Quote:
Originally Posted by Goose  Not to highjack this thread, but on a similar question...
Do you find that different types of salts, in the same quantity, seem to be more "salty" or less salty? I find that using if I use the same amount of sea salt and kosher salt, the kosher salter product will be overly salted...is there any validity in this or am I crazy? If there is some thruth to it, can I find anywhere that can give me specifics on this issue?
Thanks. |
One way to tell is to get some of that "low sodium" salt that is sold for people trying to limit their sodium intake. This stuff is partially Sodium Chloride and part Potassium Chloride. Try tasting it and comparing that to your sea salt and your Kosher salt. I think you will see a difference. Therefore, again referring to the trace salts that are not Sodium Chloride in sea salt, they will have different "saltiness" to their taste. Some might even have a "metallic" aftertaste as "Compounds" as opposed to "Molecules" are made from ionic combinations of metals and non-metals. In the case of Sodium Chloride, and the Periodic Table, Lithium (Li), Sodium (Na), Potassium (K), Rubidium (Rb), Cesium (Cs) and Francium (Fr) are all alkali metals that could combine with non-metals, particularly the Halogens Fluorine (F), Chlorine (Cl), Bromine (Br), Iodine (I), and Astatine (At).
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