Sea Salt? Hype or not?

[Sid Post]

After reading around Egullet and running across various sea salts, I am curious if there really is a difference or if it is all just hype for foodies to spend money on?

I understand differences in grain size can be an issue in some cooking but, salt is salt isn't it? Is it just trace minerals that make one taste different then the other? Or, is it all just marketing magic?

[brash]

I can tell you this: I bought some Fleur de Sel and some "Celtic French sea salt" (both from this guy: http://search.ebay.com/_W0QQsassZpure_natureQQhtZ-1 ), and I can tell a difference between these and the plain old table salt I used to use.

I have no idea if it is grain size, trace minerals, or what, but it definitely tastes different.

[ChefJoe]

Hi Sid,

IMO, it depends on the salt and when you apply it. Some grey salts, or Hawaiian salt do contain other minerals or clays that can add flavour to a dish, however, even in quantities used in a professional kitchen, IMO, that will be imperceptable if added during cooking. However, IMO, adding such salts as a finishing salt can add another dimesion.

Joe

[rexj]

Hi Sid,
I agree with Joe, in that while cooking not much is noticed but that some salt can make a difference at the table. I really like the salt that I get from a local mine (yes a salt mine)here in Utah. It has a light red color to it from the naturally occuring minerals, this gives it a unique taste and even a sweet smell.
Rex

[Fred]

We had a salt tasting once in the gourmet store. We had 10 different varieties of sea salt as well as kosher salt and iodized table salt. Tasting that many kinds of salt in a limited time period is a fairly difficult (salty) experience but there is no doubt the various salts tasted different from one other. However, they were all salty. The differences were subtle. Add me to those with an opinion like Chef Joe's.

By the way, we had a pepper tasting at the same time. The differences there are significantly less subtle.

[mr moto]

There is an enormous difference in the flavor of different salts, but I'll agree that hype certainly enters into the equation with the upper echelon brands. Fifty bucks a pound for salt, does stretch the limits of credulity, market forces and scarcity notwithstanding.

To add to Chef Joe and Brandon's position, using high end salt in cooking is like deglazing a pan with '45 Mouton. Best to treat the good stuff as one would use the very best balsamic vinegar or olive oil- sprinkled on top at the last minute.

[ChefJoe]

[ QUOTE ]
By the way, we had a pepper tasting at the same time. The differences there are significantly less subtle.

[/ QUOTE ]

The only differences I can tell by non-chili peppers are black, white and green all taste different when fresh.

Joe

[Fred]

Lot of difference between, say, Tellicherry and Lamphong. I go out of my way to buy Tellichery black pepper. It is so much more flavorful than what they sell at the supermarket.

[ChefJoe]

We all have different tastes, but friends shouldn't let friends buy dried spices from supermarkets!

Indian growcers are a great choice, if available in your area, for all kinds of dried spices at cheap spices.

Otherwise try Penzeys, http://www.penzeys.com/cgi-bin/penzeys/shophome.html

Joe

[bkrownd]

[ QUOTE ]
Hi Sid,

IMO, it depends on the salt and when you apply it. Some grey salts, or Hawaiian salt do contain other minerals or clays that can add flavour to a dish, however, even in quantities used in a professional kitchen, IMO, that will be imperceptable if added during cooking. However, IMO, adding such salts as a finishing salt can add another dimesion.

Joe

[/ QUOTE ]

There's a restaurant here that uses (hawaiian) alea salt on the rims of their margaritas. Sort of...earthy, and not as sharp as the usual salt. Frankly, I think the regular salt is better for a margarita.

[jscout]

[ QUOTE ]
There is an enormous difference in the flavor of different salts, but I'll agree that hype certainly enters into the equation with the upper echelon brands. Fifty bucks a pound for salt, does stretch the limits of credulity, market forces and scarcity notwithstanding.

To add to Chef Joe and Brandon's position, using high end salt in cooking is like deglazing a pan with '45 Mouton. Best to treat the good stuff as one would use the very best balsamic vinegar or olive oil- sprinkled on top at the last minute.

[/ QUOTE ]

What mrmoto said. The taste of salt also has a big impact when using it to brine or cure. Not that anyone would use expensive salt for that purpose, but you never know. It's all about the taste.