Anonymous wrote:
greetings. i just got a salt grinder but now am overwhelmed by the many choices of salt options. i just want a table salt that my children won't reject. all of the options i've seen are "Himalayan" and "celtic" and I don't know what to buy. what would a basic salt be called?



What would a basic salt be called?

MORTON"S.

My god.

Anonymous wrote:greetings. i just got a salt grinder but now am overwhelmed by the many choices of salt options. i just want a table salt that my children won't reject. all of the options i've seen are "Himalayan" and "celtic" and I don't know what to buy. what would a basic salt be called?

Anonymous wrote:I pack my kids in salts. It keeps them from going bad.

Anonymous wrote:I pack my kids in salts. It keeps them from going bad.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:greetings. i just got a salt grinder but now am overwhelmed by the many choices of salt options. i just want a table salt that my children won't reject. all of the options i've seen are "Himalayan" and "celtic" and I don't know what to buy. what would a basic salt be called?

Your children are going to reject the type of SALT you choose?

I weep for the future. Come to think of it, I weep for the present, too (OP, seriously, you can't coddle your kids this much.)

I'll be right here waiting for the sanctimommies to chime in that they wish they could help, but they don't allow their kids to have salt.

I'm not a sanctimommy (I think) but I can't really imagine being worried if my kid was eating unsalted food. I allow him to have salt, but if he doesn't choose it, that's OK too.

I actually got yelled at once for serving my kid unsalted food though. My son loves buffalo chicken flavor. So, sometimes I make him wrap sandwiches with deli chicken breast, buffalo chicken breast and those little spreadable cheese triangles in the blue cheese flavor. Once I was at the grocery store, and they had unsalted chicken breast on sale, so I tried to buy him some of that figuring that it didn't matter if the chicken had not taste because of the other ingredients. The lady at the deli yelled at me when she found out if was for my kid (kid was there and asked "is that for my sandwiches?") telling me that I was a bad mother, because salt has now been found to be an essential nutrient.

I'm sure salt is essential, but at least my kid eats enough processed food that he's not at risk like someone from the ancient Kingdom of Mali, where salt was more precious than gold.

Anyway, I can't really help with the OP's question, because my kid eats the Morton's salt in the blue container with the umbrella girl. I don't think you can put that in a grinder though.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:greetings. i just got a salt grinder but now am overwhelmed by the many choices of salt options. i just want a table salt that my children won't reject. all of the options i've seen are "Himalayan" and "celtic" and I don't know what to buy. what would a basic salt be called?

Your children are going to reject the type of SALT you choose?

I weep for the future. Come to think of it, I weep for the present, too (OP, seriously, you can't coddle your kids this much.)

I'll be right here waiting for the sanctimommies to chime in that they wish they could help, but they don't allow their kids to have salt.

Anonymous wrote:

Anonymous wrote:greetings. i just got a salt grinder but now am overwhelmed by the many choices of salt options. i just want a table salt that my children won't reject. all of the options i've seen are "Himalayan" and "celtic" and I don't know what to buy. what would a basic salt be called?

Your children are going to reject the type of SALT you choose?

I weep for the future. Come to think of it, I weep for the present, too (OP, seriously, you can't coddle your kids this much.)

Anonymous wrote:

Anonymous wrote:greetings. i just got a salt grinder but now am overwhelmed by the many choices of salt options. i just want a table salt that my children won't reject. all of the options i've seen are "Himalayan" and "celtic" and I don't know what to buy. what would a basic salt be called?

Your children are going to reject the type of SALT you choose?

I weep for the future. Come to think of it, I weep for the present, too (OP, seriously, you can't coddle your kids this much.)

Anonymous wrote:greetings. i just got a salt grinder but now am overwhelmed by the many choices of salt options. i just want a table salt that my children won't reject. all of the options i've seen are "Himalayan" and "celtic" and I don't know what to buy. what would a basic salt be called?

Know the Basics

Finishing Salt - Distinctive salts that add something special when sprinkled on food. Some finishing salts can also be used as cooking salts.

A good finishing salt has unique mineral, moisture, and crystal qualities that play off your food to create more flavor, better texture, and new beauty.

Cooking Salt - Salt for roasting, brining, boiling water, & seasoning. Some cooking salts can also be used as finishing salts or curing salts.

A good cooking salt is rich in trace minerals, inexpensive, and contributes to environmental and cultural preservation.

Grinder Salt - Salt for use in salt mills as a finishing salt.

A good grinder salt has virtually zero moisture, is unrefined, and is high in minerals.

Pickling & Brining Salt - Salt added to water to preserve foods in brine, or added to water to hydrate and tenderize (mostly meats) in brine.

A good pickling or brining salt is naturally rich in minerals, unrefined, and made in an environmentally supportive way.

Curing Salt -Salts for curing meats, such as in the preparation of dry cured sausages or hams. These salts can include one or more of the following: potassium nitrite, potassium nitrite, sodium chloride.

A good curing salt depends on the cure, and it is important to follow curing recipes closely. Never eat a curing salt by itself.

Guide to Artisan and Gourmet Salt Types

If you understand how each type of salt works in different cooking applications, the undiminished power of gourmet salt will be yours. Throw away your table salt! Save your kosher salt for de-icing the sidewalk! Pour your cheap sea salt (which is often refined!) into the bath tub! Start using artisan salts for every food you eat.

Fleur de Sel

About: Fleur de sel literally means "Flower of Salt" in French, and many classic fleur de sels are produced in regions of France - Guérande, Camargue, Noirmoutier, and I'ile de Ré. But the label 'fleur de sel' describes the way the salt is made and the qualtiies it possesses. Fleur de sel is a solar evaporated sea, lake, or spring salt with fine, irregular, moist, mineral-rich crystals made by raking the crystals that blossom on the surface of a crystallizing pan. Today, fine fleur de sel is made in countries around the world.

Impact: Commingles gently with food, adding a mild, delicate crunch.

Uses: Finishing salt for subtle foods. Cooking salt for specialty dishes. The best all-around finishing salt out there.

Learn more in our complete guide to fleur de del.

Sel Gris

About: Also known as gray salt, this salt has a hefty, moist crystals with a minerally saltiness and lots of moister. These crystals are made by raking crystals from the bottom of a crystallizing pan soon after they form, which gives them an irregular yet natural crystal structure. Sel gris are also ground into fine traditional sea salt for baking and other uses where a large crystal is not desired.

Impact: Deep, mineral crunch with enough moisture to ensure lasting power on the heartiest and moistest foods.

Uses: Finishing salt for steaks, chops, roasts, beans,roots, or other hearty vegetable dishes. Ideal all-around cooking salt.

Flake Salt

About: Dry, flakey crystals with a bright, sparkly saltiness. Flake salts appear naturally from solar or fire evaporation with pyramidal, flake, or layered parchment-like crystals. They typically have a lower number of trace minerals than fleur de sel or sel gris. Great for salting salads.

Impact: Crispy snap of intense but fleeting flavor.

Uses: Fresh vegetables; green salads; any dish where the full experience of salt’s most flamboyant texture or sensation is desired.

Flavored and Infused Sea Salt

About: Sea salt combined with spices, herbs, or other flavors. Flavored is typically best as a finishing salt. Best used to achieve effects that are difficult, expensive, or impossible to do otherwise. Flavors include truffle, chocolate, lemon, vanilla, and saffron.

Impact: This will depend on the base salt type and the flavor. Black Truffle salt has a garlicky, woody flavor. Lemon Flake has a pungent, candy-sweet lemon juice flavor. Saffron Salt is floral and lightly peppery.

Uses: Varies from salt to salt.

Smoked Sea Salt

About: Sea salt that is cold-smoked with hardwood for a smoky scent and woodsy color. Wonderful as a finishing salt adding smoky-rich aromas and flavors to everything from popcorn to salmon to chocolate mouse. Sometimes used in cooking, such as in brines.

Impact: Depends on the type of wood, the length of the smoke, and the type of salt. Usually dry flakes or grains, they can have flavors that range from warm oak and caramel sweetness to campfire grill char.

Uses: There is a smoked salt out there for almost every type of food. Halen Mon Gold for soups and eggs, Cyprus Hardwood for beef, Kauai Guava for popcorn, or Red Alder on a baked potato.

Rock and Quarried Salt

About:Rock salt comes from oceans that drying up tens or hundreds of millions of years ago, leaving us their salt, which has been compressed and transformed while it slept in the earth's crust, waiting to be quarried from the earth.

Impact:Hard, dry crystals with moderate to high mineral content and virtually no moisture, usually ground up mechanically for use as a finishing salt. Can have an intense and direct impact in the mouth.

Uses:Great for people who like to use salt grinders as a replacement for refined table salt.

Traditional Sea Salt - Fine and Coarse

About: Catch-all category for solar and fire evaporated salt made by periodically or seasonally harvesting crystals accumulated on the bottom of a crystallizing pan. Coarse, dry sea salts used in grinders are examples of traditional salts. Harvest might employ large plows drawn across a salt pan in Vietnam or spatulas scooping from a kettle in Denmark. Comes in both coarse and fine grinds.

Impact: Varies widely from salt to salt, though often hard and brittle to the tooth and bright and intense on the palate.

Uses: Finishing salt taking advantage of dramatic color and crystal formation and diverse cultural associations. Many traditional salts make good all-around cooking salts, while others are excellent for finishing.

Hawaiian Sea Salt

About: Salts from Hawaii are usually distinct, traditional sea salts. They are often infused with baked red alaea clay, which is composed of over 80 minerals, during the harvesting process. These red salts were used historically for ceremonial purposes such as blessing and purifying sea-going canoes, implements, and important household items. Others salts are combined with activated charcol, bamboo leaf extract, or left in a natural state.

Impact: Can be hard and crunchy if coarse, with a bright oceanic saltiness. Red salts are slightly ferrus and minerally.

Uses: Varies from salt to salt. Popcorn to mango, asparagus to pork sholder, Hawaiian salts are a versitle bunch.

Shio Salt

About: The Japanese have been making salt in this unique style for thousands of years. Seawater evaporated over fire, in a greenhouse, or other ways, then crystallized over fire to form exceptionally fine granular crystals. Aguni and Moshio salts are examples.

Impact: Complex, clean taste that bursts instantly from the crystals.

Uses: The small crystals don’t call attention to themselves, so use with any food where the ingredients should stay front and center but the fullest wealth and complexity of flavor is desired. Sandwiches, broth, sashimi, popcorn and steamed vegetables all love a good shio salt.

Unconventional Salt

About: Salts that fall outside the defining criteria of other evaporative salts. May be made using unusual, generally high-tech processes such as sequence vacuum evaporation or ion-exchange membrane concentration, and/or salts with unusual naturally or artificially formed crystals.

Impact: Varies from salt to salt. Can often be harsh, hot.

Uses: Some of these salts are used for curing. Others are used for industrial or chemical applications.