Best Salt to Use -- Diamond Crystal Kosher vs Morton Kosher скачать в хорошем качестве

Best Salt to Use -- Diamond Crystal Kosher vs Morton Kosher

Salty Question – Diamond Crystal vs Morton Most home cooks only need two types of salt: 1. kosher salt to use while cooking 2. finishing salt to sprinkle over food just before serving Kosher Salt: The vast majority of professional chefs prefer kosher salt to table salt. Finishing Salt: Upgrade your cooking by adding a little flaky sea salt to food just before eating. Pick up a few flakes with your fingers and crumble them over your dish for a pop of flavor and a subtle crunch. Just remember that finishing salts should be used at the end of cooking. If you only keep one type salt on hand – Diamond Crystal Kosher Salt is the winner! The best salt for general cooking is Kosher salt, particularly Diamond Crystal Kosher Salt. • you are less likely to over salt with it (it’s less salty) • it pinches easily • it dissolves well • it’s easy to sprinkle Which salt is saltiest measured by sodium level • TABLE SALT – saltiest • SEA SALT – almost the same as table salt, just a touch less sodium • KOSHER SALT – 23% less salty than table salt (Diamond Crystal Kosher salt is ~60% less salty). Less salty means less sodium. Salt by weight by volume: 1 Tbl Morton Table Salt: 54 grams 1 TBL Morton Kosher Salt: 52 grams 1 TBL Diamond Crystal Kosher: 45 grams Kosher Salt -- Many professional kitchens use kosher salt because it has a lower salinity, which makes over-salting less likely, and its coarseness allows it to be picked up and spread evenly with the fingers. Morton's and Diamond Crystal are the two most common brands of kosher salt you'll find at the grocery store, but they do have different levels of salinity. • Morton's contains 480 mg sodium for every 1/4 teaspoon. • Diamond Crystal contains only 280 mg sodium per 1/4 teaspoon. MORTON KOSHER SALT This salt is much denser and almost twice as salty by volume as Diamond Crystal. It’s made by rolling cubic crystals of vacuum-evaporated salt into thin, dense flakes. Because it takes longer to dissolve and is almost twice as salty, it’s too easy to accidentally over salt food or to under season since the salt crystals don’t adhere to food. If you use Morton at home, use half as much as the recipe calls for and add as needed. DIAMOND CRYSTAL KOSHER SALT It is made by crystallizing an open container of brine to produce light, hollow flakes. These flakes adhere to food easily. It’s also far less salty than Morton, so it’s much less likely that you’ll over salt food. Salt and Baking • Salt is indispensable in baking • It brings out the aroma and floral nature of vanilla, • It enhances chocolate so the flavor is richer • Use flaky sea salt on top of cookies and brownies Salt has three major functions in baking. It affects: • Fermentation such as when using yeast • Dough conditioning • Flavor 18 Flavorful Salt Alternatives Garlic Lemon juice or zest Ground black pepper Dill Dried onion or onion powder Nutritional yeast Balsamic vinegar Smoked paprika Truffle oil Rosemary Ginger Coriander Red pepper flakes Apple cider vinegar Cinnamon Sage Tarragon Secret Kitchens of New Jersey • Host: Andrea Tarr • Executive Producer: Gerry Romano • Camera & Lighting: Jim Cook • Culinary Consultant: Chef Umberto Turelli • Key Grip & Gaffer: Enrico • Editing: Andrea Tarr Instagram: Andrea_Tarr Inquiries: [email protected] Check out our other YouTube Channel: What’s Cookin’ Jersey Shore    / @whatscookinjerseyshore2372   What’s Cookin’ Jersey Shore features Andrea Tarr and Chef Umberto Turelli. Join them as they explore and review local gems of the Jersey Shore, interview chefs, and more.