Spec me some larder essentials

mangobreeder said:
flakes are good, i have them my self, but you also need good old fashioned fine salt.

esp when following recipies
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Not true. You just need one or the other. It comes down to preference really, but obviously sea salt is more fashionable now.

There's never gonna be a recipe that would require you to specifically use table salt over sea salt or visa versa though, so you don't need both.
 
Jolteh said:
Not true. You just need one or the other. It comes down to preference really, but obviously sea salt is more fashionable now.

There's never gonna be a recipe that would require you to specifically use table salt over sea salt or visa versa though, so you don't need both.
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what about salting water for boiling pasta, or a recipe which calls for 1/2 teaspoon of salt, in these circumstance Flakes are inferior to free running.

so get both, get the flakes to be fashionable, and the free running to be practical.

Salt is not exactly expensive.
 
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Inferior how exactly?

Are you saying you can't salt water with sea salt? You know where sea salt comes from don't you? It's not exactly rocket science to substitute sea salt for table salt in a recipe either.

The cost issue isn't really the point. They are two items that fulfil the same purpose, there's just no need for both.
 
mangobreeder said:
what about salting water for boiling pasta, or a recipe which calls for 1/2 teaspoon of salt, in these circumstance Flakes are inferior to free running.

so get both, get the flakes to be fashionable, and the free running to be practical.

Salt is not exactly expensive.
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Agreed. Both are needed.
 
Jolteh said:
Inferior how exactly?

Are you saying you can't salt water with sea salt? You know where sea salt comes from don't you? It's not exactly rocket science to substitute sea salt for table salt in a recipe either.

The cost issue isn't really the point. They are two items that fulfil the same purpose, there's just no need for both.
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I never said you can't salt water with salt flakes, i just said, that using free running is better then salt flakes, as it dissolves faster than flakes, and its easier to measure when following a recipe.

Plus why would you use expensive Maldon sea salt for salting water for pasta?
when table salt dissolves easier, and is easier to measure.

There are lots of ingredients which serve the same purpose but you have both so thats not really an argument.
 
You know you can get sea salt in other forms than flakes don't you? Not to mention the fact that even if you get them in flake form, you can stick them in a salt grinder and get a pretty fine powder that dissolves very fast.

I cook every day and totally cram my cupboards with ingredients, but not once in my life have I ever gone to cook and thought to myself "Damn, I need to get myself a tub of saxa for this recipe." I've never experienced an issue following a recipe with regards to salt either, since I season to taste, which is something that I thought every did.

The cost issue is a fallacy. With salt you're talking about fractions of a penny per meal, whether you use table salt or sea salt.

Multiple forms of salt is just a waste of cupboard space.
 
I think you're confused.

Table salt (or "running salt" as you call it) is salt from a mine.

Sea salt is from evaporated sea water.

It comes in different forms, not just flakes.

I can see how you could be bored given your misunderstanding.
 
Jolteh said:
I think you're confused.

Table salt (or "running salt" as you call it) is salt from a mine.

Sea salt is from evaporated sea water.

It comes in different forms, not just flakes.

I can see how you could be bored given your misunderstanding.
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baiting me wont work.

Back on topic, how about a good old tin of baked beans
 
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