Which Salt?

[MSK2193]

I ran a brief experiment on different salt types to flavor beef in an attempt to discover what salt is used by a local restaurant. Call me crazy!
I'm sure it has been done a million times before, but which is your favorite?

For me....... The Camargue Fleur de Sel ended up being my favorite to marinate , but the black lava the nicest (mildest) finishing salt.

Now that I have the salt "covered", coarse pepper varieties will be my next experiment.

 

[smokerjim]

To tell you the truth I probably couldn't tell the difference between regular salt or a high end one, or for that matter rock salt. but nice experiment. Be interesting to see what people say.

 

[kilo charlie]

I ran a brief experiment on different salt types to flavor beef in an attempt to discover what salt is used by a local restaurant. Call me crazy!
I'm sure it has been done a million times before, but which is your favorite?

For me....... The Camargue Fleur de Sel ended up being my favorite to marinate , but the black lava the nicest (mildest) finishing salt.

Now that I have the salt "covered", coarse pepper varieties will be my next experiment.

You should take that Kosher Salt and throw it in the smoker and make your own smoked salt.. the black salt is good for finishing Instagram photos

 

[SmokyMose]

No "favorite" salt here. They have different densities but they're all salt.
Never heard of either of those salts.....
Curious to see the Pepper experiment.

 

[Nodak21]

“Nobles” smoked salts are really good finishing salts. Otherwise usually just kosher, or sea salt grinder for me.

 

[Fueling Around]

Salt is salt to me even though I have pickling, Mediterranean sea, and Himalayan (mined) in the cupboard. We use very very little in cooking as both of us have HBP issues.

My wife prefers a mixed peppercorn blend we get at a local co-op store.
It is comparable to readily found store brand Alessi mixed peppercorns.
Black, red, white, and green peppercorns are the mix.
I also keep a small stock of white peppercorns to use for recipes that need white pepper.

 

[chef jimmyj]

Great that you found some you like. I've done Salt Taste Testing with my Students. Some taste little difference if any. Some noticed distinct flavor and texture differences, straight up or as a Finishing Salt. None of us tasted any difference in Sauces or Marinades. Too many Big Flavors for the assorted Salt Flavoring Minerals to compete with. I guess there were no Super-Tasters! ...JJ

This is my favorite Whole Black Peppercorns....

 

[SmokinAl]

I use Kosher salt on everything, unless I’m canning, then I use canning salt.
Al

 

[Torch&Tone]

Among (unsmoked) salts, the colors can add a nice visual touch at the end, but I've never noticed any flavor differences from the minor impurities that create them. Sodium chloride is sodium chloride. Variations in the size of the crystals, though, can create big textural differences and dissolution rates. I know it's overkill, but I even have an extra spice grinder set aside for making extra-fine salt, when I want it super-evenly distributed and to dissolve instantly.

FYI, bigger air gaps between bigger crystals means that 1 tsp of regular table salt is not the same as 1 tsp of kosher/flakey salt, just in case you need to make a substitution in a recipe.

Peppercorns vary much more considerably: different ripeness when picked produces different colors (white, black, green) and also different flavors. I find white peppercorns to have a bit more earthy, herbal notes than black, and love them fresh-ground on soups, potatoes, etc. Green is more rare. Curiously, the red/pink peppercorns, often included in pepper mixes, are not only a different species, but from a different family altogether.

For a fascinating read on history, I recommend Nathaniel's Nutmeg, which explores the cutthroat 17th-century spice trade between Europe and the East Indies, when spices like pepper ultimately commanded more than their weight in gold. It also goes into why the Dutch basically pulled out of North America, handing Manhattan (Nieuw Amsterdam) over to the English.

 

[MSK2193]

Variations in the size of the crystals, though, can create big textural differences and dissolution rates.

That is likely the biggest contributor to the differences. Thank you.
And, I now have a new book to read (as soon as it gets in!)
Thank you,
Michael

 

[Steve H]

Interesting. I've never gave salt a second thought other then grain size or being smoked. Or when pickling.

 

[pushok2018]

Have not tried anything but Italian sea salt and Kosher salt - work perfectly for my taste. Didn't bother with trying anything else....

 

[bradger]

I'v been experimenting with the different pepper corns.
as far as the salts are concerned i like the course salts for pre seasoning.