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Watched first episode (Fat) of Salt/Fat/Acid/Heat on Netflix. Has anyone used the salt brine
- Thread starter marilynfl
- Start date
Just looked at this recipe and the salt in the bread. . .
two TABLESPOONS of kosher salt in the dough?? For only 5-1/3 cup flour. . . I would be more worried about that. Seems like way too much salt to me.
I just made a 5-1/2 cup bread recipe using sprouted spelt flour and various brans and some flax meal and I only used 2 teaspoons of regular salt.
Does a teaspoon of regular salt weigh the same as a tablespoon of kosher?
I dunno; the brine seems ok, but that kosher salt in the dough. .
Is this recipe suppose to come out very salty tasting?.
two TABLESPOONS of kosher salt in the dough?? For only 5-1/3 cup flour. . . I would be more worried about that. Seems like way too much salt to me.
I just made a 5-1/2 cup bread recipe using sprouted spelt flour and various brans and some flax meal and I only used 2 teaspoons of regular salt.
Does a teaspoon of regular salt weigh the same as a tablespoon of kosher?
I dunno; the brine seems ok, but that kosher salt in the dough. .
Is this recipe suppose to come out very salty tasting?.
mistral, the recipe specifies DIAMOND kosher, a larger granule than Morton kosher salt.
Bon Appetit specifies one tablespoon of Diamond Crystal versus one and a half teaspoons of Morton for their recipes.
Sea salt is an even smaller grind so you would use less of that. I don't know where regular old Morton iodized salt falls in.
There are a bunch of articles about salt variances now. I wish I could see the salt equivalency chart in her book. But it was a library book and now that it's a TV series, the book is always checked out.
Bon Appetit specifies one tablespoon of Diamond Crystal versus one and a half teaspoons of Morton for their recipes.
Sea salt is an even smaller grind so you would use less of that. I don't know where regular old Morton iodized salt falls in.
There are a bunch of articles about salt variances now. I wish I could see the salt equivalency chart in her book. But it was a library book and now that it's a TV series, the book is always checked out.
Difference in morton's and Diamond
I've posted that below--and the recipe does give the equivalent of sea salt. I don't think the amount of water is too much for the area of a baking sheet. And I wonder if the top almost has something like a "sprinkle" of salt on it from the brine. I think it would be delicious.
When it comes to Diamond Crystal and Morton’s, their flake size differs considerably. Whereas Morton’s thin crystals are made by crushing salt granules between high-pressurized rollers, Diamond Crystal’s patented pan-evaporated process creates smaller, pyramid-shaped flakes. This makes the Diamond Crystal salt finer and less coarse than the Morton’s, so it takes up less space.
At the end of the day, 2 teaspoons of Diamond Crystal salt equals 1-1/2 teaspoons of Morton’s, making Morton’s more “salty.” So, if you’re making a turkey brine or anything that calls for large quantities of salt, reach for Diamond Crystal. After all, you can always add more salt later but it’s much harder to fix an over-salted dinner! But for boosting flavor, a pinch of Morton’s delivers more bang for your buck.
I've posted that below--and the recipe does give the equivalent of sea salt. I don't think the amount of water is too much for the area of a baking sheet. And I wonder if the top almost has something like a "sprinkle" of salt on it from the brine. I think it would be delicious.
When it comes to Diamond Crystal and Morton’s, their flake size differs considerably. Whereas Morton’s thin crystals are made by crushing salt granules between high-pressurized rollers, Diamond Crystal’s patented pan-evaporated process creates smaller, pyramid-shaped flakes. This makes the Diamond Crystal salt finer and less coarse than the Morton’s, so it takes up less space.
At the end of the day, 2 teaspoons of Diamond Crystal salt equals 1-1/2 teaspoons of Morton’s, making Morton’s more “salty.” So, if you’re making a turkey brine or anything that calls for large quantities of salt, reach for Diamond Crystal. After all, you can always add more salt later but it’s much harder to fix an over-salted dinner! But for boosting flavor, a pinch of Morton’s delivers more bang for your buck.
I was wrong saying the granules are larger. They are, in fact, smaller but weigh less (see photo).
Picked up Diamond salt a year ago while in Pittsburgh as I've never seen it in my stores. I was interested after Traca mentioned that most restaurants used "the red box."
And because I am the geek that I am, I weighed out the salts since I don't have the S/F/A/H book to view her comparison chart.
Clockwise, starting in upper left: 1 TBL each
Diamond Kosher: 8 grams
Morton Kosher: 16 grams
Sea salt (fine): 22 grams
Morton Iodized table salt: 20 grams
The issue: Say you were following a recipe originally developed with Diamond Kosher salt that called for 1 TBL -- you would get far more saltiness if you simply measured 1 TBL of any other salt variant.
But if the recipe specified weight, you should get the same result.
LONG LIVE RECIPE WEIGHTS!
PS: The Diamond box says 1/4 tsp = 0.7 grams so their TBL would be 8.4 grams. Obviously their equipment is more accurate than my kitchen scale.
https://pix.sfly.com/asfwJ0
Picked up Diamond salt a year ago while in Pittsburgh as I've never seen it in my stores. I was interested after Traca mentioned that most restaurants used "the red box."
And because I am the geek that I am, I weighed out the salts since I don't have the S/F/A/H book to view her comparison chart.
Clockwise, starting in upper left: 1 TBL each
Diamond Kosher: 8 grams
Morton Kosher: 16 grams
Sea salt (fine): 22 grams
Morton Iodized table salt: 20 grams
The issue: Say you were following a recipe originally developed with Diamond Kosher salt that called for 1 TBL -- you would get far more saltiness if you simply measured 1 TBL of any other salt variant.
But if the recipe specified weight, you should get the same result.
LONG LIVE RECIPE WEIGHTS!
PS: The Diamond box says 1/4 tsp = 0.7 grams so their TBL would be 8.4 grams. Obviously their equipment is more accurate than my kitchen scale.
https://pix.sfly.com/asfwJ0
richard-in-cincy
Well-known member
I was aghast at how much salt she flung in that show.
Granted, i use very little salt in my cooking and the only things I (as)salt on my plate are tomatoes, popcorn, and pommes frites. But yeah, i think she was very heavy handed with it because she was extolling the virtues of salt and they had to show her joyfully using it. Her food would have been too salty for me to eat and i dare say it would have been too salty for her as well.
Granted, i use very little salt in my cooking and the only things I (as)salt on my plate are tomatoes, popcorn, and pommes frites. But yeah, i think she was very heavy handed with it because she was extolling the virtues of salt and they had to show her joyfully using it. Her food would have been too salty for me to eat and i dare say it would have been too salty for her as well.
oh, I know. I am desperate for those beef short ribs (SALT), except...
One: With the amount of salt she put on prior to cooking them I would bloat into a Marilyn-shaped balloon.
Two: Samin then adds a marinade using MORE SALTY ITEMS. WTJ!
Three: I do not have a spare liver to sell in order to pay for that amount of meat.
Four: But MAN. I could almost taste that falling-off-the-bone meat. See...it's people like her that keeps me from being a vegetarian.
One: With the amount of salt she put on prior to cooking them I would bloat into a Marilyn-shaped balloon.
Two: Samin then adds a marinade using MORE SALTY ITEMS. WTJ!
Three: I do not have a spare liver to sell in order to pay for that amount of meat.
Four: But MAN. I could almost taste that falling-off-the-bone meat. See...it's people like her that keeps me from being a vegetarian.
G
Guest
Guest
The whole Salt episode changed my ways
Hadn't thought much about what kind of salt to use in the past; usually used Morton's Kosher because it is easy to get here. Tried the pink stuff, turned to mush in our humidity. Morton's turns wet here too so hard to sprinkle. The Hawaiian salts are trendy but not too practical. After watching the full Salt episode I ordered Diamond Crystal and Maldon salts. I'm done with Morton's for sure. So far I am very happy with my new purchases.
Hadn't thought much about what kind of salt to use in the past; usually used Morton's Kosher because it is easy to get here. Tried the pink stuff, turned to mush in our humidity. Morton's turns wet here too so hard to sprinkle. The Hawaiian salts are trendy but not too practical. After watching the full Salt episode I ordered Diamond Crystal and Maldon salts. I'm done with Morton's for sure. So far I am very happy with my new purchases.
I changed to Diamond Crystal several years ago and love it. Much less chance of over salting
whatever it is I’m seasoning. Keep it in a crock by the stove and am so used to how much I need to “pinch” for the right amount. Unfortunately it is very hard to find here. Also had to order from amazon. Hard to believe when it seems to be the salt of choice for chefs. Also keep Maldon salt in a container next to the Diamond Crystal. There is no so-called table salt in the kitchen. We use sea salt in a grinder at the table when needed.
We don’t put salt in oil and vinegar salad dressing and salt salad greens with Maldon salt before adding the dressing. It makes a huge difference. I think that tip came from Bobby Flay.
Assume the comments on “too salty” on many recipe reviews are a result of using the wrong salt.
whatever it is I’m seasoning. Keep it in a crock by the stove and am so used to how much I need to “pinch” for the right amount. Unfortunately it is very hard to find here. Also had to order from amazon. Hard to believe when it seems to be the salt of choice for chefs. Also keep Maldon salt in a container next to the Diamond Crystal. There is no so-called table salt in the kitchen. We use sea salt in a grinder at the table when needed.
We don’t put salt in oil and vinegar salad dressing and salt salad greens with Maldon salt before adding the dressing. It makes a huge difference. I think that tip came from Bobby Flay.
Assume the comments on “too salty” on many recipe reviews are a result of using the wrong salt.
I have both Diamond and Morton's but do like the big flakes of Morton's for
things to just get a crunch in some things. But Diamond IS hard to find.
I do think it is interesting how many chefs on cooking shows criticize the contestants for not enough salt. It is probably #1.
things to just get a crunch in some things. But Diamond IS hard to find.
I do think it is interesting how many chefs on cooking shows criticize the contestants for not enough salt. It is probably #1.
The reviews of Ina's recipes at Food Network often complain about saltiness. Recently
she has made a comment on wanting lots of flavor as she is tossing in salt so she must be aware of the comments. I generally cut the salt back if making a recipe of hers and haven’t noticed any under seasoning.
I am a bit salt sensitive and don’t require a lot for my food to taste good to me. I guess it's all a matter of taste, lol. Anne Burrell is another who salts very generously as does Michael Symon.
she has made a comment on wanting lots of flavor as she is tossing in salt so she must be aware of the comments. I generally cut the salt back if making a recipe of hers and haven’t noticed any under seasoning.
I am a bit salt sensitive and don’t require a lot for my food to taste good to me. I guess it's all a matter of taste, lol. Anne Burrell is another who salts very generously as does Michael Symon.