Salt Tasting in Slate

Interesting article about a salt-tasting and examination in Slate this morning. Enjoy.

http://slate.msn.com/id/2117243/

Best,
Michael / EC

eatchicago,

I read this article with interest. I went through a salt phase a few years ago where I sampled exotic varieties; my conclusion was that appearance was very important, though I think this writer went a little too far in taking "packaging" into account (a somewhat odd consideration when the tasting itself was blind).

I was also disappointed that he didn't use Morton salt (!) because he "couldn't find it" at his usual store (!). That would be like doing a catsup tasting without Heinz.

Still, an interesting read for all of us salt fanatics; thanks,

Hammond

David Hammond wrote:though I think this writer went a little too far in taking "packaging" into account (a somewhat odd consideration when the tasting itself was blind).

I was also disappointed that he didn't use Morton salt (!) because he "couldn't find it" at his usual store (!). That would be like doing a catsup tasting without Heinz.

I completely agree. Those were the two odd points that stood out to me in this article. Why couldn't he try another store to get some Morton's ? There has to be some Morton's salt within a couple miles of practically everyone in this country.

Personally, I'm a Morton's kosher guy. I use it for everything. Every now and again I'll pick up a sea salt if it catches my eye. Recently I picked up an inexpensive Greek sea salt from Marketplace on Oakton that I find quite nice as a mild table salt. I can't remember the name right now, but I can post it when I'm home.

Best,
Michael / EC

David Hammond wrote:eatchicago,

I read this article with interest. I went through a salt phase a few years ago where I sampled exotic varieties; my conclusion was that appearance was very important,

Hammond,

I agree appearance in salt is important, but only in regard to size, shape texture of crystal and how that impacts mouthfeel.

I've tried many varieties of salt, at one time I had, and may still have, 20-different salts in my house. My conclusion, as a finishing salt, sprinkled on a slice of tomato, slice of Antonious's Pa amb tom'et taste, texture, crystal size/shape, mineral content, and a variety of other factors come into play, used in a recipe, such as Slate did with Tomato Sauce, not even the most super of super-taster could tell the difference between Diamond Kosher Salt and Maldon. Table salt with iodine, slim (to none) chance, but a chance.

My salts of choice are Diamond Kosher for day to day cooking chores, Maldon and Fleur de Sel from the IIe de Re, France as finishing salts. And the occasional sprinkle of Flor de sal from Portugal or Fleur de Sel from De Geurande.

Enjoy,
Gary

G Wiv wrote:I agree appearance in salt is important, but only in regard to size, shape texture of crystal and how that impacts mouthfeel.

GWiv,

But there's more to food (or, in this case, condiments) than just the tongue, right? When I mentioned "appearance," I was thinking particularly of color. I had some Hawaiian black salt a few years back (I believe it was dried and raked on dried lava flows, or some such exotic media), and it looked great sprinkled on asparagus or tomatoes, and it probably had a somewhat more mineral-y taste, but the size was similar to regular table salt, and the flavor was not all that different. Still, it looked mahvelous, and I liked using it because of its appearance (guess I'm just a superficial guy, but you knew that).

Hammond

David Hammond wrote:Still, it looked mahvelous, and I liked using it because of its appearance (guess I'm just a superficial guy, but you knew that).

Superficial, ha, you're one of the deepest deep thinkers I know.

I did not mean to seem dismissive of appearance, after all it's often said we "eat with our eye's", what I was getting at was you seemed 'only' to put emphasis on appearance, which, in my opinion, is but a small factor.

Enjoy,
Gary

G Wiv wrote:

David Hammond wrote:I did not mean to seem dismissive of appearance, after all it's often said we "eat with our eye's", what I was getting at was you seemed 'only' to put emphasis on appearance, which, in my opinion, is but a small factor.

GWiv,

Appearance is a smaller consideration with some foods, but when the actual flavor differentators are so small, as they are with salts (except in the case of abominations like NU-Salt, which is really not salt at all), then appearance becomes more important.

I also had this excellent pink salt a few years back, and, again, the actual difference in flavor between this salt and, say, Morton's, was slight, but the difference in appearance was incredible. The pink stuff looked so much cooler, and it was more fun to use.

Hammond

There was a salt taste off on Amwerica's Test Kitchen about a year ago. Their conclusion was that it didn't make any difference what salt you used in cooking (other than taking the size of the crystals into account when measuring) but for finishing purposes tasters were able to distinguish a difference between different types.