How to Use Salt Right: Kosher, Table, and Beyond
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- Опубликовано: 6 авг 2024
- What's the difference between table salt, kosher salt, and finishing salts, and when's the right time to use them?
See a full comparison chart of salt volumes and masses here: www.seriouseats.com/2013/03/as... 
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I can’t believe I’ve owned and loved your book for 2+ years and never thought to see if you had a RUclips channel. My 3-20 something daughters and friends are always asking me to teach them to make different dishes and video all the dishes they’ve grown up with and I always try to stress they need their knife and kitchen skills first, and always learn the why-so you remember, and it becomes part of you. I seriously know no one better at explaining THE WHY then you Kenji. Truly, thankful to have found this.
I'm subscribed to dozens of youtube food channels and this is one of the most useful and informative channels I've found. Keep up the good work, etc.
Excellent video Kenji! Thank you for sharing all the valuable salt info. The explanation of the weight of table salt per volume vs kosher was a revelation to me.
Will you look at that he started advertising for his salt cellar 4 years before release 😂
Just leaving my mark here before your channel blows up ;) succinct and to the point unlike a lot of other channels these days. Thanks for the knowledge Kenji!
You predicted it bro
Great channel, glad I found it! Really informative, unlike most coocking channels!
Also, the geometry of koshering salt means that it actually sticks to food way better than table salt. The edges of their jagged crystals pierce the food better than the square, mostly smooth edges of the table salt.
Love your videos! Made 4 recipes in the last week alone. :)
Do a video like this on the different types of onions 👍
I went and got myself a salt seller but now he won't leave and just keeps trying to sell me salt.
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2:23 Actually really appreciate that Days of Our Lives reference
Very good info. Knowing the reasons helps people cook better!
I know some people who claim they can taste the iodine in table salt. Possible?
And yeah, echoing what Calvin Chang said, I can't believe you're only at 20,000 subscribers. You're *the* guy who got me into cooking. (Also, it'd be amazing if you made an Asian/Latin or just overall international cookbook. Just saying).
Nav Bravic wait for volume 2
J. Kenji López-Alt
yassss. Just started listening to the Podcast too. Let Ed know the second part of that Dan Barber interview was mindblowing. Also, you should go on the podcast more, those tend to be the best episodes, hah.
Me describing the types of overwatch players
That when you put them in water they all taste the same
Question about the Salt cellar. Are there any sanitary concerns with handling raw meat before grabbing some salt? Will the rest of the salt cellar get contaminated? I seem to notice many chefs do this, but I could be mistaken.
sv2k1 there is an actually this video www.seriouseats.com/2013/03/video-the-great-kitchen-experiment-with-the-f.html where Alton Brown and Kenji Lopez-Alt cook chicken breasts and Kenji grabs salt after handling raw chicken. It's no big deal to Kenji and Alton Brown also comments that "nothing is going to live in the salt"
I like this guy
@Kenji: I love your salt cellar, and have been searching for one just like yours, but cannot find it. What brand is it, or where can I buy it?
An ex-girlfriend got it for me 15 years ago in the UK. No idea!
What about Pink Himalayan Salt? I love that because I'm a saltaholic and it is so much more salty and flavorful. it comes in several different sizes. Should that only be used as a finishing salt? Please do an episode on Pink Himalayan Salt.
It is not more salty. Like other fancy salts, it's almost 100% pure social chloride. It should be used as a finishing salt for texture.
The reason why it seems more salty is in the shape, bigger and more irregular grains take a lot longer to dissolve on your tongue
It also has minerals.
hi Kenji. who sells that salt cellar that you have?? xoxo
Where can I find a large salt cellar like yours? Thank you
What would be a good alternative to kosher salt for seasoning? Here in Belgium, kosher salt is very difficult to find. The main supermarkets just don't seem to have it.
When using regular table salt you're gonna want to use about half the amount though. If you have a scale and can get your hands on some kosher salt (maybe just order it online once so you know) you can figure out exactly what the conversion should be, but 1 cup kosher usually weighs around the same as 1/2 cup table salt.
Amazon.
I'm in the same boat, diamond crystal , muldons, and some flavoured sea salt :D I am in dire need of a salt cellar though.
Vikingr Fmly I am ordering one tomorrow, but I want the box he had, not the one on the site.
Kosher salt also comes fine. So can you explain what Kosher actually means when it comes to salt please?
Do they make kosher salt that is iodized?
I recommend using iodized salt
i mainly use Maldon salt for almost everything but salting water
Wow it only took me a year of watching your videos to find out that that thing is called a salt cellar lmao
I used to live in maldon where they make that salt
But was the spoon in the cabinet door handle yet?
but
what 'bout the Himalayan salt?
Lost frame at the cut @3:20
What about the recent issue of micro-plastics in sea salt....?? I know they are also in the seafood that we eat as they are ingested by fish and get into their flesh as well.
Ghost buster again...my dude
Traditionalist French chefs often insist on using very course salt in applications where the length of cooking is long, citing "slow release" as a goal. I've always wondered, is this BS?
This is something you can and should test yourself. Since I've already many years ago I can anwer with a definite YES. It is BS. There's like, less than a minute difference dissolving time in a mug of boiled water. I used sea salts both of the same brand name just only that one was coarse and the other fine. I also used two identical mugs and boiling water from the same pot in both mugs. After puting the salts in the water I left it unstirred and just waited. The fine dissolved after about a minute and the coarse not long after. Like I said, about a minute after.
Traditionalist French school chefs believe a lot of things that have been disproved.
I love salt on my food too, but what is too much salt? I always grew up being told that its bad for you
What about the Iodine?
Ian Fiebig if you eat enough veggies and other things like fish you'll get enough iodine
It isn't trendy.
Like sands through the hourglass, these are the salts of our lives.
So are the days of our lives...
$64,000 question: are recipe amounts written for table salt or Kosher salt?
Our recipes are all written with Diamond Crystal kosher salt (unless otherwise noted).
Salt to taste, unless you're an industrial food engineer or something, in which case you'll probably already have it sorted for your usage needs.
I just use 1/9 inserts for my salts.
I switched oven to either Celtic Sea Salt or Malden's. I can notice a difference and I feel the extra cash spent is very much worth it. Would never use iodized again. Jacobsen's is also great, however, way too expensive. Thanks Kenji!
Kenji, did you say "Salt Cellar"? (the box) LMArseO!~!!
Yep, that's what they're called!
Okay, I found it on the page!~!! Thanks, Kenji. Wear a helmet and pads tonight, let's me careful out there...
J. Kenji López-Alt where did you find that salt cellar? I love it.
Tom, the wooden one is nice...
Yes! But where do I find it?
Why would you measure salt in a recipe? Isn't it all up to your own taste and how much salt you've already had the rest of the day?😅 I don't know, just thought no one actually measured salt (except for baking of course).
Did this guy just say bubble baths make life more worth living..... Uhhh Nahh brah u can keep that shit
Kek. How about everyone just uses metric instead of arsing around?
I'm not convinced that you would be able to show as dramatic a difference in Kosher v. Table salt at the teaspoon level. In my measurements, 1 tsp of kosher does not weigh twice as much as a tsp of table salt.
Silky Tp i mean, it's not really a question. It's a fact. Get an accurate scale like a jewelers scale and try it!
Well, as much as I respect you, it is NOT a fact. I agree that at larger measurements, kosher salt *can* be twice the weight of table salt. But that proportion, (2 to1) is NOT preserved at smaller quantities nor at excessively larger quantities. Morton salt puts out a conversion table that shows that 1/4 tsp of table salt = 1/4 tsp of coarse kosher salt. As the volume of salt increases, the proportions change (as you would expect). As the volume decreases, the differences become so small that at 1/4 tsp, the weight difference is negligible. In summary, the two to one ratio is NOT preserved as a constant for conversions.
Also, since there is a great deal of urban legend that kosher or sea salt is somehow better than table salt, I encourage influencers (such as yourself) to emphasize that iodized table salt is an important source of iodine in our diet and sea salt has very little natural iodine, and kosher salt is not iodized at all. Let's not support the trend to move away from a rare example of where a public health initiative (iodizing salt) actually works.
I always mix my table salt with kosher salt (about 50/50) so as to get the best of both worlds. And sea salt? What a bunch of marketing crap. Pay more for impure salt, period.
Silky Tp i don't know what to tell you. Just try it. It is in fact, a fact. At volumes too small to actually pack salt within a reasonable margine of error of course that changes but even at a quarter teaspoon table salt weighs about 1.6 times as much as mortons and about 2x that of diamond crystal. Like I said, get a precise scale and try it. It's not really a matter of opinion.
Silky Tp
I mean, like Kenji said, why not actually try it yourself? My scale is by no means the most sensitive in the world, but I just weighed 1/8th and 1/4th a teaspoon of Kroger table salt vs Diamond Crystal kosher and got somewhere between a 2:1 and 5:3 (1.6667) ratio for both--exactly what he said.
@@silkytp789,
The "Impure" salt contains minerals that are a nutritional benefit to our bodies... and thus we taste those minerals that our body craves... thus the taste of sea salt containing those minerals will increase desirable flavor. And it is ironic that you recognize the advantage of adding iodine... yet dismiss the advantage of having additional minerals present in the salt.
Use Salt not Kosher salt. Fuck everything that's kosher! :D
I don't buy jew salt
Despicable human.
@@Residew awwww poor girl. Did I hurt your feelings?
Grow a pair ya pussy.
it isn't even etymologically related to the jewish religion... it comes from the process of koshering