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Replies: 27
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110%er [9879]
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I somehow knew this but took for granted the impact
May 8, 2019, 7:45 PM
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Using regular Morton iodized salt to season steaks is vastly superior to using cracked sea salt or himalayan salt.
Good god, I just had a 12oz dry-aged strip that POPPED with flavor due to the difference in salt.
Never again.
I know that no one cares, but salting your meat is important.
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110%er [7182]
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Last time I salted my meat
May 8, 2019, 7:52 PM
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I used kosher salt & it was unpleasant. Between the chafing & the actual cuts, I had to generously apply neosporin to my knob for weeks.
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Oculus Spirit [97716]
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My meat is salty enough.
May 9, 2019, 7:21 AM
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3...2....1.....
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Oculus Spirit [97716]
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Can't believe it. No one but on that.***
May 9, 2019, 11:44 AM
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CU Medallion [64837]
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Sorry. That joke seemed a little too "on the nose" for me.***
May 9, 2019, 12:26 PM
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Oculus Spirit [97716]
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Flew right over your head I'd bet.***
May 9, 2019, 2:52 PM
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110%er [7182]
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CU Medallion [54011]
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Superior?
May 8, 2019, 7:58 PM
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Salt is salt. Big crystals mean it covers less surface area, so you must use more salt. No matter what the folks that sell salt try to tell you, it doesn’t matter pink, sea, kosher, or sweat... all salt tastes the same. It tastes salty. The issue with “morton’s iodized” is it’s inability to really control even distribution. You can’t see it on the meat. Remember, if you are using coarse salt, use a lot. (Compared to what you are using when you use “Iodized salt)
Glad your steak was good. Wish you would’ve shared, though.
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110%er [9879]
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Re: Superior?
May 8, 2019, 8:01 PM
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it doesn’t matter pink, sea, kosher, or sweat... all salt tastes the same.
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CU Medallion [54011]
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It’s true Boo.
May 8, 2019, 8:05 PM
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I had to learn the hard way as well. Morton’s is as “tastey” as any salt. But it contains some added stuff. But I’m cool with anything.
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CU Medallion [54758]
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all salt does KNOT taste the same
May 8, 2019, 8:24 PM
[ in reply to Superior? ] |
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I've got some Hickory Smoked Sea Salt, and even better...Alder wood smoked sea salt.
stuff's hella allsum....
but yeah, i know that's knot exactly what you meant. I just apparently like bragging about boutique salts.
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CU Medallion [54011]
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I really appreciate your point.
May 8, 2019, 8:33 PM
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I was not considering “flavored salts”. I do remember seeing Andrew Zimmern eating “whale dung salt” or something like that. But then again, I realize, he’s just eating whale dung that’s been well salted by the ocean. Salt is salt, in the end.
Smoke on the other hand, is a whole different component. Smoke is amazing and difficult to master.
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All-TigerNet [13764]
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CU Medallion [54758]
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so just the Hickory smoked salt, then
May 9, 2019, 11:56 AM
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but I traded my FiL a scoop of that for a scoop of his alder smoked salt...so, a transaction was made...
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Heisman Winner [105551]
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Let me be the first to introduce you to the wonderful world
May 9, 2019, 9:39 AM
[ in reply to Superior? ] |
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of BATH SALTS!!!!!!!!!!
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CU Medallion [64837]
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Re: Let me be the first to introduce you to the wonderful world
May 9, 2019, 12:29 PM
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All-In [46825]
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All of that salt is UDP
May 9, 2019, 10:03 AM
[ in reply to Superior? ] |
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Garlic Salt FTW
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Heisman Winner [135867]
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All those IPAs have you craving that metallic taste
May 8, 2019, 8:01 PM
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You get from iodine
Fun fact, iodized salt hurt SC agriculture
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110%er [9879]
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CU Medallion [64837]
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I found one of those plates under my house
May 9, 2019, 12:30 PM
[ in reply to All those IPAs have you craving that metallic taste ] |
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while doing some plumbing repairs. Somebody used it as flashing to close up a hole to keep critters out. It was dated 1923. Pretty neat.
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CU Medallion [60043]
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Re: All those IPAs have you craving that metallic taste
May 10, 2019, 8:08 AM
[ in reply to All those IPAs have you craving that metallic taste ] |
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But it saves thousands of kids a year. Goiters were a real thing for many people about 20 or so years ago. Pretty much been irradicated due to iodized salt distribution. It’s a real thing
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Heisman Winner [137908]
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Found Prime top sirloin at Costco today for $7.49/lb.
May 8, 2019, 8:46 PM
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That's a killer price. Got a bigass pack with 3 18-20 oz'ers, and 4 smaller cuts for the wimmens. They're damn near 2" thick. Salted with pink Himalayan before vacuum sealing. They'll be TIGHT after a couple hours of 123 degree sous vide and a quick sear, son.
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110%er [7182]
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^^^^^this man
May 8, 2019, 8:53 PM
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knows how to cook a ####### steak!
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CU Medallion [66054]
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Heisman Winner [135579]
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I pretty much don't care what kind I use
May 9, 2019, 8:49 AM
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WHEN I SALT THE FIELDS OF THE TERRITORIES I HAVE CONQUERED.
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Hall of Famer [23994]
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I like to use
May 9, 2019, 9:06 AM
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on my steak
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CU Medallion [64837]
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I used to do that also, but this is better:
May 9, 2019, 12:32 PM
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just cook your steak directly on one of these bad boys.
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Hall of Famer [23994]
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Help me out
May 10, 2019, 8:00 AM
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Do you put the steaks on after the cattle lick it? You know, for that extra kick due to the chemical reaction of their saliva dissolving the salt
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Replies: 27
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