Expensive Salt Really Make a Difference on steak?

That fine sea salt is not kosher salt in the US. Kosher salt here is always larger crystals, but smaller than flake salt.

No

Did you account for the grain size i.e. solubility and amount?

While expensive salt is interesting wonder about cheap salt, and what the cutoff point is (ie table salt, basic kosher and others)

I only use analytical-grade NaCl on my steaks.

this is always my dilema, 2x or 3x the cost does not translate to 2x or 3x more delicious... my "worth it" is when I can feel a large enough difference in taste that make ne come back for more which cant be explained... marginal difference aint worth it imo

It is just food, for Heaven's sake. Other people barely have anything to eat. Let's not overcomplicate things.

As an Irishman who knows nothing about cooking but a lot about Irish pronunciations, it’s pronounced “Kel-tic” not “sell-tic”. (Yes, for any Americans reading this, your precious basketball team got it wrong) anyways, Slán! 👋🏻🙃🇮🇪

A few cents difference?

My favorite is Murray river flaky salt!!,

You're pronouncing Celtic wrong. The C sounds like a K, at least when we're talking about the culture, not the basketball team.

I have recently bought french dirty looking salt, tastes amazing

Why is salt so complicated?

Black and gold table salt, baby.

Just FYI "Celtic" with an "s" when talking about the football team, with a "k" when talking about anything from the people

If there is an actual difference and it's not a placebo, then it's most likely due to the different size of the crystals in the salt which would lead to you adding more to one than the other.

Very few "salt junkies" are willing to do a blind tasting. For good reason, I guess.

Its not Seltic its Keltic

what is the point of this video if you aren't controlling your own potential bias?

MSG in the end beats them all.

Normal cooking needs just regular salt but if indulging, I use the Sea salt from the dollar tree costing a whopping $1.25 and truly makes a difference.
You get what you didn't pay for.

$88 🤦‍♂️

I have regular sea salt in both coarse and fine, from whole foods. I also have Celtic salt from whole foods. And a finishing salt, etc. I can taste a difference when using regular sea salt vs Celtic

SEA SALT I NEED YOU SEA SALT

It would've been funny to use black salt because you'd definitely taste that difference! I mean eggs do go with steak so maybe it wouldn't be that bad?

Well, kosher salt, keltic sea salt fine, Himalayan salt fine, Himalayan salt flakes, Nitrite salt , smoked sea salt (did that myself😉) and normal “kitchen” salt

Smoked salt > both.

This is nonsense. As others said the experimental method is inherently faulty.

I use only "Tuzlanska So", because it is the best salt in the world.

I think the only way you could ever actually taste any kind of difference would be on bread with some olive oil and even then I would be be skeptical of the guy who said he can really taste the magnesium undertones.

For anyone looking at this in Australia the lotus or the source brand Celtic sea salt tastes the same as this really expensive version and is $18-20/kg

Well yeah anything regarding food is subjective. It's a bit of a cop out answer, you already said you taste a difference. So do YOU think it's worth it or not?

I don’t use fine salt when cooking steaks. We use kosher salt (which is actually flaky salt in the US) and it makes leaps and bounds difference. I will absolutely give the expensive salt a try, but my preference for cooking food, especially meats like steaks, it flaky kosher salt

Sorry the US is crumbling before our very eyes. Can't care right now.

I have 6 types of salt in my pantry.

I have sea salt and pink Himalayan salt.

I suspect the taste is different because the amount of salt is different. The same pinch of a coarser salt has less salt than a pinch of finer salt. If you weighed out the same amounts, would they still taste different?

Wowsers... normally like this channel but on this occasion he hasn't understood there's a bias to a non-blind taste test, and you haven't taken into proper consideration basic things like measurement.

This is really, really poor advice.

Maldon sea salt is the answer for everything

Salt. Sodium chloride. NaCl. I don't give a rat's a*se whether or not it is frigging kosher.

Yes I keep 3 salts in my cupboard. One is rock salt that I use for most things, another is a big box of refined mineral salt that is mainly used for boiling things like potatoes or pasta, and last one is some flakey salt that is just... for pretending to be fancy sometimes. Does go really well on duck breast though!

You should look up a guy on here called Ryan Hawkins and get one of his chopping blocks, they are awesome….🙏🏽🏴󠁧󠁢󠁷󠁬󠁳󠁿

Anything but kosher or Himalayan. If my choice? Paakai straight from the handmade drying areas of Kauai

Nah, this is a sham of a test. You knew which piece was which and tasted them in a known order. Double Blind would be ideal, but this isn't even standard blind.

I think it’s worth giving Celtic salt a try. I bought a 1kg bags worth of Celtic and my goodness! I only use a small amount to which I crush down and it’s extremely powerful. It brings out the flavour of anything and fantastic

Yes I do have more than one. French Guérande sel 🇫🇷 and himalayan pink salt

No, salt is sodium chloride. Stop with this bullshit.

What about hamalaya (pink) salt?

Im a line chef here in San Francisco USA every good kitchen uses "Kosher Salt" for cooking. Flakey Sea Salt for finishing or garnish.

Not the price, but the structure of the salt crystals makes a difference. Diamond kosher salt has a triangular structure and tessellates differently to a more cuboidal salt like table salt. Diamond kosher salt weighs a lot less than table salt per volume, so you can season a lot more liberally with it without over-salting. I suspect flakey seasalt would fall somewhere in between those two examples