Is cheap salt ok for baking or cooking?

hakeber

we only ever buy cheap salt currently morrisons 12p value as they selling off the old packets i use it in the bread machine and for pickling and playdough and home made dishwasher powder ( I don't add salt to veg or on my cooked food) but that's me trying to be healthy.
bek

Any

I also use just table salt for cooking/baking.
Sea salt grinder for the table (I love salt so that is needed!!).

I also had the experience of porridge pot with my breadmaker when I forgot to put salt in. It was hilarious - so my OH thought!! We were watching it and trying to stop it overflowing...

I also had experience when I put salt with the yeast, instead of on the other corner, where the salt killed the yeast instantly and I ended up with such a brick that I am sure it is still somewhere in the rubbish out there, impossible to break up or get rid off!! It will be what people will still find in hundreds of years and think it is some kind of strange pottery from 21st century!!:-)))

Swan_2

Any wrote: »

I also use just table salt for cooking/baking.
Sea salt grinder for the table (I love salt so that is needed!!).

I also had the experience of porridge pot with my breadmaker when I forgot to put salt in. It was hilarious - so my OH thought!! We were watching it and trying to stop it overflowing...

I also had experience when I put salt with the yeast, instead of on the other corner, where the salt killed the yeast instantly and I ended up with such a brick that I am sure it is still somewhere in the rubbish out there, impossible to break up or get rid off!! It will be what people will still find in hundreds of years and think it is some kind of strange pottery from 21st century!!:-)))

sorry but :rotfl::rotfl::rotfl:


also, I wonder if there's some way of making a profit from the porridge pot phenomenon? :think:

Alison_Funnell

rosie383 wrote: »

I did that too!!!! I never figured out that it was because I'd forgotten the salt at the time.It was like the magic porridge pot:eek:.
Took ages to clean up.

One of my favourite books when small.

Only use 'posh' sea salt when scattering on the top of something. Other than that cheap stuff is all I've used. My mum, MIL, gran never bought branded salt.

BitterAndTwisted

For cooking and the bread-maker I just buy the cheapest salt I can find. Good (and rather expensive) sea-salt in this house is purely for use at the table

A note about your low-sodium salt: it should not have suppressed the rise, quite the opposite if anything. Perhaps the lack of rise was due to the yeast coming into contact with the salt when you put the ingredients in? All this bread-maker lark can be a bit hit-and-miss sometimes: the wholemeal loaf I made from a recipe-book this afternoon was a complete disaster. I'm now trying again with the recipe provided in the manufacturer's manual

freyasmum

Swan wrote: »

one way that different salts do vary in a way that could affect your cooking ... if you're measuring with spoons rather than by weight, teaspoons or Tablespoons of different grades of salt will weigh differently

for example a teaspoon of fine table salt will weigh more than a teaspoon of coarse rock salt because the finer particles are smaller & settle closer together, possibly not critical most of the time but worth bearing in mind for sensitive recipes or if you're cutting down on salt


a cautionary salt tale ... I once made an egg enriched loaf in my breadmaker & the dough went absolutely mad, it was huge & tried to excape, it even stuck to the lid of the machine, it was like something out of the Blob horror movie :rotfl:
the finished loaf looked like a gigantic rectangular mushroom & it was only when we tasted it I realised I'd forgotten to put the salt in (salt helps control the action of the yeast)

I would agree with most of that, except that sometimes there can be double the amount of the smaller salt crystals rather than rock salt which would make an awful difference. If using a recipe, I would check to see if there were stipulations of the salt used - Dan Lepard, for one, specifically states Maldon sea salt - but if there was no guidance, I'd just use table salt.

What I use in general cooking depends on which is closer, sometimes I have the smaller tablet salt near and other times I use the Maldon salt that's in the salt pig next to my hob. I also have pink rock salt and a little tub of fancy salts - Flor de Sal d'Es - that are for table usage. Even though I prefer to salt while cooking and don't generally salt at the table

For basic water-salting, it's always the cheap table salt I use!

You don't have much luck with breadmaking, do you? :rotfl: I hope I've got the right person, btw

mi_jardin

I buy the same salt as the op mentions, and I use it in my panny all the time. No problems what so ever.

Swan_2

freyasmum wrote: »

I would agree with most of that, except that sometimes there can be double the amount of the smaller salt crystals rather than rock salt which would make an awful difference. If using a recipe, I would check to see if there were stipulations of the salt used - Dan Lepard, for one, specifically states Maldon sea salt - but if there was no guidance, I'd just use table salt.

What I use in general cooking depends on which is closer, sometimes I have the smaller tablet salt near and other times I use the Maldon salt that's in the salt pig next to my hob. I also have pink rock salt and a little tub of fancy salts - Flor de Sal d'Es - that are for table usage. Even though I prefer to salt while cooking and don't generally salt at the table

For basic water-salting, it's always the cheap table salt I use!

You don't have much luck with breadmaking, do you? :rotfl: :pI hope I've got the right person, btw

that's what I was getting at but probably didn't make a very good job of it

re the breadmaking, I generally tend to post about the disasters because they're fun & give people a laugh

one of my best was when I turned on my top oven (so I thought) & put my lovely pain rustique made with expensive specialist flour in it, only to come back at the end of the baking time to find it only risen a bit & white??? :huh:

I'd turned on the bottom oven by mistake & not only ruined my bread but melted the plastic chopping boards I'd been storing in there on the top shelf all over my good baking trays which were stored on the lower shelf :eek:

there is actual photographic evidence on the food pics thread, I'll see if I can find it & post a link

freyasmum

Swan wrote: »

that's what I was getting at but probably didn't make a very good job of it

re the breadmaking, I generally tend to post about the disasters because they're fun & give people a laugh

one of my best was when I turned on my top oven (so I thought) & put my lovely pain rustique made with expensive specialist flour in it, only to come back at the end of the baking time to find it only risen a bit & white??? :huh:

I'd turned on the bottom oven by mistake & not only ruined my bread but melted the plastic chopping boards I'd been storing in there on the top shelf all over my good baking trays which were stored on the lower shelf :eek:

there is actual photographic evidence on the food pics thread, I'll see if I can find it & post a link

That's the one I was getting at! Looked like a sculpture afterwards :rotfl:

They are fun and I tend to think you learn more from the mistakes you make rather than always doing everything perfectly!

CLARABEL

Swan wrote: »

& I have Maldon that's reserved for salted toffee, wouldn't dream of cooking with it though! & woe betide anyone who touches it other than me

maldon salted toffee?? recipe pleeeeeeeeeeeeeeeease! I am drooling!!

Thank you
Clara.

x:j