What's your take on salt?
What's your take on salt?
Asking here because we don't really have a cooking community lol
I've tried my share of salt; Himalayan pink, Persian blue, even smoked salt which gives off a nice smoky smell
But they all taste the same. It's salt.
Am I missing something or is their value solely predicated on the geographical origins + unique colors?
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Am I missing something or is their value solely predicated on the geographical origins + unique colors?
I may be wrong but I believe some salt is basically just sodium. While e.g. sea salt contains other minerals.
Other than that, I imagine it comes down to monopoly rent, like everything else. Capitalists trying to convince us that the same chemical from one place tastes different to the same chemical from somewhere else so they can charge more for it. Like the difference between champagne and sparkling wine. There can be differences but these are often negligible and don't necessarily match the hype.
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I think sodium is the atom that tastes salty, table salt is Sodium Chloride which allows it to stay in a crystal form, but otherwise yeah it's usually just pure NaCl.
Sea salt I'm not sure on what the other minerals do, you're right that it is more than the simple molecule, but it's still 90% NaCl so I doubt it makes a big difference.
Like the difference between champagne and sparkling wine
They are usually made a bit differently but probably if you go up enough in prices (or just find the right vineyard) they will end up using the same process 😁 sparkling wine is usually made by adding in the CO2 bubbles while champagne makes them naturally (though they're still CO2 bubbles).
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Damn, they got me with their marketing, didn't they!?
Tbh, I think there are taste differences with e.g. champagne and sparkling wine. I didn't know that about the production process. I'm no connoisseur. I hate champagne but sparkling wine is fine. Prosecco is also disgusting. So there must be a taste difference. But then, when is not fizzy, I'd prefer red or port (poured with a wine measure).
I suppose I'm saying the 'better' tastes aren't always determined by the label. If someone makes 'champagne' with different grapes, it'll taste similar enough – from your correction of what I said about sodium/salt, it sounds like it's the same with salt, too? Although I do like the other comments in this thread, about using smoked salt to finish a salad or black salt with popcorn.
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If I remember correctly, Prosecco's bubbles are naturally formed -- and I just remembered also, the difference between the two is their size, they're smaller in champagne. That might be why you don't like it!
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