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/ck/ - Food & Cooking

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17509610 No.17509610 [Reply] [Original]

Here me out for a moment here... What if we toast salt in the pan before using it?

>> No.17509632

Salt has neither water nor oil. probably not much.

>> No.17509654

>>17509610
Hear me out for a moment.
You're a fucking retard.

>> No.17509679

>>17509610
same effect as toasting sand

>> No.17509690

Why wouldn’t this work? We toast whole spices

>> No.17509693

>>17509690
>plants and minerals behave differently
hmm

>> No.17509695

>>17509654
You're just upset that I came up with this before you.

>> No.17509706

>>17509610
You burn the salt. It has no water or aromatics.

I thought of this before and it didn't help anything at all, just made a burning metal/salt smell

>> No.17509722

You *can* smoke salt but you'll never cook it.

>> No.17509731

>>17509695
I'd be ashamed to even think of something that retarded, much less actually post it online.

>> No.17509737

>>17509731
but enough about your opinions

>> No.17509750

God damn you are one retarded motherfucker

>> No.17509865

>>17509610
Oh yeah put some of that char on the outside of that salt.

>> No.17509877

>>17509610
Nothing happens its a rock dude.

>> No.17509910

>>17509722
>dude haha im so high from this salt i smoked
god i fucking hate stoners

>> No.17509934

>>17509693
>>17509877
HAHA THESE NIGGAS EATIN ROCKS

>> No.17509979

>>17509610
>Cook a rock
Why?

>> No.17509986

>>17509979
>put a rock on your food
?

>> No.17510033

>>17509986
it taste good

>> No.17510083

>>17509610
you can't toast salt because it's a mineral and not a spice.

>> No.17510100 [DELETED] 

>>17509722
https://en.wikipedia.org/wiki/Smoked_salt

>> No.17510107

>>17509910
https://en.wikipedia.org/wiki/Smoked_salt

>> No.17510115

>>17510083
You can't toast salt but you can salt a toast

>> No.17510128

>>17509610
There is nothing to "toast" or chemically affect in any way. Sodium chloride is an anorganic compound. Heating it in a pan will only get it hot. You'd have to heat it to 1400F to melt, but that won't really change it chemically either.

>> No.17510132

>>17509610
Don't listen to them OP. I think it's a very good and interesting idea, like we roast and sear everything else so why not salt. I will try it next time I cool, I'm sure it will improve the flavor

>> No.17510139

>>17509654
here here

>> No.17510142

>>17510107
>DUDE SALT LMAO
fuck off

>> No.17510146

>>17509610
you don't eat the salt when you make a salt crust (insert protein here) anon

>> No.17510174

>>17509610
As everyone's pointing out, stove temperatures aren't going to do jack shit to salt. HOWEVER, this Chinese takeaway dude toasts salt in his wok and it comes out undeniably a little bit brown, so I guess you can use it to pick up some burnt on compounds:
https://www.youtube.com/watch?v=_AhbMUHVLCo

>> No.17510180
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17510180

>>17510128
>You'd have to heat it to 1400F to melt, but that won't really change it chemically either.
What would liquid salt be like?

>> No.17510183

>>17510180
killer bro

>> No.17510189

>>17510174
Koreans have Bamboo roasted salt.
There's also this weird salt in SE Asia they make from burnt coconut husks soaked in sea water.

>> No.17510227

>>17510139
It's hear hear

>> No.17510231
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17510231

>>17509706
you cant burn salt. it doesn't contain carbon, you were probably just burning leftover grease or teflon on the pan
salt melts at 800 degrees celcius

this whole thread reminds me of that guy who liked "roasted" water instead of boiling it in a kettle

>> No.17510275

>>17510180
very hot

>> No.17510279

>>17510227
here here!

>> No.17510411

>>17510231
>carbon is the only thing that burns

ok retard

>> No.17510427

>>17510411
name 1 thing that doesn't contain carbon that you can burn

>> No.17510460

>>17510427
magnesium

>> No.17510484
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17510484

>>17510460

>> No.17510495
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17510495

>>17510427
>>17510460
>>17510484
FUCKIN MAGNESIUM, HOW DOES IT BURN

>> No.17510505

>>17510180
It would be molten rocks, so like lava basically.

>> No.17510527

>>17510427
Hydrogen

>> No.17510534

>>17510427
tungsten

>> No.17510604

>>17510427
iron

>> No.17510608

>>17509610
it really brings out the taste of salt

>> No.17510615

>>17509610
You guys are mocking OP, but I think it was a good experiment.

>> No.17510829

>>17509610
You fuck the pan up?

>> No.17511342

i bet normal fags would "ooh, ahh" over a toasted salt item on a menu

>> No.17511347

Some do this to season cast irons and carbon steel pans, they say it removes impurities and is an abrasive scrub

>> No.17511350

>>17511342
Smoked salt is unironically good

>> No.17511355

>>17510180
Pretty sure it would just separate into sodium and chlorine, killing you with both poison and explosion

>> No.17511447

>>17510427
Your fragile white ego

>> No.17511482

>>17510180
Probably exactly like a hot load

>> No.17511505

It was the best of threads, it was the worst of threads.

>> No.17511603

>>17509610
really activates the salt crystals

>> No.17511738

>salt melts at the temperature of the sun you can't do anything to it in a pan
>stick it on your tongue, 98 degrees, melts instantly
Nice science fags.

>> No.17511771

>>17510495
Lol af. This about that meme with magnets

>> No.17511774
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17511774

>>17509610
Yeah, sure. If you toast it under just the right conditions the sodium chloride oxidizes to sodium perchlorate. It's cheaper to just buy it and sprinkle it over your food though, OP.

>> No.17511786

>>17511738
it doesn't melt, it dissolves. same thing if you put it in a glass of water, it has nothing to do with heat

>> No.17511799

Could you roast it in some olive oil so the oil takes on some of the salt's essence?

>> No.17511802
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17511802

>>17510107

>> No.17511828

>>17511799
Might as well just use milk. It will tastes like bags of sand

>> No.17512212
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17512212

>>17509610
Excellent, high-quality thread.

>> No.17512225

>>17509706
>you burn the salt
hold on, we actually have someone more retarded than OP here

>> No.17512230

>>17510427
>>17510231
things don't need to contain carbon to burn, they just need to be exothermically oxidizable.

>> No.17512242

season your pan and heat your cutting board

>> No.17512258

>>17511355
Go be retarded somewhere else. Molten salt is just molten, it even has industrial applications

>> No.17512288

>>17512242
why i season the cutting board and not the pan

>> No.17512294

>>17510180
it boils explosively, like deep frying oil if you let water droplets drip into it
t. melted salt in the fireplace a bunch of times as a kid

>> No.17512321

>>17512258
You got a lot of anger in you

>> No.17512324

>>17512225
Put salt in a high heat pan and look at what happens to it

>> No.17512348

>>17512324
absolutely fucking nothing.
You have a higher chance of fucking up your pan, because:
>NaCl/KCl: inert at all sane temperatures
>CaCO3 -> CaO + CO2 ... at 600°C, basically inert
>sulfates.. inert.
what are you going to fucking burn there?

>> No.17512922

>>17512324
Okay, I've got hot salt.

>> No.17513000

>>17509690
>Why wouldn’t this work? We toast whole spices
Because salt doesn't have carbon to burn and isn't reactive with oxygen.

>> No.17513007

>>17510180
>What would liquid salt be like?
It's clear like water, sorta similar to pour. But has to be extremely hot so think of it like hot wax, when you pour it on a cooler surface it will solidify.

>> No.17513013

>>17511799
>Could you roast it in some olive oil so the oil takes on some of the salt's essence?
Salts don't dissolve in oils.

>> No.17513180

alright dude get this
caramelized salt

>> No.17513556

>>17510227
It's "hear here" like "listen here"

>> No.17513562
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17513562

>>17509610
>Here me out for a moment here... What if we toast salt in the pan before using it?

>> No.17513661
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17513661

Well, I tried to do this today to see what would happen and i'm pretty sure I just ruined my pan. It was stainless steel, the salt seems to be stuck to my pan now after letting it heat on there for a bit. Letting it soak in hot water for now to hopefully ease it up.

>> No.17513695

>>17513661
How could you be so foolish to fall for this

>> No.17514132

>>17509610
Will destroy the fuck out of any coating or seasoning in a pan if you're more or less juggling around rocks inside of it.