shanec61•1d agoRising Star

Heard a food blogger say 'salt is salt' and it bugged me for 2 days until I tested it myself.

Took 3 identical batches of cookie dough and used table salt, kosher salt, and sea salt from different brands and the texture differences were huge enough that I'm never just grabbing any salt off the shelf again - anyone else ever run a side-by-side like that?

3 comments

3 Comments

danielr991d ago

Funny enough I ran the exact same test last year with chocolate chip cookies and yeah no kidding the results were super different. Table salt gave me a flatter denser cookie while kosher salt spread more evenly and gave a better texture throughout. Sea salt was the wild card though it gave these occasional crunchy bursts of flavor that totally changed the bite.

wade_kelly771d ago

3 batches of cookies sounds like a solid scientific sacrifice for the good of humanity. I gotta agree with @gavin_kim on the coffee thing too because I accidentally used fine grind for a French press once and it turned into muddy sludge that tasted like regret. But back to the salt debate, your mileage may vary but I've found that sea salt in cookies is a total trap if you don't dissolve it properly. Crunchy salt bursts are fun but then you bite into a literal rock and it ruins the whole experience. Gavin's tire pressure analogy is spot on though, small changes messing with the whole system. I once swapped butter brands in a pie crust and my grandmother literally disowned me for a weekend.

gavin_kim1d ago

Last month I noticed the same kind of thing with my coffee grinder. Coarse grounds gave me a completely different flavor than fine ones, even with the same beans. It's like every little detail in a recipe or routine changes the whole outcome. My buddy swears by using a specific brand of pepper grinder for his steaks and says anything else tastes wrong. These small choices add up more than people realize, kind of like how changing your tire pressure a few PSI can make your car handle totally different on the highway.