What types of salt do you use in your kitchen? I use kosher salt for most of my cooking and baking. I use various types of sea salt for seasoning stuff at the table. And I like the Real Salt brand sea salt for popcorn.
Sel de l'ile de Noirmoutier or Sel De Camargue or sel De Guerande for cooking and seasoning. Cheapest possible heavy grained salt (similar to Kosher) for cleaning my cast iron skillets and baking a salt crust. Unbleached, unwashed.
I have a lot of good salts to choose from in France.
I cook with kosher salt and season with sea salt.
I usually use salt with added ... okay, I just looked in the dictionary, but I'm still not sure; with what we call 'jod', which I thought was 'yod' in English, but the dictionary says it's iodine, which I know as the reddish brown substance used in hospitals on an area to be operated on ... I'm confused ...
I also sometimes use sea salt, because it's rich in jod, yod, iodine ...
Sea salt is the best, as it has a lot of necessary elements to make our life happier. Just don't overdo on it.
Years ago iodine was added to salt to prevent a certain illness caused by being deficient of the substance in ones diet.
Not sure I can remember what the illness was I think it may have been thought to be thyroid problems, maybe not I will see if I can find out.
In the UK, I think it is no longer considered necessary to add it as a supplement to the diet now, maybe iodine is a natural substance in some sea salt? Not sure but I am curios to know more about it now.
BTW the answer to which salt I use is sea salt and I add it at the end of cooking; usually to the meal on my plate if I am adding it as I cook (roast potatoes say) it is usually not the fine one.
Added this as I found it a good explanation:
http://www.thyroid.org/patients/patient … iency.html
Sea Salt, although I don't add salt to much. I love all sorts of spices and find they do a fine job of flavoring. Many pack a nutritional benefit as well.
For me personally, I don't add any salt when cooking with items from a packet, packaging or a can. Reason being that products either already have enough salt and/or sugar within the contents.
Saxa for me, straight out the container.
Thought. If out parents never put salt in food neither would we.
This has been a very interesting discussion. I have learn a lot from reading what others use. I use different salt and seasoning depending on the dish -- regular salt, seasoned salt, sea salt, dash. I try never to over do it and I experiment a lot with other types of seasonings and spices. My goal would be to limit salt to the "absolute" necessary or no salt at all.
There is so much made of the dangers to our health of eating too much salt. While this is true, the doomsayers often fail to take in to account that we do in fact require salt to live!
For the past twenty years or so, I have been using sodium reduced salt. This is salt where the harmful sodium is reduced by fifty or more percent and replaced by natural potassium. I simply cannot enjoy food that is not properly seasoned, so I find this an excellent way of finding a middle ground.
For those who are unfamiliar with sodium reduced salt, I am attaching a link to one particular product. It may not be available in your immediate locale but it will give you an idea of the concept and what to look for in your local market/supermarket. The difference in taste? There isn't one...!
Note that if you have a serious or semi-serious medical condition, you should always check with your registered medical practitioner prior to starting to use a salt substitute.
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