Taste Testing Genius SEA SALT Uses | Sorted Food 

I would love to see a follow up episode of blind taste testing different dishes and different salts. Salting a boiling pot of water for pasta, a steak before cooking, french fries, bread dough, etc. with kosher vs table vs sea vs Himalayan etc.

I was gonna make a joke about sodium, but... Na

Salt is normally enriched with iodine because it needs to be. Iodine deficiency is one of the biggest problems we used to face back in the day and enriching salt with it changed our lives If it makes a bit bitter, I've never noticed it personally But I live in Brazil and here pretty much all salt is sea salt that's still enriched with iodine

Shame Barry didn't get to try the Dukkah, I imagine the salt would have really brought out the lavender in it for him! 😆

Loved the flat bread part. Their reaction when they realized the difference is where the salt is located is so funny.

I literally realized i had all the ingredients for the dukkah and salad, paused the video, made it, and am now enjoying it while finishing the video. thank you!

I love how Barry gave Jamie grief for eating the small piece of flatbread in one bite, then ate two large profiteroles whole.

I will never stop being delighted in seeing one of the most famous products of my home town being talked about (I can literally walk to their site in 10 minutes).

A long time ago, 1970s, I was at primary school in Maldon. We walked to Maldon Sea Salt for a "field trip". This was long before the brand expanded and became such an iconic foodie item.

One of my favorite things to eat is freshly cooked warm rice with ghee and salt. If you have an especially fragrant rice, you won't even need the ghee.

As someone with ARFID, I'm always trying to find easy, simple, less scary ways to spice up the limited foods I do eat. This video is perfect, so thanks guys!

End of spring, beginning of summer I put a few small pie pans of sea salt on the 'top shelf' in the BBQ. Every time I smoke something it adds a little more to the salt. Mix it up each time until it's to my liking, then keep some as is, and add various things to others. I have about 8 on the go right now with various homegrown hot peppers, discount lemons and limes (99c for 10 if the don't look 'right'), and starting some soon with thai basil, sage, and maybe spicy oregano...obviously, you can also do this without smoking it first as well...

I just love when channels get great sponsors that make sense with their content. There's a couple of sponsors that are everywhere no matter the specific content of the creators (VPNs, website creators, learning platforms...) but Sorted does it so much better. This video couldn't basically exist without the sponsor and it's excellent.

Salt on firm-fleshed melon slices-watermelon, cantaloupe, honeydew-is pretty much the Southern default from Tidewater and the Low Country clear to Deep East Texas. For some four centuries now.

The salt on the bottom trick is 110% legit. Do it with homemade pizzas. Game changer.

That flat bread experiment is what i love about food and cooking. Something small like this can totally change the eating experience and keep the meal interesting.

4:35 I love when the boys respond to Ben's comments/facts like this, he deserves so much more appreciation

This video comes at a fortuitous time - I’ve been gifted various salts as house warming presents and for someone who previously only used Saxa, my present abundance of salt is intimidating to say the least. My gifts included Maldon tubs - normal and smoked, pink Himalayan, a beautiful looking tub of “Fleur de Sel” and a tiny tub of Cornish flakes… I now have great ideas on where and how to use them.

would love to see this with other seasonings

My sister got me an indoor/outdoor kettle smoker for Christmas one year, and I've actually smoked pink Himalayan sea salt at home, and it turned out incredible.

Best way to appreciate good salt: A slice of fresh (artisan) bread, butter and then salt. Simple, easy and just delicious

I live close to Maldon, always heard of this salt, never actually seen it/tried it. Now knowing it is actually from Maldon it makes me wanna try it haha

Since you guys were so impressed with the smoked salt, I'd love to see what you guys think of Japanese varieties of smoked salt (particularly the kind that is smoked with seaweed [Moshio])!

Very informative video, I've cut down my salt intake thanks to high blood pressure so good to know I don't have to use a load to still get that flavour boost by perhaps changing where I use it on a dish.

speaking of salting food, I always thought it would be cool if they did like a food remedy challenge. Identify too much spice, too much salt, undercooked/overcooked, burned, any cooking malady that they first have to identify then fix as best they can in a variety of dishes with different problems

similar to the profiteroles, I always sprinkle maldon salt on fresh baked chocolate chip cookies and it makes them amazing ✨

Ah, the salt lesson. When I was in Pastry school our instructor rammed this info down our throats. Salt is a flavor enhancer & is also a flavor enhancer;enhancer. Which means salt naturally enhances the flavor of foods. But it also acts as a flavor enhancer to "other" flavor enhancers making them taste even stronger. Use to drive me crazy 🤪 that they would say saltbis a flavor enhancer;enhancer. Gah! The verbiage! LOL.

i recently subscribed to sidekick & sorted cookbooks and i tried the cinnamon rolls recipe from desserts in duvets today and i think i’m in love with this recipe ,, great content guys thank you for the inspiration you give me to cook & bake and the amazing recipes you write you guys are amazing!! edit: spelling errors edit 2: my brain has dissipated into thin air i meant the you are sorted cookbook but my brain just automatically turned it into desserts in duvets. goodbye brain better luck next time

I am a long time fan of Maldon salt. Nothing better on a grass fed steak than a small amount of butter and the smoked salt. Black pepper if you must. But pure and simple

Barry eating a profiterole is one of the most disturbing and funniest things I've seen on your channel.

As a marketer, I am going to assume that this is a fully sponsored video from the salt company. If it is, this is one of the best advertisements I have seen.

My absolute favorite salt hack is using it to bring out sweetness. I love adding salt to grapefruit to bring out the natural sweetness!

One thing regarding the amount of salt to eat: In his book "The Salt Fix" Dr. James DiNicolantonio has researched why most health guidelines advice lowering our salt intake and has reviewd multiple studies that monitored the salt intake of people and the correlation to health problems. The conclusion was rather simple: Eat as much salt as your body graves. Unlike many other things the body knows when it wants salt and when it has enough. Too much salt simply leaves the body again provided you drank enough water, with little to no extra stress on your kidneys. The one thing you need in addition to salt (though your body needs it for other things too anyway) is potassium. If you don't want to read the book the channel "What I've learned" has 3 videos 15 min each on the topic. I've tried to find some valid critique to the book but have thus far not been able to find anything of substance.

I don't know what Malton paid, but they got their money's worth, great vid!

Cherry tomatoes with some salt sprinkled on them was one of my favorite childhood snacks in the summer

I always have table salt in the cupboard for cooking pasta, but I then have several tubs of cornish sea salt for other uses. I love using CSS with smoked garlic on steaks, plain CSS for seasoning on the plate, CSS with chilli flakes for anywhere I want a tiny bit of heat and fruity chilli flavor. When I can afford it I'd love to get one of those huge slabs of himalayan salt you pop in the oven and can cook meat and fish directly on top of.. but not the cheapest thing in the world for using once a blue moon!

I never thought about where Maldon Salt came from so this was an interesting video. It works for many things but I tend to use it mainly for sweet treats. It's really great to put on top of an easy saltine cracker toffee I make in the winter and sprinkle of that salt on top with some chopped pecans is nice.

I'm so glad that Ben's thought experiment worked so well and absolutely love the thought behind putting salt on the bottom of flatbreads or pizzas! Mike's rdvelatuons and commentary were so on point! Thanks for another great show! You all are such a constant in our lives that I refer to you as, "the boys" similarly to how I refer to my son and his family as, "the kids!" Thanks for brightening my life!

Jamie, thanks to you, I can’t unsee a visual of tuna smoking cigars.

In Pakistan, India and Bangladesh, apart from mined salt which is cheap and plentiful there is another salt called kala namak (translation: black salt). Its not black but mostly used in salads here. Do a video on it. It has quite a different flavour profile.

Where to put the seasoning is a very interesting thought!

A bit disappointed Jamie's salt bae-ed chicken didn't make a return appearance

When I was a kid, my parents lived in an area where radishes where grown. While walking to school, there were small wagons filled with water ans radishes being cleaned. I would gran an handful and eat radishes while walking to school. Radis, butter and salt, a very common starter in my youth.

I love coarsely ground sea salt for finishing dishes, the crunch is great. You might have convinced me to finally buy some smoked sea salt!

Talking about salt on fruit reminds me of Tajin. It’s a Mexican spice that’s salty and citrusy. It’s beautiful on watermelon. You guys should try it in your next spice video!

My cooking transformed when I started using sea salt (and pink Himalayan rock salt), and peppercorn in grinders. Would have loved to see the taste test of salt + coffee ☕, one of my favourite 'quirky' combos.

Ngl - At the start of the video, I didn't think I would care much about salt. However not at the end of it, I'm leaving fascinated especially the bit about WHERE the salt is placed. Amazing!

07:31 Jamie and Mike: thats dukkah Barry: *sweats profusely and has flashbacks *

I actually salt the rim of my hot chocolate mug with black sea salt and it makes even low end hot chocolate taste amazing.

One of the seasonings that my family swears by is an alderwood smoked sea salt, though they used to have hickory smoked sea salt, but had to change suppliers XD They've also recently started offering whiskey barrel smoked sea salt... where they already had whiskey barrel smoked pepper, and they're now offering the two together in a combined shaker XD It's just one of those flavor touches that really blows it all out of the water (especially just a bit of that salt and pepper over a fried egg, y'know?)

As a kid we always salted fresh tomatoes. Didn't realize that others might not have known that pleasure. Always liked 'fats' for reducing bitterness, never noticed it with salt. Like this show format. Jamie's comment about smoking the cigar was brilliant.

The whipped ricotta dish looked fabulous. Add flavoured finishing sea salts … mind blown 🤯 thank you, cannot wait to try

This was both fascinating and informative. Thanks, gentlemen!

I have both Maldon salts but have been scared to use them because I hate salt but love msg so this video has changed everything for me - thank you Ben!

These 'learn-new-things about-usual-stuff-in-your-kitchen' are great. Thanks and more of these!

Thank you for that little etymology lesson! It makes so much sense when Ben explained it, but it's never something that would've passed through my mind otherwise. The idea of where you put salt when seasoning is also incredibly interesting; again, something that makes sense because of how the tongue and taste buds work, but never something that would've crossed my mind when cooking.

Loved this video way more than expected 😂 would love to see something similar with chillies maybe? I'm always so nervous to add them incase I add too much and blow my head off, but know it can bring so much to a dish

When I was younger I used to think that all salt was bad and never used it. In recent years I’ve started to use salt in seasoning and enjoyed it but this has shown me when and how to season foods. Thanks guys!

In Australia, I use pink Murray salt (from saline artesian water, well mineralised) which also has the 'unique' pyramidal crystals but isn't transported across the globe. Salt offsets bitterness by competing for the same receptors on your tongue. That's why some cultures put a tiny pinch of salt in coffee

Love this ep guys! Fascinating!

Ok, I knew about the etymology of ‘salary’ but not ‘salad’. Thank you for that, Ben! P.S. “worth their salt” also comes from the whole salt angle.

Jamie’s shirt sleeves are just a little shorter than where his tan line is🤣🤣 I often have this problem because of the clothes I have to wear for work!

You just absolutely blew my mind with the salt in tomato creates msg realization. Literally called two people to tell them this fascinating fact. (Probably a basic one just never thought about is)

I learned so many things watching this! The whole MSG thing blew my mind!!!

I'm ten seconds in so haven't watched yet. Maldon sea salt flakes are an absolute game changer. Adding that and fresh herbs to my cooking was a level up.

I’m currently using a smoked salt with Australian Redgum - it is Devine - scrumptious ❤️❤️ I really like the idea of changing the flavours by putting salt on the bottom….

”Dukkah!” And all I can think about is Barry’s rescinded badge 🥳

Glad you got Mike and Jamie to test the Dukka, Barry would still be trying to guess what it is to get his badge back🤣🤣🤣

Those profiteroles look and sound right up my street…love salted caramel

Pass it on idea: everyone has to use one of their cooking staples for most meals. For example I find I manage to squeeze lemon in most of my cooking

Amazing video, glad to see the various applications of salt in unique recipes..

I’ve learned a lot today! Thanks Ben 👏🏻 The dishes all looked absolutely yummy!

Love this idea, please do A to Z, this is Super-Geekiness at its best!

This might be my favorite video that you have done! Watched it through twice in a row.

Very educational episode. It one thing to throw in some salt because a recipe requires it, but actually knowing what it does and utilizing its properties is valuable knowledge. Good show!

I have a good feeling about this video.. Salt-utations to everyone else watching. :)

The grade of salt definitely matters for things like making soy sauce/miso/doenjang/yellowbean paste and black bean paste. (Also, the grade of water matters more than people think).

Such a good video! There's soooo much information packet in it. The salt on the bottom of the flatbreads was crazy. The tuna was described so well, that I felt like I was eating it. The fact that duka lasts so long makes me want to definitely make it. And the colors of the video really pop. Not to mention it was an add and it wasn't intrusive at all, just another Sorted video.

This has absolutely blown my mind on how to use salt in the future. I never thought to put it on the bottom and the fact that we would have to use twice the amount (or more of it, in some cases, not all) to bring out the same amount of flavour as doing it on the bottom. 100% doing this from now on! Great video guys, keep on keepin' on! :)

To me, this was one of the best episodes ever. Learning how, when, and where to use any ingredient is crucial to ending up with a great dish. More episodes like this please. ( Different chili blends perhaps)

Until relatively recently I didn't use or like salt at all. Through my childhood I was always being told off for not salting my food, I was told it was good for me, but I simply hated it. Then again back then it was mainly the table salt in a big plastic tub, which has a very sour/bitter flavour. I suppose there was enough salt in the daily plates of homemade soup to stop the problems that salt deficiency can cause as we didn't eat any processed foods. [maybe the salted butter too, as that was the one salty thing I liked] Even into early adult hood I had only one recipe that I made that involved salt which was Swiss potatoes [slices of boiled potatoes which have been pressed into a mix of caraway seeds & salt corns & then sautéed in butter]. Though I would sometimes give in for a dinner party; or guests could season at the table. I do use salt now though, mainly good sea salt, sometimes kosher [its easier to apply evenly]. The lack of salt may be one of the reasons the heart surgeon was so impressed with how good condition my arteries were in when we were having a look with an endoscope a few years back. I started using salt mainly for its chemical properties in some recipes but have found it does improve certain foods taste wise.I like the big crunchy pyramids & use natural, smoked & some flavoured ones with my favourite one being salt mixed with various dried seaweeds...that is spectacular on eggs of all types.🧂

Really informative video guys, wow, I didn't know using salt in different ways made such a huge difference!

I enjoy a good lavender tea, but honestly found it was so much nicer with just a pinch of sea salt within it. Brings a whole new element of flavour to it.

I’m shocked to hear that seasoning tomatoes is a revelation but this is coming from someone who stole tomatoes from open air vegetable markets and spent all my life adding salt to tomato as a snack lol

It's perfectly fine to do sponsored videos like this and you did a great job. However, please cut out the crap like citing minerality as a reason to use sea salt. Do a taste test at the beginning, where you dissolve the same amount of table salt and sea salt in a glass each and try (repeatedly) to identify which is which - you won't be able to. The shape makes a big difference in how we taste it, but in any preparation where the salt dissolves, it makes no sense to use sea salt over much cheaper table salt. That's something advertisers will claim, but your viewers should be able to trust that, even if sponsored, you don't lie to them.

Cool episode, showing how to use things we use as second nature in the kitchen in a better way. From a food science perspective, the use of things like salt, sugar and fats to achieve better taste and mouthfeel is the basis of “fancy cooking” would be great to see the normals explore more of these.

I really enjoyed this video! Great job guys

Speaking of linguistics, "very unique" is an abhomination. "Unique" is not a synonym of "unusual", it means "one of a kind". Something either is or is not unique.

Missed opportunity to have a shot of Uncle Roger going “Fuiyoh” when MSG was mentioned lol

As an Egyptian, I commend your use of "Duqqa" "دقة"....however a quick correction, Duqqa simply means a spice mix :D We use different kinds of Duqqa with different foods, a Duqqa for one of our traditional dishes "Koshari" would normally be garlic, cumin, lemon, vinegar, and slat, while a "dipping duqqa" that is normal served with soft pretzels, would be salt, cumin, sesame seeds, dried herbs......for other middle eastern cutlures, duqqa could be made with dried oregano, sumac, sesame seeds, and salt

Salzburg Austria named for it's salt mountain. There were tours through the mine (late 1960s). Dressed in white hazmat type outfits we trekked up paths and slid down slides through the mine. Then we were rowed across a salty internal lake. Salty walls, salty lake. Yup we tasted all the way. Drinks sold at the exit, of course.

I'm a bit surprised you didn't touch on low-sodium salt at all. I've definitely seen an increase over the last decades in recipes calling specifically for it, and it being recommended for everyone, when it tastes terrible and only people with a sodium sensitivity should switch to it, it's actually WORSE for most people as you need more for the same seasoning effect.

First time a RU-vidr correctly describes salt... It turns up the volume of what you taste. Biologically this is exactly what salt does, it's a different nerve than the 'real' taste from the nose, which in the brain 'strengthens' the signal it's getting from the nose (or even overpowers it). That's why you will still taste salt (or sweet, umami, fatty etc) when having a cold (or covid). It's also an acquired taste, baby's don't care for salty🤫

Loved this episode! I’ve been a fan of sea salt for years now :) Would love if you expanded on this to talk about how/when/why to use other forms of salt (table vs kosher vs sea, etc) 😃👍 🧂

I am a huge fan of salts. I have about 8 or 10 different kinds in my kitchen. As it happens, I ordered a box of Maldon's salt, and have been using it as a finishing salt for over a year now. This video brought to light the point that depending on where you add your salt, changes the outcome. THAT makes SO much more sense to me now. For example, I made a salted caramel but added the salt to the sugar when making it, which made it taste VERY salty. Now I see that if I had added it after, it would have changed the flavor profile so differently. Thanks you guys, this was a great video!

I get that this is an ad, but if you're going to claim that seasalt will add an noticable "minerality" and that fortified salt is "bitter" the least you can do is a blind taste test (with non-fortified table salt). Does it really add anything except for a difference in form factor? Because I sincerely doubt it with the amount you use.

That was amazing! I think this is my favorite episode. Thanks!

Okay, this was really educational AND entertaining. I didn't think where you put the salt could have that much effect!

I love Maldon but I also have a tub of Fleur du sal for an entirely different taste profile. Lighter, floral and almost sweet as well as salty. Delicious!

Ben's knowledge-airing-smugness in this is just delightful! Sorted guys - please read Salt Fat Acid Heat and do a series on those things. Absolutely transformative for your average home cook - highly reccommended