Although rock salt (the purplish looking stuff) smells like farts and has an interesting taste that's more than just salty. But yes, everything else does taste the same.

I read that last part in your voice haha

I would say there are different textures from different salts though! 😎

+drnsain that's the sulfur

+Food Wishes ...you can taste the difference, if you do have Indian black salt (which is actually rather pink). On its own it taste really awful - kinda sulphury pretty bad... but in some recipes it does quite well and it makes all the difference!

It only matters in things like baking, as he mentioned. For most things you season to taste.

I agree, Brian. Sadly, far too many people choose not to taste as they cook.

mwrkhan still makes a valid point, regardless if it "only matters for baking"

+Brian Bock It's still more accurate for things like spicing, brining, etc. And sure you can season to taste, but what if you want to replicate a recipe later on? If you weigh and record the ingredients then it's dead easy to replicate.

+Brian Bock 👌bam!!👍

I find some salts have different times before dissolving, For example I have sea salt that is really big crystals, you need to wait 5 minutes after adding it to the pot before tasting as it doesn't taste like you added any till it dissolves. Normal table salt dissolves rapidly and you can taste it almost instantly. So if you're not careful adding "crystaly" salt and don't give it time you can end up adding too much :) coz you taste and be like needs more then boom fuck it's too salty :)

+indianaP wnz Interesting point, maybe the increased surface area and the subsequent varying dissolution rate is what's causing the confusion.

Sorry, but table salt has iodine in it and iodine has a very distinctive metallic off-taste. While Himalayan and Kosher do taste the same, the table salt taste is distinctly different.

Yes, that's why I keep saying "except for salt with additives."

Oh please, no one can taste the difference between iodized salt and pure sodium chloride when it's used in a stew or baking. Maybe, maybe some people can taste the difference when crystals (that haven't dissolved) are sprinkled directly on something that you immediately eat. I even doubt that situation because Kosher salt or any flaky salt adds texture, just being able to identify it doesn't actually change what a product tastes like.. I use Kosher salt just so I can use my hands while cooking. It pinches better because the flakes are larger. For those of you that claim otherwise, please present a double blind study to confirm your bias. $100 says you can't. Keep up the good work Chef John - you've got at least one loyal chemist watching your videos :).

I like to think of almost every video as not-so-secretly being all about cayenne.

I know rightttt

Because there's no argument about Cayenne. It's perfect.

Well said 😂

too-shay

kek

PJSalt

+Ceri Wow. Twitch memes. Well, I was gonna ask which one is applicable for gaming but oh well! LOL

Seeing twitch references on a food video 4Head

Ideally. Kitchen scales aren't terribly expensive either.

Yea, but grams are so confusin here in Marica

Grams aren't confusing we use them in America all the time when we buy our weed.

Isn't that the same thing?

Zishy The really good stuff is almost always sold by the gram.

Chef John you are perhaps the most reasonable educating Chef personality out there, and I applaud you for having the courage to brave the wilds of the internet while dispersing good sense.

You're the bomb, chef! Keepin' it kosher

+Akato But, I am superior.

Food Wishes See, that's act, but sometimes it's not that clear :)

+Akato Act? No, I actually believe it.

Beautiful.

A lot of people don't realize how much salt is in food until they cook from scratch. And when they think they're a bad cook it's because they don't understand the importance of salt and how to use it

Not maybe. You will.

💀💀💀

Kosher or flipped table salt?

Think I'll have a Salty Dog.

Damn you land lubbers, what about Sea salt? Won't anyone think of the marine sodium?

Salt jokes? What a dry sense of humor you have.

How many people do you know that have scales in their kitchen for measuring ingredient weight?

well yes. but they also differ in the way he explains. it's a size thing in this case, not how they're produced.

+ASMR Boosters well yeah but by kosher it is by standards of the jewish religion?

Rock salt. But all salt has melting properties, of which decreases as temperature drops. Other chemicals such as calcium chloride or magnesium chloride have even greater melting ability at lower temps, beyond that of any form of salt.

+Kairasu no, there is nothing NON-kosher about ordinary salt. It comes from the size of the grains, which are better for curing meat in hot climates aka "koshering" so in other words it's what the Jews used to use to draw blood from meat and make the meat Kosher. The large grains allow more blood and juices to flow through the gaps without dissolving away the salt, and also imparts less salty flavour to the meat itself for the same reason.

Kosher salt does not have anything to do with it being kosher it actually has to do with the fact that it is used to draw blood out of carcasses at kosher slaughter houses, since table salt is too small and just gets dissolved and rock salt is to big and cloggs everything up, or something like that

yeah, big issue with flour too.