick out iodized salt ... though it is supposed to make a huge difference.

[Anonymous No.11678518]

>>11678431
>>11678463

[Anonymous No.11678519]

>>11678431
It's called kosher salt because jews love attention.

Flake salt was extremely expensive to produce before Diamond and Morton did it. Jews did not use flake salt to draw blood from meat.

[Anonymous No.11678520]

>>11678513
>wouldn't be able to detect Iodine
It tastes completely different. The fuck are you even talking about?

[Anonymous No.11678523]

>>11678513
it interferes with the fermentation

[Anonymous No.11678526]

>>11678476
you're a retarded retard

[Anonymous No.11678527]

>>11678518
>coarse salt is a jewish plot
wew

[Anonymous No.11678529]

>>11678526
You don't mean that. Leave him alone.

[Anonymous No.11678534]

>>11678520
Placebo.

[Anonymous No.11678536]

>>11678331
Do you believe that table salt is the only place ever to get iodine?

[Anonymous No.11678559]

>>11678536
Nope. But unless you are eating an awful lot of seaweed you probably aren't getting enough of it in your diet, if not from iodized salt.

[Anonymous No.11678568]

>>11678331
>>11678559
There's plenty of iodine in seaweed wraps, whey protein …

>>11678344
Sodium citrate. It has a much different and smoother flavor and also apparently reduces the bitterness of and increases the mildness of coffee.

>>11678513
It's plausible that studies with this are of participants with little-to-no experiences with actual iodine products (such as Lugol's).

Either way, iodized is a different product and thus plausibly has different flavors because of the compounds. It's similar with annatto, which (despite "sameness" memes here) has ruined yellow cheddar for me compared to white. It's bitter and dull and attention-grabbing, almost hinting of spoiled apricots.

[Anonymous No.11678574]

>>11678568
>There's plenty of iodine in seaweed wraps, whey protein …
Sure. And the average person consumes neither of those.

[Anonymous No.11678575]

>>11678326
Yes. That specific brand. It’s my absolute favorite. On a fresh tomato slice it’s fantastic. Very clean salty taste too.

[Anonymous No.11678580]

>>11678559
>seaweed
Uh, there are a LOT more sources than that

https://www.dietitians.ca/Downloads/Factsheets/Food-Sources-of-Iodine.aspx

[Anonymous No.11678581]

>>11678513
Regular table salt versus kosher salt tastes noticeably different. Iodized table salt has a bitterness to it. Kosher salt just tastes salty.

[Anonymous No.11678583]

It's shit salt for people who have mutilated dicks.

[Anonymous No.11678585]

>>11678580
I'm aware. But the fact is that most people aren't getting enough iodine from those sources, which is the whole point of iodized salt.

If you've got your diet planned out and you know you're getting enough iodine, then cool. The point of iodized salt is that it's a convenient supplement for the average person who is not getting it from the rest of their diet.

[Anonymous No.11678592]

>>11678326
is kosher salt just bigger salt grains?

whenever someone asks for kosher salt in recipe i just use my Himalaya pink salt and grind it coarse

[Anonymous No.11678602]

>>11678592
Kosher salt means it's in flakes rather than cubic crystals, and it contains no iodine.

[Anonymous No.11678604]

>>11678326
You idiot.
Kocher salt isn't a product, it's an English perversion of "kochering salt".
It's because Jews were worried there might be bugs in their salt.
It's just the size of the salt crystals, the salt itself is in no way special.

The only differences in salt is if you get sea salt or mined salt
If it's pure or not, himalayan pink /black salt is a salt essencially with impurities.

Then if the salt is smoked or mixed with spice etc.

I only use pure iodised salt, rock salt for curing or preserved because it's cheaper, and sometimes I season with smoked salt

[Anonymous No.11678611]

>>11678523
https://www.sciencedirect.com/science/article/pii/S0023643818303153

[Anonymous No.11678612]

>>11678604
This size of the crystals is what makes it special

[Anonymous No.11678622]

>>11678581
Table salt dissolves immediately on your tongue, kosher salt does not. Taste it in solution.

[Anonymous No.11678637]

>>11678326
Good goy

[Anonymous No.11678640]

>>11678604
Jews didn't produce their salts by pressing it into flakes like Morton does, nor did they produce the Diamond flakes. They did not have the technology. Before Morton and Diamond the only flake salt was skimmed from salt pools, expensive as fuck ... and jews are cheap as fuck.

Kosher flake salt is an American invention, which has got fuck all to do with koshering. It was just an advertising gimmick.

[Anonymous No.11678664]

>>11678574
That's appealing to tradition, even for a worse product.

Whey is also very great for recipes (especially amongst casein, stevia, coffee, eggs, chocolate … )

[Anonymous No.11678672]

>>11678585
Iodine is a metalloid, which is plausibly of limited utility for most energy levels, especially amongst common rate-limitations such as protein intakes or other nutrients.

[Anonymous No.11678679]

>>11678664
>That's appealing to tradition, even for a worse product.

Maybe whey from iodized salt fed cows (which is why the iodine level is elevated in the first place) is inferior to whey from non iodized salt fed cows though :)

[Anonymous No.11678680]

>>11678664
>That's appealing to tradition
Sure. I prefer to think of it as "being realistic".

>>Whey is also very great for recipe
Not in my opinion. I cooked with a lot of it back when I was in college (I was a bodybuilder then), so I had to choke it down in any way I could. I certainly wouldn't cook with it for flavor. It tastes like the industrially processed garbage that it is.

[Anonymous No.11678699]

>>11678611
>https://www.sciencedirect.com/science/article/pii/S0023643818303153
i always though the stuff that interferes with pickling was the anti-caking agent used in fine salt. nothing to do with iodine

[Anonymous No.11678711]

>>11678680
With variations of casein / whey, it's possible making most products – they're protein, the basis for much.

[Anonymous No.11678714]

>not fleur de salt
>not Hawaii cultivated lava salt
>not smoking your salt
Blech

[Anonymous No.11678725]

>>11678714
>smoking your salt
Is that a euphemism

[Anonymous No.11678741]

>>11678711
>it's possible making most products
Possible, yes. Bad tasting? Also yes.

I prefer to cook with natural ingredients, not industrial powder.

[Anonymous No.11678828]

>>11678622
I don't know anybody who likes the texture or mouth feel of salt.
Though it's true you use less of its not dissolved.
Hence the popularity and superiority of table salt

>>11678640
Flake salt is interesting because it can be either unpurified "pan salt" which is sea salt dried on land, lake salt which is very high in minersls but also pollutants, it can even just mean "any salt we re-dried into flakes"
>>11678699
I don't know for sure but iodine is a potent anti bacterial.
I use pure iodine for purifying water, antiseptic and cooking meth

>>11678714
I find smoked salt to be entirely overpowering and very hard to balance, I never use it on the table.

I garnish some seafood or cheese with it, but mainly I add a hickory smoked salt to stews, hamburgers and chillies.
It's just practical to smoke salt in advance instead of trying to smoke the food itself

[Anonymous No.11678934]

>>11678602
so i am correct

[Anonymous No.11679005]

>>11678741
It's a fundamental ingredient selection that's reduced from milk. Together in some amounts, it literally has the flavoring of milk, cream, or similar.

You're meme-ing, and your opinion is childish or uninformed.

[Anonymous No.11679219]

Incredibly course salt in a pepper mill, that way you can adjust how fine or rough you want it.

[Anonymous No.11679801]

>>11678536
>Do you believe that table salt is the only place ever to get iodine?
What does it matter if you can get iodine from other sources? What's your problem with getting it from salt?

[Anonymous No.11679856]

>>11678326
no. see that little "u" in the circle in the lower left? it means you're paying goy tax. just use sea salt.

[Anonymous No.11679885]

>>11679856
>goy tax
Diamond Crystal is $1/lb and sea salt is around $2/lb....

[Anonymous No.11679941]

>>11679801
>petroleum derived adjuncts inserted into our food by our friendly neighborhood megacorporation is better than obtaining it from natural sources
I'll bet you think "enriched" white flour is a godsend.

[Anonymous No.11679965]

>>11679885
No.

[Anonymous No.11679986]

>>11679965
Uh, yes

[Anonymous No.11680127]

>>11679885
Here in commie Netherlands a from the supermarket kg (2.2 lb) of seasalt costs $1.14. Non iodized tablesalt only costs 25 cents and iodized 40 cents.

So Diamond seems a bit expensive.

[Anonymous No.11680154]

>>11678403
this but unironically

[Anonymous No.11681737]

[Anonymous No.11681738]

>>11679941
Iodine is a chemical element you absolute retard. Your body doesn't care if it's taken in with salt or taken in from a "natural" source.

[Anonymous No.11681757]

>>11678604
No dude.... pretty sure they pray to their satanic jew god to bless the salt.

[Anonymous No.11681812]

i was looking at this the other day. lots of recipes use it, but we don't have that in the UK. i'm not sure anyone except america has that.

in the UK you can get sea salt, and rock salt. these are coarse salts but they aren't super cheap, and kosher salt is inexpensive i believe.

in the uk there's a salt called saxa cooking salt, and i think that would probably sub it. it's cheap, and it's coarse.

[Anonymous No.11682487]

>>11679986
Incorrect. Stupid jew.