my mum always said that if you put too much salt in a soup or stew add a peeled potato and let it simmer for a bit until the potato absorbs the saltiness.

@helpfulnatural

7 жыл бұрын

That works for over salted gravy as well. :)

@duniazaddenna9627

7 жыл бұрын

kokoro nagomu mum and grandma do that as well!!!!

@ginduf

7 жыл бұрын

i guess so, i'm a grandma and i heard it from my mum. LOL

@metorphoric

7 жыл бұрын

This is true

@Artbug

7 жыл бұрын

Didn't work for my potato soup :/

You can also pickle with any non-iodized salt. Iodine breaks down the texture of the things you're pickling, so avoid iodized salt for that purpose.

@Dan_The_Dude

7 жыл бұрын

Kim Drennon my uncle tried pickling a few times but it always ended up mushy, I guess that explains it!

@originalhgc

7 жыл бұрын

Be careful about that. If pickling with kosher salt, do not use Morton's, which includes an anti-caking agent that will discolor your brine. Use Diamond Crystal kosher salt, which is (nearly) pure NaCl.

@ena3969

7 жыл бұрын

Kim Drennon, that explains why the things i pickle go mushy 😑 thanks for the tip

@ThisIsMySig

7 жыл бұрын

Or, you could just use pickling salt. Problem solved.

@djawnsjhilson218

5 жыл бұрын

That's very informative. Thank you for sharing!

Thank you for explaining the various salts available: their origin, texture and use, flavor, how they get their color, etc. I would like more info on what foods are more flavorful with a particular salt. I found myself in a quandrum trying to choose, now I am better informed. Question: is iodized salt still necessary for the older generation?

I love Himalayan Pink Sea Salt! I use it for almost everything, much softer flavor and it contains many beneficial minerals. I also like Redmond Real Salt from mines in Utah. It also contains many beneficial minerals and tastes great! Kosher salt for most cooking/baking projects.

@mandime4798

7 жыл бұрын

helpfulnatural Real salt is my absolute go to, but only because the pink salt is so pricey. Pink salt is amazing on chocolate dishes.

@helpfulnatural

7 жыл бұрын

I have found really good deals on the pink salt at T.J. Maxx. Coarse for a salt grinder and fine for shakers. I've found well known quality brands that I had been buying online previously!

@isidorakurti1359

7 жыл бұрын

mandi me They have it at Trader Joes for 1.99

@mandime4798

7 жыл бұрын

helpfulnatural I wish I had a Trader Joe's. I'm hoping to find a deal on Amazon now I have prime.

@mandime4798

7 жыл бұрын

takoyucky Being trace minerals, by definition you need very, very little of them.

Thank you for this video and for pronouncing everything correctly.

Great presentation!

The title said which salt to use and you never told us what salt to use in what kind of food. Disappointed

@LenkaLiman

5 жыл бұрын

But he dit. At the beginning, he says what to use in baking and how to substitute, then how to use flaky salt, and so...

@wonghow

5 жыл бұрын

@@LenkaLiman No he did not show you when to use the salts. He only gave the properties of each of the salts. It is assumed that we are expected to figure out when to use these properties? The Black and Pink salts get their properties from the environment, but what food do you use it with instead of table salt? That is why 63 people did not get the answer

@nikokaderabek4501

5 жыл бұрын

Clickbate

@WR3ND

5 жыл бұрын

Beyond the main things he mentioned, the rest are just personal taste or flair. There is no general culinary reason to use Himalayan pink salt over other kinds of rock salt or sea salt, for example.

@jiggempurfelwhat3814

5 жыл бұрын

Nah he did though. Bottom line is salt is salt aka sodium chloride. Used to dissolve for cooking will result the same other than measured amounts (which he mentions) but duh. When to use what salts boils down to table salt for quick dissolving, kosher for ease of use cooking, pickling salt for (you guessed it) pickling, and the rest as "finishing salts" which means you top without dissolving for aesthetics or texture. He says all of this.

Fabulous Joseph. Just wonderful. Thank you so very much. I feel the sugar and flour ones coming. Have a great weekend!

@sendoh7x

7 жыл бұрын

Therapeutic Calm yes flour please

I learned a lot about what I wanted to know. Thank you for this video.

There's also pink salt from the salt flats in Uyuni (Bolivia) and Persian blue salt, both totally recommended!

Thomas Joseph , love all your educational videos .

Congrats Thomas!!!! Proud of you!!1

Pink Himaylan salt tastes SO GOOD!

Wonderful video Thomas !!

Awesome! Love your channel!

Very interesting video. Thanks for explaining the differences between fleur de sel and sel gris. I always have fleur de sel in my kitchen, it's my favourite. Merci!

This guy is amazing!💖

i love these videos, they help a lot with international cooking: i never really understood what kosher salt was, and this definitely helped clear that out! thank you so much

I love this kind of vids on food item categories or basic knowledge! Comparison of sugar, oil, flour or other ingredients are really helpful. Thx.

favorite food channel to watch on youtube! Make more videos!

That black Hawaiian salt is so beautiful! Learned quite a lot from so much salt.

Love this video. I happened to do a salt comparison the other day of what was in my pantry. I recently discovered what smoked sea salt was. I bought some and love it! Thanks for educating us 😀

@user-ub8er9pe2h

2 жыл бұрын

Hello, I read your comment. A great one by the way. Tell me please, what is smoked sea salt. Thank you.❤️🙂🍴

How should I use bath salts?

@shivambhatt2724

7 жыл бұрын

Probably not in food :P

@themagicmovies

7 жыл бұрын

Scrolled down the comments just to see if somebody said this yet

@hazelcream1

7 жыл бұрын

Pablo Tejano use it when you are slow cooking yourself in the bathtub. Heard it helps to tenderize the meat.

@vsilverisisv

7 жыл бұрын

If you are referring to epson salts, generally 2-6 tablespoons is recommended depending on the size of your tub and how much water you disburse. If you are referring to crystallized meth, I suggest avoiding it completely as it is illegal and can cause visual, auditory and even tactile hallucinations, cause you to not recognize friends and family due to paranoid delusions, develop seizures, rot your teeth completely out, along with the risk of death due to accidental overdose.

@shivambhatt2724

7 жыл бұрын

You're definitely a tumblr user aren't you?

Awesome video! So much I didn't know.

Awesome! I've wondered about these different types of salt for a long time, and it explains why youtube chefs always look like they're over-salting their food (they're most always using kosher salt rather than iodized table salt). I know tons of people who are suddenly all into using the Himalayan pink salt, too. Great info!

please make an episode on spices and curries next #KitchenConundrums

@thehomeplatespecial597

6 жыл бұрын

Duebrick that would be great

Brilliant ! thanks for the clarity...

I love Utah's Real Salt. It's mined and is somewhat pink like the Himalayan sea salt. The flavor is wonderful.

@CuriousCat777

5 жыл бұрын

erbunne it’s cleaner then the Himalayan salt imo

@iloveamerica1966

5 жыл бұрын

In the winter I use yellow New Jersey Road Salt. But the stuff from New York or PA is pretty good, too.

That was interesting video. You guys should do a flour video and the different types and grade of flour.

thomas joseph ur so good at speaking on camera

LOL Longtime cook here who learned early on the hype of the salt industry. Any chemist will tell you that salt is salt. It's a rock. I've seen it all - "health properties of Himalayan salt", "smoky earthiness of salt from the Mediterranean", superiority of "sea vs land" salt. (All salt is from the sea,) I've seen folks replace salt that "went bad" despite the fact that its hundreds of millions of years old (iodized will turn after a while) I once participated in a "salt tasting" and of course none of us got the correct salt or chose the outrageously priced over plain kosher. LOL Like the wine tastings where red and white are switched yet get praise from "experts". Every Christmas I get expensive salts claiming "best" for pasta, pies, eggs, tomatoes, etc. The taste is "strong", "mild", "harsh", "breathy" and "subtle". I use Kosher salt on virtually everything except where table salt is explicitly required. Flavored salts are a different creature.

Thank you so much for this video I've been looking for somebody to explain salt just the way you did. I'm excited to start cooking with all the different salts out there now. Thank u so much👍😊

Great video, thx. I wish you would've covered prices AND health info if applicable (is any of the salt options a bit better for ppl with cardiovascular risk)...

Have you seen Oryx Desert Salt on shelf in Whole Foods? It is from an underground salt lake in the Kalahari Desert in Southern Africa, from a remote, pristine uninhabitable area. It is a renewable sustainable source, and is free from any pollution or contamination. Still contains vital trace elements and minerals and is not processed or refined. Naturally organic and delicious. Their grinders have a ceramic mechanism so is 20x and more refillable and doesn't grind plastic into your food.

Love this video. Please give us more Thomas videos!!

What are each typically used for? I use the pink on and in most things. NaCl for pasta water though.

@shivambhatt2724

7 жыл бұрын

In India we (or at least the people I know) use Pink Salt in lemonades. Gives it a little something extra in flavour.. A sort of rock-ey or metallic hint but in a good way..

@WolfieSilveira

7 жыл бұрын

Jeff Ward I use Himalayan and sea salt for most things while cooking, because the taste is so much better only use regular table salt for baking

@R3dGhost21

7 жыл бұрын

NaCl is just regular table salt though

@DessertGeek

7 жыл бұрын

There's really salt you put *in* dishes (mainly kosher/table) and salt you put *on* dishes (the finishing salts). And the second option really seems to go down to taste. Like I tried a great salt the other day that, thanks to the huge flakes, made the custard way too salty. But it was smoked and I really want to try it on a steak next.

@JulianDavies18

7 жыл бұрын

Jeff Ward but all salt is NaCl...

That looks like my kitchen island on a Saturday night 😎👀🍚

pickling salt is also great on popcorn

The best salt you could possibly use for your health is Pink Himalayan. It not only contains Iodine but many many beneficial minerals as well. If you don't like the rocky texture, you can always grind it down further in a coffee or spice grinder. You wont notice the difference in taste except if you accidentally powder it, use much less.

I agree with the statement from Ridogg81 but I did enjoy learning about the different salts. My son gave me a sampler gift from The Salt Experience and it was the best gift I have ever received for my kitchen. Your explanations of the types of salts there are helped me to decide how best to use them when cooking. Thank you for sharing.

that was my request!thanks and love you joseph.

Live in France and usually sel gris is all I use. Commonly knows as sel de guerand. Fleur de sel is quite rare not commonly found is normal grocery stores

0:52. Rounded particle has less surface area therefor should dissolve slower. It's the smaller size of the iodised salt particle that makes the dissolving faster.

Great video and really helpful. Would you consider doing a series of videos actively using each of the types of salts?

I like the way he talks n explaining things

Can you please do one for different types of oil? I've heard that we shouldn't use olive oil to cook because of the low smoke point

@2centprofitgmailcom

5 жыл бұрын

kzread.info/dash/bejne/e3aMuo-CqZyvlKg.html

I was told by locals that the black Hawaiian salt has charcoal "mixed" with it to give it that color as well as giving it detox properties. Maybe different salts? I like the taste and the fact that it messes with folks, heh.

I love your videos and have tried a few recipes. Short bread cookies are our fav! More than anything, my questions about the ingredients and process are all answered before I cn ask my questions!! I have enjoyed cooking and following these hacks/tips from your videos!! I will be making garlic cheddar biscuits from your video tonight! Can you please share your recipe for Croissants?

How about an episode on different flours? I have tried to substitute almond flour with different types and have no idea which works better and why in different recipes there are different types of flour.

Thank you for the great visuals and a great introduction. I'm sorry, but myself and another commenter are baffled as to when to use which salt how?

Thank you for the absolute gem of a tutorial video! At long last I have a video to present to my wife that would explain my collection of salt.

Thank you for showing us and explaining each one of those salts. I do know that the "pink Himalayan salt" gets its pink hue from all the "underwater sea life" that died and sank to the bottom and became part of the salt layer. (bones, marrow, vertebrae, blood, vegetation, plankton, etc.". Thumbs up and God Bless

Wow! thank you for sharing!

This needs way more views. I didn't even know so many varieties existed. This pandemic has made me take a more deep appreciation and interest in cooking and its anatomy, if you will. Clearly there is a lot to learn and that's both daunting and exciting because even the world's best chefs with years of experience have said culinary is a never ending education. It's also a good way to brake the monotony of ramen noodles, lol.

Please make videos regarding spices like star anise, cinnamon, peppers (szachuan, blackpepper, etc), galangal, turmeric, clove, cardamom, fennel, corriander seeds (sorry, not native english speaker, i think there is a specific name for it, but i cant remember it), the pricy orange stamen of purple flower that is called as the gold of spices, etc and their commonly used on dishes categories

@SyedAhmed-gf9wx

7 жыл бұрын

Mas Rifqi Saffron

We have about 10 different types of salts, not including the flavored salts. We rarely ever use the fine table salt anymore. Most of them are course and in salt grinders, except for the Kosher and Pickling . Our favorite is Course White Sea Salt and Course Pink Himalayan Salt. I also love Celery Salt! By the way, you skipped my Red Salt and Blue Salt. We keep just as many types or peppercorn. Have you made a video on using different peppercorns

Are all these other posh salts iodized.. As a doctor i forsee us going back to iodine deficiencies /goitres which had been eradicated

love this video! great info

Hey Great video, Can you give more details of different dishes one can make with Himalayan and black salt.

When I started watching this video, the title and the intro led me to expect these things from the video: 1) What is each salt and what do they taste like? 2) When/how to use them? 3) What to do when you oversalt a dish? Only (1) was actually answered. The video really doesn't accomplish what it set out to do, and isn't useful at all.

Just the First half of the video was about Kosher salt and the second half was used for the other 8 or 9 .. thank you for showing me them :)

I so wanna try the Hawaiian salt ... never heard of that before. Always been a big fan of fleur de sel :)

Great... what a Great salt class... thank you so much....

Great Video!

Me: Wow thats so details and interesting Inner me: its all the same

My ethnicity is Cambodian and I eat chilli salt with sour fruits lol any salt works for me!

Please create a video of what type of foods to use these for

@attomicchicken

6 жыл бұрын

Skye Hagenstein I can tell you not to use black salt with rice

depend how salty my mood today. maybe monday himalaya mood. i guess less salty on saturday

Well, there was an experiment done where there's a taste test and nobody can distinguish which is which. If you stand up for your descriptions here, I'd be more interested if you can identify each type of salt. If you ace it, It'll be an honor to be one of your subscribers.

Pink Himalayan Salt is a lot better and healthier for you than traditional table salt because it has minerals and it’s not processed! I sprinkle it on everything ^^

Awesome Presentation... Who would've known after all these years of using Morton Salt and simply walking by all the others... I also dump Morton Salt into my Pool. Now I know... Thanks TJ... JP

love this!!!!

Accd to this video, I go for the third one. It has less sodium in it. Bigger the grains, the better for me. Some of them have sweet taste even.

Thanks. Would be nice if you have caption. Only the names of product for eg names of salts, you mentioned in this video because some of the items we have never heard of, is hard to understand. Thanks for lovely videos

I would appreciate spanish subtitles to this wonderfull and useful video!! Thankss

Malden is on the East cost of England not the South. Small town on the river Black water. Well-worth a visit.

Where can I buy this awesome Apron?! I want it yesterday 😍

When it comes to the finishing salts, used normally the way they should be, their impurities give you an extra dimension with negligable downsides. However, some of those impurities are actually toxic, particularly the Himalayan Pink Salt. If you decide to go over-fancy and use it in everything you cook, completely knocking out every instance where table salt would have been fine, AND you cook often (minimum one meal a day) OR cook very salty things (putting it on French Fries or potato chips), you can end up making yourself sick. Worth mentioning. Thankfully the higher price of these salts keep people from being ridiculous with them, most of the time.

Chicken salt is very popular in some regions and is starting to make itself known in the USA. It is a flavoured salt.

Now I understand what kosher salt is ! Thank you for these explanations

I see a lot of chefs using very coarse salts when seasoning meats - like that English sea salt he referred to. Likewise the chefs say to find high quality rock/sea salts for seasoning - not just kosher salt. Anyone know which one is best?

You forgot about rock salt and celtic sea salt. And you didn't really answer the question on what to do when you over salted your food. You just explained or gave a tip on how to prevent that from happening. 😅👊 but good vid though 🙂

@helpfulnatural

7 жыл бұрын

If you''ve over salted soup, stew or gravy, you can simply peel a raw potato, cut it in half, then place one half of the potato cut side down into the pot with whatever food you are cooking. This will absorb a good amount of the salt.

@gunhedd5375

7 жыл бұрын

Rico Ortega • The sel gris is Celtic sea salt; just an FYI. (I use kosher, Himalayan and Celtic sea salts all the time.)

@gunterhoepers5907

7 жыл бұрын

There is a simple rule. Never ever over salt. No excuses for doing it. That's a question should never be made.

@ricoortega2831

7 жыл бұрын

Gunter Hoepers and that's a grammar never to be used.

@varietymom2931

6 жыл бұрын

helpfulnatural thank you for this tip! I have tossed out food because of over salting now I won't have to lol

What about seasoning salt? What's in it to give it the red color? What do you use it for vs. the uses for sea salts?

I love sea salt on sweets (like chocolate or caramel) but I hate putting it on salads or meat, because I feel that it is too salty and if I just put less, then the meal is not salty enough until I come across a crystal. I know, I know first world problems... 😄

that's really cool two hear about the pickling salt my husband and I when we go grocery shopping we always buy pickles for the pickle juice because we found that pickle juice is really good for you know I know why because of what kind of salt is in it

Thank you for all the knowledge you share! 💞💞💞

There's another video I watched that said you should mostly only salt before, because the salt needs that time to penetrate into the food

I understand when to use iodized and kosher salts. These are the ones recipes call for. But even the more elaborate and excellent dishes don't call for any of the others. How and when do I use other types?

Maldon salt is the salt of the gods. A few tiny pyramids of this sprinkled over chocolate Häagen-Dazs (or any high-butterfat ice cream) takes an already good thing to ever greater heights. I've even been known to use this as a finishing salt for just about everything from caramel to steaks.

I’m confused. The video doesn’t discuss the usage of each salt... I’m so disappointed !

I use pink salt for seasoning, cooking and finishing. Is this okay or should I be using a specific salt for cooking? I don't want to use table salt for cooking bceause its unhealthy.

Well done!

Wow..I didn't know there were so many salt versions..

This was good. I was hoping you might talk about Kala Namak (vegans use it to simulate the taste of eggs). Also, it seems easier to over-salt when a liquid is hot since it's harder to taste salt at higher temperatures, so that could be a good tip. I've heard people use raw potatoes to remove salt from soups, but of course it's always better to avoid over-salting in the first place.

Which one is the best salt for cake baking in general ?? Or for adding into a buttercream?

I gotta get my hands on that black salt. I love salt.

Is it enjoyable to crunch into a big piece of salt in your salad or steak. I have never found that to be enjoyable even if I love salt.

You should have written typical application (for example "fleur de sel" in energetic home made beverages, fish and meat, etc) and price per Kg.

very informative video

Thank you for sharing 👏😊