 |
02-01-2007, 12:15 PM
|
#1
|
Official BBQ Central Mark


Join Date: Apr 2005
Location: Akron New York
Posts: 6,922
|
Know Your Salt
Note the soduim levels.

Iodized Morton is 590mg also. Just thought you might like to know.
First on the left is Morton canning and pickling salt 590mg In the middle Morton Kosher 480mg On the end Dimond Kosher salt 280mg. Big diffrence.
__________________
__________________
The secret of life is honesty and fair dealing. If you can fake that,
you've got it made. -Groucho Marx (1890-1977)
www.oinktoberfest.com
Team Gruber Mister BBQ
KCBS Citified Judge 8282
Tomorrow is just your future yesterday
|
|
|
02-01-2007, 12:33 PM
|
#2
|
Official BBQ Central Mark


Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
|
But what that doesn't tell you is how much you need to use of each when you are replacing one with the other. When exchanging one salt for the other, you need to do it by weight if you are using a recipe that you want to come out like it did with another salt. That brings the sodium levels back in line with each other. Its not that there is more or less sodium in the salt, it's the size of the crystals and the quantity of crystals that fit in 1/4 tsp (the measurement that was on the box).
Conversly, I do replace table salt with kosher 1:1 in my food because I NEED to reduce my sodium intake. But if I'm cooking for others, I use weight as the measurement to make sure the recipe comes out right.
__________________
__________________
Chris
"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."
in seach of Umami
|
|
|
02-01-2007, 12:38 PM
|
#3
|
Official BBQ Central Mark


Join Date: Apr 2005
Location: Akron New York
Posts: 6,922
|
True Finster. Each salt has it's place. Example, a huge plate of french fries gets Dimond. My rubs get Morton Kosher. All the flavor of salt with less sodium.
__________________
The secret of life is honesty and fair dealing. If you can fake that,
you've got it made. -Groucho Marx (1890-1977)
www.oinktoberfest.com
Team Gruber Mister BBQ
KCBS Citified Judge 8282
Tomorrow is just your future yesterday
|
|
|
02-01-2007, 11:16 PM
|
#4
|
Moderator
Join Date: Mar 2005
Location: Anchorage, Alaska
Posts: 5,564
|
I don't get it. How can bags of salt have different sodium levels? They are all 100% sodium chloride, right?
Griff
__________________
Griff
Friends don't let friends eat farmed fish.
"People sleep peacefully in their beds at night only because rough men stand ready to visit violence on those who would do them harm."
George Orwell
|
|
|
02-01-2007, 11:25 PM
|
#5
|
Wizard of Que


Join Date: Jan 2006
Location: Galveston TX
Posts: 1,763
|
We need a salt primer here.  Add to list what the "cures" are what they do. Tenderquick is mostly sodium with a drizzel of other stuff...
|
|
|
02-01-2007, 11:28 PM
|
#6
|
BBQ Centralite


Join Date: Nov 2006
Location: Barrie, Ontario
Posts: 3,379
|
__________________
________________________________________
www.DivaQ.ca
Life is too short for bad BBQ
Generously sponsored by:
Traeger Canada
Hovey's Gourmet Meats
Big Rock Brewery
Basques Hardwood Lump Charcoal
Alcan
|
|
|
02-02-2007, 03:13 AM
|
#7
|
BBQ Centralite


Join Date: Jan 2005
Location: Mentor, Oh
Posts: 4,457
|
I actually make it a point to try and use the Morton Iodized. Alot of folks don't realize that Iodine is a necessary nutrient and there are few sources.
__________________
"I was born to cook for people"
|
|
|
02-02-2007, 05:30 AM
|
#8
|
Official BBQ Central Mark


Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
|
Quote:
Originally Posted by Griff
I don't get it. How can bags of salt have different sodium levels? They are all 100% sodium chloride, right?
Griff
|
Somehow, I thought I explained this in my post above....
Quote:
Originally Posted by Finney
Its not that there is more or less sodium in the salt, it's the size of the crystals and the quantity of crystals that fit in 1/4 tsp (the measurement that was on the box).
|
__________________
Chris
"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."
in seach of Umami
|
|
|
02-02-2007, 07:09 AM
|
#9
|
BBQ Central Pro


Join Date: Dec 2005
Location: Indiana
Posts: 963
|
I'm with Woody. There are some applications where I use sea salt or kosher but in most cases, I stick with iodized. The reason they started adding iodine to it in the first place is because your body needs it to help keep the thyroid working properly and prevent goiters.
More info is here:
http://www.saltinstitute.org/37.html
|
|
|
02-02-2007, 08:43 AM
|
#10
|
Moderator
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
|
Quote:
Originally Posted by Woodman
I actually make it a point to try and use the Morton Iodized. Alot of folks don't realize that Iodine is a necessary nutrient and there are few sources.
|
The problem with using salt with Iodine is that it leaves streaks when using in BBQ and sausage make stuff...
__________________
Save the gas for the criminals Q with wood...
I get more sauced then my Ribs
My Bark is as good as my Bite!
Swine so fine it's Criminal
Never trust a skinny cook!!!!!!!!
|
|
|
02-02-2007, 11:56 AM
|
#11
|
Saint O'Que


Join Date: Jan 2005
Location: Clemmons, NC
Posts: 1,294
|
Quote:
Originally Posted by Griff
I don't get it. How can bags of salt have different sodium levels? They are all 100% sodium chloride, right?
Griff
|
Notice that the "serving size" is 1/4 teaspoon for each one. The actual weight of that 1/4 teaspoon will vary depending on the size of the particles. If you divide the weight of sodium for each product by the weight of the serving size, you'll get: Morton Canning Salt - 590mg/1500mg = 0.393
Morton Kosher Salt: 480 mg/1200 mg = 0.4
The other kosher salt: 280 mg/700 mg = 0.4
This makes sense because the molecular weight of sodium chloride is 54.4428, of which the sodium (atomic weight 22.989) makes up 39.337%
So they all basically contain the same percentage of sodium. As Finney said, it's the amount that fits in that 1/4 teaspoon "serving" that counts.
__________________
----------------------------------------------------------------------
"If we took the bones out, it wouldn't be crunchy, would it?"
|
|
|
02-02-2007, 05:26 PM
|
#12
|
Official BBQ Central Mark


Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
|
Quote:
Originally Posted by Larry D.
Quote:
Originally Posted by Griff
I don't get it. How can bags of salt have different sodium levels? They are all 100% sodium chloride, right?
Griff
|
Notice that the "serving size" is 1/4 teaspoon for each one. The actual weight of that 1/4 teaspoon will vary depending on the size of the particles. If you divide the weight of sodium for each product by the weight of the serving size, you'll get: Morton Canning Salt - 590mg/1500mg = 0.393
Morton Kosher Salt: 480 mg/1200 mg = 0.4
The other kosher salt: 280 mg/700 mg = 0.4
This makes sense because the molecular weight of sodium chloride is 54.4428, of which the sodium (atomic weight 22.989) makes up 39.337%
So they all basically contain the same percentage of sodium. As Finney said, it's the amount that fits in that 1/4 teaspoon "serving" that counts.
|
I knew I heard that somewhere. [smilie=imslow.gif] [smilie=a_chuckle.gif] [smilie=imslow.gif]
__________________
__________________
Chris
"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."
in seach of Umami
|
|
|
 |
Thread Tools |
|
Display Modes |
Linear Mode
|
Posting Rules
|
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
HTML code is Off
|
|
|
|
» Recent Threads |
|
|
|
|
|
|
|
|
|
|
|