I would love to see a follow up episode of blind taste testing different dishes and different salts. Salting a boiling pot of water for pasta, a steak before cooking, french fries, bread dough, etc. with kosher vs table vs sea vs Himalayan etc.

Salt is normally enriched with iodine because it needs to be. Iodine deficiency is one of the biggest problems we used to face back in the day and enriching salt with it changed our lives If it makes a bit bitter, I've never noticed it personally But I live in Brazil and here pretty much all salt is sea salt that's still enriched with iodine

Loved the flat bread part. Their reaction when they realized the difference is where the salt is located is so funny.

Shame Barry didn't get to try the Dukkah, I imagine the salt would have really brought out the lavender in it for him! 😆

I love how Barry gave Jamie grief for eating the small piece of flatbread in one bite, then ate two large profiteroles whole.

I literally realized i had all the ingredients for the dukkah and salad, paused the video, made it, and am now enjoying it while finishing the video. thank you!

I was gonna make a joke about sodium, but... Na

I will never stop being delighted in seeing one of the most famous products of my home town being talked about (I can literally walk to their site in 10 minutes).

As someone with ARFID, I'm always trying to find easy, simple, less scary ways to spice up the limited foods I do eat. This video is perfect, so thanks guys!

One of my favorite things to eat is freshly cooked warm rice with ghee and salt. If you have an especially fragrant rice, you won't even need the ghee.

A long time ago, 1970s, I was at primary school in Maldon. We walked to Maldon Sea Salt for a "field trip". This was long before the brand expanded and became such an iconic foodie item.

I just love when channels get great sponsors that make sense with their content. There's a couple of sponsors that are everywhere no matter the specific content of the creators (VPNs, website creators, learning platforms...) but Sorted does it so much better. This video couldn't basically exist without the sponsor and it's excellent.

End of spring, beginning of summer I put a few small pie pans of sea salt on the 'top shelf' in the BBQ. Every time I smoke something it adds a little more to the salt. Mix it up each time until it's to my liking, then keep some as is, and add various things to others. I have about 8 on the go right now with various homegrown hot peppers, discount lemons and limes (99c for 10 if the don't look 'right'), and starting some soon with thai basil, sage, and maybe spicy oregano...obviously, you can also do this without smoking it first as well...

Salt on firm-fleshed melon slices-watermelon, cantaloupe, honeydew-is pretty much the Southern default from Tidewater and the Low Country clear to Deep East Texas. For some four centuries now.

The salt on the bottom trick is 110% legit. Do it with homemade pizzas. Game changer.

4:35 I love when the boys respond to Ben's comments/facts like this, he deserves so much more appreciation

That flat bread experiment is what i love about food and cooking. Something small like this can totally change the eating experience and keep the meal interesting.

This video comes at a fortuitous time - I’ve been gifted various salts as house warming presents and for someone who previously only used Saxa, my present abundance of salt is intimidating to say the least. My gifts included Maldon tubs - normal and smoked, pink Himalayan, a beautiful looking tub of “Fleur de Sel” and a tiny tub of Cornish flakes… I now have great ideas on where and how to use them.

One thing regarding the amount of salt to eat: In his book "The Salt Fix" Dr. James DiNicolantonio has researched why most health guidelines advice lowering our salt intake and has reviewd multiple studies that monitored the salt intake of people and the correlation to health problems. The conclusion was rather simple: Eat as much salt as your body graves. Unlike many other things the body knows when it wants salt and when it has enough. Too much salt simply leaves the body again provided you drank enough water, with little to no extra stress on your kidneys. The one thing you need in addition to salt (though your body needs it for other things too anyway) is potassium. If you don't want to read the book the channel "What I've learned" has 3 videos 15 min each on the topic. I've tried to find some valid critique to the book but have thus far not been able to find anything of substance.

As a marketer, I am going to assume that this is a fully sponsored video from the salt company. If it is, this is one of the best advertisements I have seen.

My sister got me an indoor/outdoor kettle smoker for Christmas one year, and I've actually smoked pink Himalayan sea salt at home, and it turned out incredible.

Best way to appreciate good salt: A slice of fresh (artisan) bread, butter and then salt. Simple, easy and just delicious

i recently subscribed to sidekick & sorted cookbooks and i tried the cinnamon rolls recipe from desserts in duvets today and i think i’m in love with this recipe ,, great content guys thank you for the inspiration you give me to cook & bake and the amazing recipes you write you guys are amazing!! edit: spelling errors edit 2: my brain has dissipated into thin air i meant the you are sorted cookbook but my brain just automatically turned it into desserts in duvets. goodbye brain better luck next time

Since you guys were so impressed with the smoked salt, I'd love to see what you guys think of Japanese varieties of smoked salt (particularly the kind that is smoked with seaweed [Moshio])!

Barry eating a profiterole is one of the most disturbing and funniest things I've seen on your channel.

Very informative video, I've cut down my salt intake thanks to high blood pressure so good to know I don't have to use a load to still get that flavour boost by perhaps changing where I use it on a dish.

would love to see this with other seasonings

speaking of salting food, I always thought it would be cool if they did like a food remedy challenge. Identify too much spice, too much salt, undercooked/overcooked, burned, any cooking malady that they first have to identify then fix as best they can in a variety of dishes with different problems

Ok, I knew about the etymology of ‘salary’ but not ‘salad’. Thank you for that, Ben! P.S. “worth their salt” also comes from the whole salt angle.

I'm so glad that Ben's thought experiment worked so well and absolutely love the thought behind putting salt on the bottom of flatbreads or pizzas! Mike's rdvelatuons and commentary were so on point! Thanks for another great show! You all are such a constant in our lives that I refer to you as, "the boys" similarly to how I refer to my son and his family as, "the kids!" Thanks for brightening my life!

I live close to Maldon, always heard of this salt, never actually seen it/tried it. Now knowing it is actually from Maldon it makes me wanna try it haha

Ah, the salt lesson. When I was in Pastry school our instructor rammed this info down our throats. Salt is a flavor enhancer & is also a flavor enhancer;enhancer. Which means salt naturally enhances the flavor of foods. But it also acts as a flavor enhancer to "other" flavor enhancers making them taste even stronger. Use to drive me crazy 🤪 that they would say saltbis a flavor enhancer;enhancer. Gah! The verbiage! LOL.

similar to the profiteroles, I always sprinkle maldon salt on fresh baked chocolate chip cookies and it makes them amazing ✨

I am a long time fan of Maldon salt. Nothing better on a grass fed steak than a small amount of butter and the smoked salt. Black pepper if you must. But pure and simple

I don't know what Malton paid, but they got their money's worth, great vid!

My absolute favorite salt hack is using it to bring out sweetness. I love adding salt to grapefruit to bring out the natural sweetness!

A bit disappointed Jamie's salt bae-ed chicken didn't make a return appearance

I never thought about where Maldon Salt came from so this was an interesting video. It works for many things but I tend to use it mainly for sweet treats. It's really great to put on top of an easy saltine cracker toffee I make in the winter and sprinkle of that salt on top with some chopped pecans is nice.

Glad you got Mike and Jamie to test the Dukka, Barry would still be trying to guess what it is to get his badge back🤣🤣🤣

07:31 Jamie and Mike: thats dukkah Barry: *sweats profusely and has flashbacks *

The grade of salt definitely matters for things like making soy sauce/miso/doenjang/yellowbean paste and black bean paste. (Also, the grade of water matters more than people think).

In Pakistan, India and Bangladesh, apart from mined salt which is cheap and plentiful there is another salt called kala namak (translation: black salt). Its not black but mostly used in salads here. Do a video on it. It has quite a different flavour profile.

Cherry tomatoes with some salt sprinkled on them was one of my favorite childhood snacks in the summer

Jamie, thanks to you, I can’t unsee a visual of tuna smoking cigars.

To me, this was one of the best episodes ever. Learning how, when, and where to use any ingredient is crucial to ending up with a great dish. More episodes like this please. ( Different chili blends perhaps)

Talking about salt on fruit reminds me of Tajin. It’s a Mexican spice that’s salty and citrusy. It’s beautiful on watermelon. You guys should try it in your next spice video!

I always have table salt in the cupboard for cooking pasta, but I then have several tubs of cornish sea salt for other uses. I love using CSS with smoked garlic on steaks, plain CSS for seasoning on the plate, CSS with chilli flakes for anywhere I want a tiny bit of heat and fruity chilli flavor. When I can afford it I'd love to get one of those huge slabs of himalayan salt you pop in the oven and can cook meat and fish directly on top of.. but not the cheapest thing in the world for using once a blue moon!

I love coarsely ground sea salt for finishing dishes, the crunch is great. You might have convinced me to finally buy some smoked sea salt!

Loved this video way more than expected 😂 would love to see something similar with chillies maybe? I'm always so nervous to add them incase I add too much and blow my head off, but know it can bring so much to a dish

I have both Maldon salts but have been scared to use them because I hate salt but love msg so this video has changed everything for me - thank you Ben!

You just absolutely blew my mind with the salt in tomato creates msg realization. Literally called two people to tell them this fascinating fact. (Probably a basic one just never thought about is)

The cost of living crisis is squeezing my food budget so hard it might choke, now I feel like I'm just vicariously living my best foodie life through Sorted videos 😂

My cooking transformed when I started using sea salt (and pink Himalayan rock salt), and peppercorn in grinders. Would have loved to see the taste test of salt + coffee ☕, one of my favourite 'quirky' combos.

It's perfectly fine to do sponsored videos like this and you did a great job. However, please cut out the crap like citing minerality as a reason to use sea salt. Do a taste test at the beginning, where you dissolve the same amount of table salt and sea salt in a glass each and try (repeatedly) to identify which is which - you won't be able to. The shape makes a big difference in how we taste it, but in any preparation where the salt dissolves, it makes no sense to use sea salt over much cheaper table salt. That's something advertisers will claim, but your viewers should be able to trust that, even if sponsored, you don't lie to them.

Ngl - At the start of the video, I didn't think I would care much about salt. However not at the end of it, I'm leaving fascinated especially the bit about WHERE the salt is placed. Amazing!

Episode idea: school lunches. Either challenge to cook school menu or weekly meal planing for student who brings food to school.

I actually salt the rim of my hot chocolate mug with black sea salt and it makes even low end hot chocolate taste amazing.

I'm ten seconds in so haven't watched yet. Maldon sea salt flakes are an absolute game changer. Adding that and fresh herbs to my cooking was a level up.

As a kid we always salted fresh tomatoes. Didn't realize that others might not have known that pleasure. Always liked 'fats' for reducing bitterness, never noticed it with salt. Like this show format. Jamie's comment about smoking the cigar was brilliant.

These 'learn-new-things about-usual-stuff-in-your-kitchen' are great. Thanks and more of these!

One of the seasonings that my family swears by is an alderwood smoked sea salt, though they used to have hickory smoked sea salt, but had to change suppliers XD They've also recently started offering whiskey barrel smoked sea salt... where they already had whiskey barrel smoked pepper, and they're now offering the two together in a combined shaker XD It's just one of those flavor touches that really blows it all out of the water (especially just a bit of that salt and pepper over a fried egg, y'know?)

Jamie’s shirt sleeves are just a little shorter than where his tan line is🤣🤣 I often have this problem because of the clothes I have to wear for work!

”Dukkah!” And all I can think about is Barry’s rescinded badge 🥳

this was the right time to rename yourselves to Salted Food

This was both fascinating and informative. Thanks, gentlemen!

I’m currently using a smoked salt with Australian Redgum - it is Devine - scrumptious ❤️❤️ I really like the idea of changing the flavours by putting salt on the bottom….

As an Egyptian, I commend your use of "Duqqa" "دقة"....however a quick correction, Duqqa simply means a spice mix :D We use different kinds of Duqqa with different foods, a Duqqa for one of our traditional dishes "Koshari" would normally be garlic, cumin, lemon, vinegar, and slat, while a "dipping duqqa" that is normal served with soft pretzels, would be salt, cumin, sesame seeds, dried herbs......for other middle eastern cutlures, duqqa could be made with dried oregano, sumac, sesame seeds, and salt

I learned so many things watching this! The whole MSG thing blew my mind!!!

I have a good feeling about this video.. Salt-utations to everyone else watching. :)

When I was younger I used to think that all salt was bad and never used it. In recent years I’ve started to use salt in seasoning and enjoyed it but this has shown me when and how to season foods. Thanks guys!

When I was a kid, my parents lived in an area where radishes where grown. While walking to school, there were small wagons filled with water ans radishes being cleaned. I would gran an handful and eat radishes while walking to school. Radis, butter and salt, a very common starter in my youth.

Thank you for that little etymology lesson! It makes so much sense when Ben explained it, but it's never something that would've passed through my mind otherwise. The idea of where you put salt when seasoning is also incredibly interesting; again, something that makes sense because of how the tongue and taste buds work, but never something that would've crossed my mind when cooking.

Speaking of linguistics, "very unique" is an abhomination. "Unique" is not a synonym of "unusual", it means "one of a kind". Something either is or is not unique.

Pass it on idea: everyone has to use one of their cooking staples for most meals. For example I find I manage to squeeze lemon in most of my cooking

My husband and I spent the summer vacations on the Croatian coast. One day we were having lunch in Nin, known among other things for the hand harvested and unrefined Nin sea salt, which we also generally use in our cooking. Upon tasting the most amazing grilled seabream, my comment was: "wow, this salt is like the one we use". And then realization hit me, we were in Nin, so it was probably the same salt that we were using. I was mindblown, I have never imagined it being possible to recognize salt by the taste/texture/experience of eating it.

Cool episode, showing how to use things we use as second nature in the kitchen in a better way. From a food science perspective, the use of things like salt, sugar and fats to achieve better taste and mouthfeel is the basis of “fancy cooking” would be great to see the normals explore more of these.

Those profiteroles look and sound right up my street…love salted caramel

Love this idea, please do A to Z, this is Super-Geekiness at its best!

I think the crew learned THE MOST in this single episode. I suggest you go further and do 5 more salt experiment dishes and uses. AND then, do a SALT BADGE challenge.

In Australia, I use pink Murray salt (from saline artesian water, well mineralised) which also has the 'unique' pyramidal crystals but isn't transported across the globe. Salt offsets bitterness by competing for the same receptors on your tongue. That's why some cultures put a tiny pinch of salt in coffee

I’ve learned a lot today! Thanks Ben 👏🏻 The dishes all looked absolutely yummy!

I’m shocked to hear that seasoning tomatoes is a revelation but this is coming from someone who stole tomatoes from open air vegetable markets and spent all my life adding salt to tomato as a snack lol

Wait, did I just enjoy watching an ad about SALT?!

This video reminds me of something I learned a long time ago: Amateurs and people who've had some level of experience with a particular skill will--at some point--put on a big show of how good they are... All sorts of things will be done to dress up an otherwise familiar level of creativity to make it more entertaining and memorable. It's nice and all, but it can't hide what you're compensating forever. But as one spends time honing and mastering a skill, the less one is inclined to brag about it and try to impress. This video is literally just about sea salt and what it can do to make food more enjoyable and memorable. That's it. That's the core of the video. While we all enjoy the fun and exciting bits like Pass It On, the Battles, Chef VS Normal, etc., this is what Sorted is truly good at: showing people how even the most mundane of things, when given time, care, and love (and a sprinkling of sea salt), can become excellent.

Until relatively recently I didn't use or like salt at all. Through my childhood I was always being told off for not salting my food, I was told it was good for me, but I simply hated it. Then again back then it was mainly the table salt in a big plastic tub, which has a very sour/bitter flavour. I suppose there was enough salt in the daily plates of homemade soup to stop the problems that salt deficiency can cause as we didn't eat any processed foods. [maybe the salted butter too, as that was the one salty thing I liked] Even into early adult hood I had only one recipe that I made that involved salt which was Swiss potatoes [slices of boiled potatoes which have been pressed into a mix of caraway seeds & salt corns & then sautéed in butter]. Though I would sometimes give in for a dinner party; or guests could season at the table. I do use salt now though, mainly good sea salt, sometimes kosher [its easier to apply evenly]. The lack of salt may be one of the reasons the heart surgeon was so impressed with how good condition my arteries were in when we were having a look with an endoscope a few years back. I started using salt mainly for its chemical properties in some recipes but have found it does improve certain foods taste wise.I like the big crunchy pyramids & use natural, smoked & some flavoured ones with my favourite one being salt mixed with various dried seaweeds...that is spectacular on eggs of all types.🧂

Missed opportunity to have a shot of Uncle Roger going “Fuiyoh” when MSG was mentioned lol

I feel so lucky to have grown in a place where food is meant to be good and not just nutrition.

To Ben's thought experiment, Deli sandwich's have a definite order of ingredients because of this exact reason, simply mixing the layers up changes the sandwich

I'm a bit surprised you didn't touch on low-sodium salt at all. I've definitely seen an increase over the last decades in recipes calling specifically for it, and it being recommended for everyone, when it tastes terrible and only people with a sodium sensitivity should switch to it, it's actually WORSE for most people as you need more for the same seasoning effect.

First time a KZfaqr correctly describes salt... It turns up the volume of what you taste. Biologically this is exactly what salt does, it's a different nerve than the 'real' taste from the nose, which in the brain 'strengthens' the signal it's getting from the nose (or even overpowers it). That's why you will still taste salt (or sweet, umami, fatty etc) when having a cold (or covid). It's also an acquired taste, baby's don't care for salty🤫

That salt on the bottom thing is UNBELIEVABLE!!! great video, and Maldon is awesome!

why is it that every time I see one of these videos on here, I have to pause what ever I'm watching and watch the video....... hahahaha.... maybe I'm addicted to them like I am to seasoning my food..... keep up the good work guys..

I get that this is an ad, but if you're going to claim that seasalt will add an noticable "minerality" and that fortified salt is "bitter" the least you can do is a blind taste test (with non-fortified table salt). Does it really add anything except for a difference in form factor? Because I sincerely doubt it with the amount you use.

I would love to see an episode where they are able to plan dishes, and then they are each given a different allergy that they have to adapt their dish to.

I'm a person who likes plain rice with just salt. Like seriously. I genuinely love it

Watching Barry squirm when they identified the spice was classic ;-)

I really enjoyed this video! Great job guys

I enjoy a good lavender tea, but honestly found it was so much nicer with just a pinch of sea salt within it. Brings a whole new element of flavour to it.

The whipped ricotta dish looked fabulous. Add flavoured finishing sea salts … mind blown 🤯 thank you, cannot wait to try

I am a former chef (now a lawyer) and the reason i love the videos put out by these guys is i still learn from it, i wouldn't have thought salt on the bottom of a pizza for example