Cooking Coarse 110- All About Salt!
www.WebCookingClasses.com That very basic item on your kitchen counter is the next trend in culinary – gourmet salts. Regular iodized salt and kosher salt may be common to you, but there are new gourmet salts now entering the culinary landscape. In today’s episode of Cooking Coarse, the online video cooking course, Chef Todd Mohr will recount the bloody history of salt, how salt is made, what effects the color of salt, why different gourmet salts have unique tastes. You’ll see red Hawaiian salt, black mountain gourmet salt, smoked gourmet river salt, pink salt, as well as grey natural salt, and what dishes to use gourmet salts in. You won’t look at salt the same way after today’s episode filmed at Savor Hospitality, hosting wedding receptions in Cary, NC
You need to try Persian Blue salt – quite present to start off with, but then it just disappears leaving one wondering whether or not you have just experienced the taste equivalent of a mirage or not. Becoming big in Europe at the moment. We sell it under the name of holzbach salts.
Keep on spreading the word.
but… bottled water is expensive and non-environmentally friendly tap water…
and thanks for this info on salt. you sir, are a badass
Please visit youcookworld (dot) (com) and upload all your cooking videos. Cash prizes available for best cooking videos.
volcanic salt… awesome
I found this very informative thanks
U rocks! im subscribing u !
nemx28-
He kind of covered stir-frying in the saute and cornstarch slurry episodes, no?
mtoffle-
I think canning/pickling salt is kosher salt: it just needs to have no iodine in it.
I suppose all the extra minerals in the other salts might change the product as well, so probably the kosher salt is it.
When is the best time to add salt to a dish?
mmm… sea salt
This guy knows his salt.
What’s “Best”?
If it’s best to you, it’s best.
I’m not sure how to answer your question.
Is it best for a smoky flavor? Is it best for finishing salt? Is it best for brines and marinades?
Tough for me to ever say “Best” when the entire video series is about people making their own choices for ingredients and what is best for them.
If it’s good to you, it’s good.
Hey Chef Mohr and thank you very much for doing all this voluntarily. Your passion for the food and making it is contagious, although it has nothing to do with flu (maybe porks, maybe birds, but not flu).
To my question – I’ve heard many talk about the Atlantic sea salt being the best. Is that right?
I know “the best” is to my individual taste, but…?
Thank you very much again, soon I’ll meet your latest episode as I decided to watch them from the very first and not skip any class
Cheers!
Wow I have discovered your videos tonight and I cant stop watching> You are a breath of fresh air for us home hobby cooks. You are straight forward and honest. I love all of your information down to wire about measurements. I have never used the exact reciepts in any of my cooking and everyone always says mine is better cooking. I cook by sight and feeling so thanks for reafiriming my idea of cooking that way cause tv shows lead u to believe otherwise. Thanks again Chef Todd.
Interesting. Thank you for answer.
and by it I mean all foods.
putting rice grains in to absorb moisture.
Finally, salt is SODIUM CHLORIDE, if you were to make synthetic salt, it would probably the purest possible type of salt. From what I understand from the video, the different tastes you get from the natural salts are from the IMPURITIES.
There is nothing wrong with the salts, don’t be afraid of your “cheap salt”, just remember to take it in moderation.
It’s IODISED salt (the first “cheap” one) and it’s supposed to be good for you, it has “iodine” (from potassium iodide or sodium iodide or just iodide) in it and it’s to prevent iodine deficiency – as mentioned in the video. Iodine deficiency is apparently the prime cause of MAKING YOU RETARDED or giving you THYROID PROBLEMS. Also, that silica gel thing he was talking about wasn’t salt, it’s a packet you leave in your salt to absorb moisture. He was bringing it up to say that it’s equivalent to
Very interesting video. Especially for me because I didn’t have idea about black salt.
On the IONIZED (?) salt I can feel the diffrence. Especially this cheap salt in very small pouches (like silica gel). It taste so synthetic. It almost taste and act like some kind of acid stuff. (In comparison with for ex. oceanic salt)
BTW Isn’t there a synthetic production of salt ?
Best regards
You forgot to mention the canning/pickling salt.
Grimgaard-
It’s amazing how smells and flavors can bring back childhood memories. I remember the salt in the brine we used to smoke eels when I was a kid. Yes, eels. They were great! I know I’ll never be able to duplicate it, because it’s more than the smell and taste, it’s THAT specific time.
I knew there were flavored salts but I never realized there were so many.
This reminds me of the garlic salt my family makes for salting bacon and ham. It adds a slight garlic aroma to finished smoked bacon/prosciutto that tastes really great.
I have to remember to get some flavored salts next time we’re doing it and experiment with that.
Well the good news is that I’ve finally caught up to the present after about a week of watching all your videos in order, but the bad news is that I have to wait for new episodes. I thoroughly enjoy your videos as much as I do Good Eats, which is the only show on Food Network that I think is worth watching (aside from the Japanese version of Iron Chef). Keep up the good work
Some suggestions for future episodes: using cast iron pans or stir frying.
biofire-
I certainly could pontificate about salt for hours. The history, the manufacture, the uses in industry. However, I think you and I would be the only two viewers left. lol
Sormaru-
Go for it! Being a chef is a great career. They say you’re never cold and you’re never hungry. I say you’re never without a job, and you’re always at a celebration.
Best of luck in school. If I can help answer questions, I’d be glad to.
JoeZ thank you for your post! That was super easy. I put up a video response of my first attempt at it. I had to season my skillet properly to get started, but I think it turned out decently well. I was amazed at how much flavor you get from simple ingredients like kosher salt and pepper. Thanks again for a great lesson. Everyone should know how to properly cook a steak.
more wedding receptions in las vegas "http://spugre.stocktrn.com/oigfq http://seizuri.stocktrn.com/csk "