Wow! I never knew. I use plain ol' sea salt generally. But that would be nice to try some of those other salts especially with fish. Table salt is the worst salt. Salts ought to be taken in moderation, but some dishes just have no "personality" w/o some salt. Thanks again cool clip!
You can make your own seasalt, actually: Find a a clean unpolluted area, to collect seawater, in a bottle. Let all the water condense over the stow, or perhape in the sun, then at the bottom of the casserole, you can scrape the seasalt, out into a bowl, with a knife, and use it.
I think that I was cooking by the age of 7. It was something I wanted to do, and i was allowed to do it. But, along the way, I missed the theory of food, especially baking. I went to cooking school thinking that I was IT. About ten mins. after the first class started I felt as though I knew nothing, and was not good enough to touch the him of the chef's jacket. If I had known theory or why, my life would have made more sense. Keep it Chef. Your knowledge is greatly appreciated here.
I've had to stop eating alot of my favorite foods because they've replaced table salt with sea salt. This fucking country is turning into communist Russia. Our founding fathers would be ashamed! Who the fuck do they think they are? Telling grown adults what they can & can't eat... they're taking away our RIGHTS as individuals. If my daily diet consists of dog shit, who the fuck is somebody else to tell me to change my diet? Communist Russia circa 1980, here we come!!!
You need to try Persian Blue salt - quite present to start off with, but then it just disappears leaving one wondering whether or not you have just experienced the taste equivalent of a mirage or not. Becoming big in Europe at the moment. We sell it under the name of holzbach salts.
Hey Chef Mohr and thank you very much for doing all this voluntarily. Your passion for the food and making it is contagious, although it has nothing to do with flu (maybe porks, maybe birds, but not flu).
To my question - I've heard many talk about the Atlantic sea salt being the best. Is that right?
I know "the best" is to my individual taste, but...?
Thank you very much again, soon I'll meet your latest episode as I decided to watch them from the very first and not skip any class ;)
Wow I have discovered your videos tonight and I cant stop watching> You are a breath of fresh air for us home hobby cooks. You are straight forward and honest. I love all of your information down to wire about measurements. I have never used the exact reciepts in any of my cooking and everyone always says mine is better cooking. I cook by sight and feeling so thanks for reafiriming my idea of cooking that way cause tv shows lead u to believe otherwise. Thanks again Chef Todd.
Very interesting video. Especially for me because I didn't have idea about black salt.
On the IONIZED (?) salt I can feel the diffrence. Especially this cheap salt in very small pouches (like silica gel). It taste so synthetic. It almost taste and act like some kind of acid stuff. (In comparison with for ex. oceanic salt)
It's IODISED salt (the first "cheap" one) and it's supposed to be good for you, it has "iodine" (from potassium iodide or sodium iodide or just iodide) in it and it's to prevent iodine deficiency - as mentioned in the video. Iodine deficiency is apparently the prime cause of MAKING YOU RETARDED or giving you THYROID PROBLEMS. Also, that silica gel thing he was talking about wasn't salt, it's a packet you leave in your salt to absorb moisture. He was bringing it up to say that it's equivalent to
Finally, salt is SODIUM CHLORIDE, if you were to make synthetic salt, it would probably the purest possible type of salt. From what I understand from the video, the different tastes you get from the natural salts are from the IMPURITIES.
There is nothing wrong with the salts, don't be afraid of your "cheap salt", just remember to take it in moderation.
I knew there were flavored salts but I never realized there were so many.
This reminds me of the garlic salt my family makes for salting bacon and ham. It adds a slight garlic aroma to finished smoked bacon/prosciutto that tastes really great.
I have to remember to get some flavored salts next time we're doing it and experiment with that.
It's amazing how smells and flavors can bring back childhood memories. I remember the salt in the brine we used to smoke eels when I was a kid. Yes, eels. They were great! I know I'll never be able to duplicate it, because it's more than the smell and taste, it's THAT specific time.
Well the good news is that I've finally caught up to the present after about a week of watching all your videos in order, but the bad news is that I have to wait for new episodes. I thoroughly enjoy your videos as much as I do Good Eats, which is the only show on Food Network that I think is worth watching (aside from the Japanese version of Iron Chef). Keep up the good work :)
Some suggestions for future episodes: using cast iron pans or stir frying.
Fine. Let them be. Salt isn't the best thing for you, especially if you have high blood pressure. I enjoy different salts. Too bad for them. Too bad for vegetarians. Too bad for those that don't eat pork. They're missing out. My only problem is that the same person who refuses to use salt for health reasons will butter their dinner roll with 2 tablespoons of butter. Then, drink 3 glasses of Coke, and have layer cake for dessert. Nice job avoiding the salt.
I certainly could pontificate about salt for hours. The history, the manufacture, the uses in industry. However, I think you and I would be the only two viewers left. lol
your videos are awesome, the more i watch the less insecure if become in the kitchen. This is all a good review of what i learn from my culinary teacher at school. I hope to become a great chef one day.
Go for it! Being a chef is a great career. They say you're never cold and you're never hungry. I say you're never without a job, and you're always at a celebration.
Best of luck in school. If I can help answer questions, I'd be glad to.
Hey chef, in a week or so I have learned more than reading 10 cook books. I am a cajun and creole cook that has learned from my parents and grandparents. You prove the art and science behind it. I am gonna post a vid, please let me know what you think.
Thanks for the kind compliment and your comment. I watched your video. You are a TRUE cajun cook. That pickled meat thing is a bit foreign to me. I just make a brick roux and throw stuff in it. Instant etouffe. Justin Wilson would slap me silly.
wow awsome. great video. thanks chef Todd. who doesnt love salt.
your newest subscriber,
John.
wildshotsintheair 13 hours ago
Wow! I never knew. I use plain ol' sea salt generally. But that would be nice to try some of those other salts especially with fish. Table salt is the worst salt. Salts ought to be taken in moderation, but some dishes just have no "personality" w/o some salt. Thanks again cool clip!
capsound38 1 week ago
This has been flagged as spam show
You can make your own seasalt, actually: Find a a clean unpolluted area, to collect seawater, in a bottle. Let all the water condense over the stow, or perhape in the sun, then at the bottom of the casserole, you can scrape the seasalt, out into a bowl, with a knife, and use it.
starfaery 2 weeks ago
Comment removed
starfaery 2 weeks ago
Comment removed
starfaery 2 weeks ago
Judging on your energy level, i was sure one of those was actually crystal meth. ;-) Kidding. Great vids!
Rookie35m 1 month ago
Chef Mohr! You have TONS of personality. I could watch you for hours. Thanks for this video!
Bardofsong 1 month ago
I searched for Mohr's salt. Not what i had in mind, but still ok i guess :P
dannyt4011 3 months ago
my friend has the coolest way to serve salt, a old coffee grinder! she also ads peppercorns and a few dry chillies. grind, pinch and enjoy!
paulindawsoncr 3 months ago
Comment removed
cooldaddyy 3 months ago
im doing the salt water flush and im wondering if Morton's Fine sea salt contain iodine or Epson... im not sure if its safe drinking it.
zarate760 4 months ago
Nice video!
caredvorec 7 months ago
I think that I was cooking by the age of 7. It was something I wanted to do, and i was allowed to do it. But, along the way, I missed the theory of food, especially baking. I went to cooking school thinking that I was IT. About ten mins. after the first class started I felt as though I knew nothing, and was not good enough to touch the him of the chef's jacket. If I had known theory or why, my life would have made more sense. Keep it Chef. Your knowledge is greatly appreciated here.
streetwhereulive 7 months ago
@streetwhereulive I meant hem.
streetwhereulive 7 months ago
This has been flagged as spam show
SIMPLY'''COPY:;:&.,:PASTE`';
ＷＷＷ.ＷＡＴＣＨＦＵＬＬＭＯＶＩＥ.ＴＫ
SIMPLY...COPY.''&.:'PASTE;.'
HermanRoachTanner 8 months ago
I've had to stop eating alot of my favorite foods because they've replaced table salt with sea salt. This fucking country is turning into communist Russia. Our founding fathers would be ashamed! Who the fuck do they think they are? Telling grown adults what they can & can't eat... they're taking away our RIGHTS as individuals. If my daily diet consists of dog shit, who the fuck is somebody else to tell me to change my diet? Communist Russia circa 1980, here we come!!!
TheMusikalGenius 1 year ago
You need to try Persian Blue salt - quite present to start off with, but then it just disappears leaving one wondering whether or not you have just experienced the taste equivalent of a mirage or not. Becoming big in Europe at the moment. We sell it under the name of holzbach salts.
Keep on spreading the word.
crdaze 1 year ago
but... bottled water is expensive and non-environmentally friendly tap water...
and thanks for this info on salt. you sir, are a badass
p79wub 1 year ago
This has been flagged as spam show
Please visit youcookworld (dot) (com) and upload all your cooking videos. Cash prizes available for best cooking videos.
eagorn 1 year ago
volcanic salt... awesome
fenserka 1 year ago
I found this very informative thanks
crazydavessugarbowl 1 year ago
U rocks! im subscribing u !
munak992 2 years ago 5
When is the best time to add salt to a dish?
magitinacopper 2 years ago
mmm... sea salt
Frozenpotatoes8 2 years ago
This guy knows his salt.
Frostbyte380 2 years ago
Hey Chef Mohr and thank you very much for doing all this voluntarily. Your passion for the food and making it is contagious, although it has nothing to do with flu (maybe porks, maybe birds, but not flu).
To my question - I've heard many talk about the Atlantic sea salt being the best. Is that right?
I know "the best" is to my individual taste, but...?
Thank you very much again, soon I'll meet your latest episode as I decided to watch them from the very first and not skip any class ;)
Cheers!
egdory 2 years ago
What's "Best"?
If it's best to you, it's best.
I'm not sure how to answer your question.
Is it best for a smoky flavor? Is it best for finishing salt? Is it best for brines and marinades?
Tough for me to ever say "Best" when the entire video series is about people making their own choices for ingredients and what is best for them.
If it's good to you, it's good.
ChefToddMohr 2 years ago
Wow I have discovered your videos tonight and I cant stop watching> You are a breath of fresh air for us home hobby cooks. You are straight forward and honest. I love all of your information down to wire about measurements. I have never used the exact reciepts in any of my cooking and everyone always says mine is better cooking. I cook by sight and feeling so thanks for reafiriming my idea of cooking that way cause tv shows lead u to believe otherwise. Thanks again Chef Todd.
shellyroby1 2 years ago 5
Very interesting video. Especially for me because I didn't have idea about black salt.
On the IONIZED (?) salt I can feel the diffrence. Especially this cheap salt in very small pouches (like silica gel). It taste so synthetic. It almost taste and act like some kind of acid stuff. (In comparison with for ex. oceanic salt)
BTW Isn't there a synthetic production of salt ?
Best regards
RACOS666 2 years ago
It's IODISED salt (the first "cheap" one) and it's supposed to be good for you, it has "iodine" (from potassium iodide or sodium iodide or just iodide) in it and it's to prevent iodine deficiency - as mentioned in the video. Iodine deficiency is apparently the prime cause of MAKING YOU RETARDED or giving you THYROID PROBLEMS. Also, that silica gel thing he was talking about wasn't salt, it's a packet you leave in your salt to absorb moisture. He was bringing it up to say that it's equivalent to
kohehd 2 years ago
putting rice grains in to absorb moisture.
Finally, salt is SODIUM CHLORIDE, if you were to make synthetic salt, it would probably the purest possible type of salt. From what I understand from the video, the different tastes you get from the natural salts are from the IMPURITIES.
There is nothing wrong with the salts, don't be afraid of your "cheap salt", just remember to take it in moderation.
kohehd 2 years ago
and by it I mean all foods.
kohehd 2 years ago
Interesting. Thank you for answer.
RACOS666 2 years ago
You forgot to mention the canning/pickling salt.
mtoffle 3 years ago
mtoffle-
I think canning/pickling salt is kosher salt: it just needs to have no iodine in it.
I suppose all the extra minerals in the other salts might change the product as well, so probably the kosher salt is it.
spacewolfcub 2 years ago
I knew there were flavored salts but I never realized there were so many.
This reminds me of the garlic salt my family makes for salting bacon and ham. It adds a slight garlic aroma to finished smoked bacon/prosciutto that tastes really great.
I have to remember to get some flavored salts next time we're doing it and experiment with that.
Grimgaard 3 years ago
Grimgaard-
It's amazing how smells and flavors can bring back childhood memories. I remember the salt in the brine we used to smoke eels when I was a kid. Yes, eels. They were great! I know I'll never be able to duplicate it, because it's more than the smell and taste, it's THAT specific time.
ChefToddMohr 3 years ago
Well the good news is that I've finally caught up to the present after about a week of watching all your videos in order, but the bad news is that I have to wait for new episodes. I thoroughly enjoy your videos as much as I do Good Eats, which is the only show on Food Network that I think is worth watching (aside from the Japanese version of Iron Chef). Keep up the good work :)
Some suggestions for future episodes: using cast iron pans or stir frying.
nemx28 3 years ago
nemx28-
He kind of covered stir-frying in the saute and cornstarch slurry episodes, no?
spacewolfcub 2 years ago
What to do with guests who espouse the anti-sodium mantra and proudly declare: "We don't put SALT on ANYTHING!"
Grufian 3 years ago
grufian-
Fine. Let them be. Salt isn't the best thing for you, especially if you have high blood pressure. I enjoy different salts. Too bad for them. Too bad for vegetarians. Too bad for those that don't eat pork. They're missing out. My only problem is that the same person who refuses to use salt for health reasons will butter their dinner roll with 2 tablespoons of butter. Then, drink 3 glasses of Coke, and have layer cake for dessert. Nice job avoiding the salt.
ChefToddMohr 3 years ago
My parents are pretty fond of Himalayan salt. It has a pretty nice color to it, on the pink/salmon side.
SebbeDK 3 years ago
You were born to "teach"!
Roxy
Salem, Oregon
gesswhoto 3 years ago
Interesting. I've never heard of black or red salt.
MGABBYB 3 years ago
i dare you to make 5 episodes on salt. ; )
biofire 3 years ago
biofire-
I certainly could pontificate about salt for hours. The history, the manufacture, the uses in industry. However, I think you and I would be the only two viewers left. lol
ChefToddMohr 3 years ago
@ChefToddMohr
i would watch!
ACDCRULESALL 1 year ago
chef!
your videos are awesome, the more i watch the less insecure if become in the kitchen. This is all a good review of what i learn from my culinary teacher at school. I hope to become a great chef one day.
Thanks!
Sormaru 3 years ago
Sormaru-
Go for it! Being a chef is a great career. They say you're never cold and you're never hungry. I say you're never without a job, and you're always at a celebration.
Best of luck in school. If I can help answer questions, I'd be glad to.
ChefToddMohr 3 years ago
Hey chef, in a week or so I have learned more than reading 10 cook books. I am a cajun and creole cook that has learned from my parents and grandparents. You prove the art and science behind it. I am gonna post a vid, please let me know what you think.
gastonlang 3 years ago
Gaston-
Thanks for the kind compliment and your comment. I watched your video. You are a TRUE cajun cook. That pickled meat thing is a bit foreign to me. I just make a brick roux and throw stuff in it. Instant etouffe. Justin Wilson would slap me silly.
ChefToddMohr 3 years ago