The Science Behind Salt

 

The Science Behind the Sodium Intake Guidelines

Video taken from the channel: Creighton University


 

Why Salt Preserves Meat

Video taken from the channel: Today I Found Out


 

How Does Salt Melt Ice?

Video taken from the channel: Reactions


 

The science behind a salt room

Video taken from the channel: KCTV5 News


 

Science: When to Add Salt During Cooking—and Why (It Makes a Huge Difference)

Video taken from the channel: America’s Test Kitchen


 

Why Does Salt Make Food Taste Better?

Video taken from the channel: SciShow


 

The Science of Salt: How it Impacts Your Cooking and How to Make Your Own: Salt | What’s Eating Dan?

Video taken from the channel: America’s Test Kitchen


 

The Science Behind the Sodium Intake Guidelines

Video taken from the channel: Creighton University


 

Why Salt Preserves Meat

Video taken from the channel: Today I Found Out


 

How Does Salt Melt Ice?

Video taken from the channel: Reactions


 

The science behind a salt room

Video taken from the channel: KCTV5 News


 

Science: When to Add Salt During Cooking—and Why (It Makes a Huge Difference)

Video taken from the channel: America’s Test Kitchen


 

Why Does Salt Make Food Taste Better?

Video taken from the channel: SciShow


 

The Science of Salt: How it Impacts Your Cooking and How to Make Your Own: Salt | What’s Eating Dan?

Video taken from the channel: America’s Test Kitchen


In essence, salt lowers the freezing point of water. It prevents the formation of the bond between pavement and snow or ice so that roads can be cleared more quickly and easily, making them safer for driving. How It Works First, salt is spread on the snow or ice-covered road. Salt is hygroscopic, which means it attracts water. When it’s mixed into a bread or pastry dough that contains yeast, the salt absorbs some of the moisture from the yeast, which in essence slows down its fermentation.

Without salt, the yeast can ferment too quickly, which can cause uneven results in baking. 4. Strengthen bread and pastry dough. Salt (NaCl), sodium chloride, mineral substance of great importance to human and animal health, as well as to industry.

The mineral form halite, or rock salt, is sometimes called common salt to distinguish it from a class of chemical compounds called salts. salt Salt crystal magnified. Rock salt is mined from the earth by digging or by pumping water into salt deposits to dissolve the salt, and then evaporating the resulting brine in vacuum chambers to recrystallize it. Sea salt is harvested from ocean water that’s evaporated in open-air pans, in vacuum chambers, or by fire. All salt contains two basic elements: sodium and chlorine.

Sodium (chemical symbol Na) is a silvery-white metal that reacts violently when mixed with water and oxidizes in air. Chlorine (chemical symbol Cl) is greenish-yellow and exists as a gas at room temperature. The conventional, supposedly scientific, wisdom behind the practice is that adding salt will change the chemical composition of the water, which will cause it to boil faster. While the first half. Salt is a natual mineral, NaCl, a crystal made of one ion of sodium (Na) and one ion of chloride (Cl).

There are many kinds of commercial salt, but all salt is sea salt. That’s right, all salt originally came from sea water which is about 4% saline containing about 1/4 pound per gallon. Salt temporarily increases the pH level of the mouth, creating an alkaline environment.

Since bacteria prefer an acidic environment, they find this type of environment difficult to survive in. This is how salt water mouth rinses can help keep bacteria from multiplying in your mouth. Salt provides the solution.

Similar to sugar, salt affects how water freezes and effectively lowers the freezing/melting point of water. Creating a saltwater slush and packing this around our ice cream base allows us to cool the base enough so that it starts to. Salt melts ice and help prevent re-freezing by lowering the freezing point of water.

This phenomenon is called freezing point depression. The working temperature range isn’t the same for all types of salt. For example, calcium chloride lowers the freezing point more than sodium chloride.

List of related literature:

There are no references in the scientific literature concerning this salt.

“Encyclopedia of the Alkaline Earth Compounds” by Richard C. Ropp
from Encyclopedia of the Alkaline Earth Compounds
by Richard C. Ropp
Elsevier Science, 2012

This indicates that, with time, the concentration of salt will rise by the evaporation of water molecules, creating a brine, or a very salty solution.

“Invitation to Oceanography” by Paul R. Pinet
from Invitation to Oceanography
by Paul R. Pinet
Jones and Bartlett Publishers, 2003

BLOCH et al.(24), who examined the mechanism of evaporation of salt brines by direct solar energy, found that the rate of evaporation increased with the depth of brine.

“Chemical Engineering Volume 2” by J H Harker, J R Backhurst, J.F. Richardson
from Chemical Engineering Volume 2
by J H Harker, J R Backhurst, J.F. Richardson
Elsevier Science, 2013

If brine is swiftly boiled it produces cubic salt crystals; if it is gently heated just enough for surface evaporation to take place the crystals are pyramidal, and to the naked eye look flaky rather than granular.

“Since Eve Ate Apples Much Depends on Dinner: The Extraordinary History and Mythology, Allure and Obsessions, Perils and Taboos of an Ordinary Mea” by Margaret Visser
from Since Eve Ate Apples Much Depends on Dinner: The Extraordinary History and Mythology, Allure and Obsessions, Perils and Taboos of an Ordinary Mea
by Margaret Visser
Grove Atlantic, 2010

Unfortunately, relatively few people are informed about the denaturing of real salt.

“Healing with Whole Foods: Asian Traditions and Modern Nutrition” by Paul Pitchford
from Healing with Whole Foods: Asian Traditions and Modern Nutrition
by Paul Pitchford
North Atlantic Books, 2002

A recent book by Dr. James DiNicolantonio exposed the truly dreadful scientific methods that were used to vilify the crucial nutrient that is natural salt.1 Salt may indeed be a problem for a small proportion of people (salt-sensitive hypertensives), but for most people, lack of it is a bigger problem.

“Eat Rich, Live Long: Mastering the Low-Carb & Keto Spectrum for Weight Loss and Longevity” by Ivor Cummins, Jeffry Gerber
from Eat Rich, Live Long: Mastering the Low-Carb & Keto Spectrum for Weight Loss and Longevity
by Ivor Cummins, Jeffry Gerber
Victory Belt Publishing, 2018

Salt hydrates store heat as water is liberated from a crystalline salt structure and as heat is removed from the media the water is reabsorbed.

“Solar Energy: Technologies and Project Delivery for Buildings” by Andy Walker
from Solar Energy: Technologies and Project Delivery for Buildings
by Andy Walker
Wiley, 2013

We tend to use this salt in greater quantity and thus can find ourselves deficient if it is not replenished.

“The Way of the Crucible” by Robert Allen Bartlett
from The Way of the Crucible
by Robert Allen Bartlett
Nicolas-Hays, Incorporated, 2009

I am not a scientist, so my experience with salt is on the ground, not in the lab.

“Hal Koerner's Field Guide to Ultrarunning: Training for an Ultramarathon, from 50K to 100 Miles and Beyond” by Hal Koerner, Adam W. Chase
from Hal Koerner’s Field Guide to Ultrarunning: Training for an Ultramarathon, from 50K to 100 Miles and Beyond
by Hal Koerner, Adam W. Chase
VeloPress, 2014

And this process ensures that the sea is continually becoming more salty, since the salt part is left behind, a fact which Aristotle claims to have observed experimentally [ibid. 358b16–18).

“The Cambridge Companion to Aristotle” by Jonathan Barnes, Aristoteles, Karl Ameriks, Paul Guyer, JONATHAN AUTOR BARNES, Professor of Ancient Philosophy Jonathan Barnes
from The Cambridge Companion to Aristotle
by Jonathan Barnes, Aristoteles, et. al.
Cambridge University Press, 1995

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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184 comments

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  • Fuck the Salt Institute. They have killed hundreds of millions of people through their lies. If you have elevated blood pressure, it is thanks to the Salt Institute and their fanboys such as Heaney. In the US, fully 70% of all people become hypertensive by the time they are 65 years old. This is 90% because of excess sodium throughout their lifetime. Human beings did not evolve with a salt shaker in their table! We evolved with a sodium intake of only 1 gram per day. Think about it and be healthy.

  • That’s where i went wrong as well. When I was young and did the same as you. Thanks now I know what to try out as I live by the Sea in Dawlish Devon England.

  • Good video about how to DIY sea salt for you home BUT I was annoyed by the over cool-relax voice. When teaching, giving information, one can not speak like that. One has to take deep breath, keep the volume, breath at the end of the phrases, pause, then start next phrase etc…. Continuous talking is not teaching. I had to play some passages more than once to be sure I’ve got it right.So, this was unpleasant. Check good videos and listen to the way the deliver the words.( Standing up helps)

  • I ALWAYS salt normaly my raw meats before freezing ( and labelled them as such). I noticed a huge difference in taste and juicyness with no effort and no brining waiting time before cooking. It’s a brine already done ahead of time.

  • What is the difference between sea salt and ordinary table salt? I was teached that all salt comes from the sea. Then, I learn that table salt would be made out of sea water evaporated as shown here but on an industrial level AND that sea salt would comes from salt mines left there after the sea left. Earth surface is always re-shaping itself and at one time where there was no sea, now there is and where it was mot it’s not.

  • Thank you very much. i was doing my science fair project about different solutions that help unfreeze water and you really helped.

  • One time I thought I was drinking regular coffee and it was decaf and it’s because the lady was put in a tiny amount of salt in it. I was so convinced that it was regular coffee I even got a little revved up as if I was drinking regular coffee. But I was not. So I asked what brand of coffee was this.Answer was that salt was put in there

  • Nice video. Not salty comment but you should shave…. especially working in a kitchen. You’re handsome but a clean shaven look would suit you better, and would look more sanitary…

  • Great information. Could you do a video on smoking. Science behind it as volume of smoke vs heat and flavor. Which drys the meat more the heat or smoke? Is smoke just for flavor? Hmm so many variables! You got this. Thanks

  • I’m nowhere near the ocean. How do I acquire, or create, “seawater”? Add a particular amount of Morton, or Kosher salt to a particular amount of tap water? Just curious.

  • I was Fascinated about learning when to add salt to a recipe (say, like a vegetable soup while still on the heat) regarding the temperature at the time of seasoning… WHO KNEW? So, Dan, when should one add salt, and taste for the right flavour, while making, say, a vegetable soup from scratch? Thanks, DIG YOUR VIDEOS! Cheers, Craig

  • how can you remove salt from a dish you oversalted? you know like when the pour is open and you think the shaker is open on the top of the container.

  • I couldn’t agree more about how important the role of salt used is. That’s why my one pet peeve with the family of your shows is that you never tell the type of salt you are using. It looks like table salt but I have never seen a serious chef use mostly table salt. Should I assume it’s kosher salt the shows (ATK, Cooks Country etc…) use?

  • “High and dry” when it comes to steak/meat is to drop the salt from a height for even distribution, but on a piece of steak you have already patted dry. Nothing to do with your fingers.

  • Doesn’t this mean that if you’re trying to consume less sodium, you should add the salt as late as possible. That way you uses the least amount of salt is necessary for the same salty taste.

  • At 2:30, you are wrong, as this amount, is approx. 25% of the salt. (“Half” a T/Spoon, verses “Two” T/Spoons) as there are four “Half’s”, in “Two” wholes….. Good info though, so thanks.

  • I always thought that not removing “impurities” was what gave the various sea salts their distinctive flavors. I thinking you’re Maine sea salt might have been disgusting because of the very high amount of suspended solids (i.e. mud) and plankton in the water.

  • why does adding salt make it more tender? doesn’t salt absorb water which would make it drier? or is that not how it works cuz im just guessing P

  • God damn there’s a lot of fucking know-it-all jerks in this comment section. I cook with the most important ingredient of all, love. I start putting it in at the beginning and I continue to do so all the way through until it’s done to a turn. use as much as you want.

  • Well, there are some examples of food that isnt necessarily better when you season early. Scrambled eggs, for example, turn watery if you season too early. Great video tho, this is just a small nitpick.

  • And here’s some real science on salt and how bad it is for us, at least the way we use it putting it in every meal, having saltshakers on the table….

    https://nutritionfacts.org/?fwp_search=Salt+&fwp_content_type=video

  • I love this explanation! Thank you! I try to not use as much salt, but my food, while well-prepared, sometimes lacks that depth of flavor. I’ll think about this when I make supper tonight. Again, thank you for the post! ��

  • I have a question please. Which is the best flour for a crispy fried chicken. Plain flour as for cakes or bread flour? Does strong flour work? As it has a high amount of gluten compared to plain flour. Many thanks

  • You forgot another good method. Going into the YouTube comments section is an incredibly effect way to make and obtain salt. Political videos tend to be some of the best for that.

  • You forgot another good method. Going into the YouTube comments section is an incredibly effect way to make and obtain salt. Political videos tend to be some of the best for that.

  • I get that salt lowers the freezing point of water which causes the ice to melt. What i dont get is how is it becoming colder? if the ice is 0 C then it will only melt the ice but retain its temperature 0c. in short, change of phase only. I NEED ANSWERS!

  • Thanks for these bids! You didn’t upload for awhile but now you’re bringing out all this info. It’d be nice if you had more views but at least those who watched ‘raised an eyebrow or two”.

    You should do facial expressions 😉

  • why does adding salt make it more tender? doesn’t salt absorb water which would make it drier? or is that not how it works cuz im just guessing P

  • If you add salt to vegetables during cooking then, all the water from the vegetable will come out. That is what is done to prepare pickles, since adding salt removes water from the vegetable you are pickling. If you add salt to meat then the meat water content will be reduced. If you cook the meat in stew that is ok since it is cooked in liquid. If you pan fry the meat is not a good idea to add salt in the beginning, since you will have a drier meat after cooking.

  • I hate the taste of salt though if something is even the slightest of salty I can’t eat it. What could case that? I’m guessing it’s something to do with my ASD making me hypersensitive to taste

  • If you want to make sea salt, be aware of micro plastic that now is slowly but surely polluting the oceans! It has already been found in sea salt.

  • Which would lead me to reason if one were attempting to lower their sodium intake, they might opt for seasoning at the end. While it might not taste as good, it could be much healthier.

  • Here in Florida it may not snow but being near the equator and beaches we have lots of problems like rusting too. Great video guys.

  • Thanks for these bids! You didn’t upload for awhile but now you’re bringing out all this info. It’d be nice if you had more views but at least those who watched ‘raised an eyebrow or two”.

    You should do facial expressions 😉

  • Sea Salt and mineral salt are not the same thing and it annoys me when people had you sea salt for something which doesn’t need it.

    It’s a completely different flavour. If a Recipe says ‘salt’ don’t use sea salt.

    Unless you’re a heathen and no body loves you.

  • WaOO man asoom content bRo������
    Little Youtuber streamer here need support like and subscribe guys ����
    #pubg gaming live stream ������ be supportive �� carona goo goo caronaa ��������

  • Funny I found this. I’ve been adding a tiny amount of salt to horribly made cheap coffee for years now because it works so much better than sugar at reducing bitterness. Now I have the partial science for why.

  • Nah I’m not getting stomach cancer. There’s enough salt in our diet as it is and it’s hard to limit our diet to 6g of salt in today’s world…. smh

  • No making of sodium…and also no bound forms. Keeping of sodium is all due to pumps, pumps take energy, and all pumps leak. There is no perfection in pumps, uptake anew is the only solution.

  • About temperature:
    Sweetness (sugar) increases in strength as temperature goes up (to nearly painfully hot).
    All other tastes have an optimum zone (near body temperature).
    This (plus tenderness and food safety) may explain why humanoids cook food at all.

  • Put a teaspoon of salt or baking soda on your tounge, swish it around on your tounge, and spit it out. Then swish your mouth with water. It will taste sweet. Now I know why.

  • And here’s some real science on salt and how bad it is for us, at least the way we use it putting it in every meal, having saltshakers on the table….

    https://nutritionfacts.org/?fwp_search=Salt+&fwp_content_type=video

  • This was great but I am still a little fuzzy as to how salt melts already frozen water. I understand freezing point depression going from liquid to solid, but are you telling me the surface of solid salt crystals are constantly working their way into the surface of solid phase ice tearing them apart, at freezing temperatures?

  • I love this explanation! Thank you! I try to not use as much salt, but my food, while well-prepared, sometimes lacks that depth of flavor. I’ll think about this when I make supper tonight. Again, thank you for the post! ��

  • Ahhh for something like a burger you season it right before frying as adding salt into ground beef before frying it gives the burger a very composed texture instead of it’s beefy juicy texture.

  • At 2:30, you are wrong, as this amount, is approx. 25% of the salt. (“Half” a T/Spoon, verses “Two” T/Spoons) as there are four “Half’s”, in “Two” wholes….. Good info though, so thanks.

  • I get that salt lowers the freezing point of water which causes the ice to melt. What i dont get is how is it becoming colder? if the ice is 0 C then it will only melt the ice but retain its temperature 0c. in short, change of phase only. I NEED ANSWERS!

  • I hate the taste of salt though if something is even the slightest of salty I can’t eat it. What could case that? I’m guessing it’s something to do with my ASD making me hypersensitive to taste

  • You guys are missing a big Point here and that is salt is a killer for a lot of us if you can get by with using much less salt in the end and still have a salt taste you’re getting more bang for your buck by seasoning at the end. Seriously the way people worship salt over their health is ridiculous

  • You guys are missing a big Point here and that is salt is a killer for a lot of us if you can get by with using much less salt in the end and still have a salt taste you’re getting more bang for your buck by seasoning at the end. Seriously the way people worship salt over their health is ridiculous

  • WaOO man asoom content bRo������
    Little Youtuber streamer here need support like and subscribe guys ����
    #pubg gaming live stream ������ be supportive �� carona goo goo caronaa ��������

  • Hey the plus side of salting in the end is.. you’re supposed to add only 25 % of the total salt. Which.. intake wise is a good thing..

  • This is why Italian chefs get mad when you add a pimch of salt on pasta (that one channel showing chefs reacting to popular cooking videos)

  • But if we just add less salt later, as stated at the end of the video, we’re okay. Well, then add less salt and save money and have reduced salt intake. Where is the negative?

  • I always salt my cooking about half in the beginning, then the rest at the end.
    Even when making bulk food, like marinara sauce or broth, where the cooking process takes hours, I always seasoned a little at the beginning. It’s not going to be salty when it’s done…….it’s about 2/3 seasoned.

  • Tossing a pinch in oatmeal makes it pop. Also, I hated broccoli as a kid because I didn’t salt it, but I enjoy it as an adult because I do now. ��

  • We adapted to eat salt but naturally there isn’t much salt in whole foods. All the processed foods are high in sodium and its really easy to eat too much salt.

  • so salt melts ice or lowers the ices melting point? I have an experintment that we need to try to not let the Ice melt, but there are sayings that salt helps slow the Ice melt? So which is it??!

  • Every time I’ve made salt (been doing for years) I end up with about that much (a bit less) with about 5-10 times the salt water, where can one get water that salty

  • But if we just add less salt later, as stated at the end of the video, we’re okay. Well, then add less salt and save money and have reduced salt intake. Where is the negative?

  • No offence to any one.. BUT way to catch up to the natural Black folk rule in 2018.. I guess its never too late.
    Season ya damn food it tastes way better.. Bwahhahahahahahaha!!

  • Great video.. thankfully I’ve been doing it right all these years! I thought I would check out a few videos on the topic though as I was watching one youtube chef who claims to be professional, add spices to pan seared chicken when it was done, on the plate. I have a feeling with a chef like that, he has dulled taste senses and prefers salt burn on the tongue as do alot of other people who claim certain restaraunts are great but when you try the food it’s always over amplified with salt or some other ingredient.

  • I hate road salt,one time i was just shoveling off the snow my dad asked me to do and a salt truck passby just salting the road then a bit of salt flung getting caught to my eye lashes and into my eye i had to undergo an eye surgery cause that pinch of salt got stuck in my eye

  • If you add salt to vegetables during cooking then, all the water from the vegetable will come out. That is what is done to prepare pickles, since adding salt removes water from the vegetable you are pickling. If you add salt to meat then the meat water content will be reduced. If you cook the meat in stew that is ok since it is cooked in liquid. If you pan fry the meat is not a good idea to add salt in the beginning, since you will have a drier meat after cooking.

  • I freaking knew it. I always add salt in the beginning of cooking, but when I heard binging with banish say to season at the very end of cooking, I was like what? That can’t be right. But I was right.

  • This was great but I am still a little fuzzy as to how salt melts already frozen water. I understand freezing point depression going from liquid to solid, but are you telling me the surface of solid salt crystals are constantly working their way into the surface of solid phase ice tearing them apart, at freezing temperatures?

  • I told this to my mom. She said, not only that the food will cook faster if u add salt earlier. Is that true from other’s experience too?

  • God damn there’s a lot of fucking know-it-all jerks in this comment section. I cook with the most important ingredient of all, love. I start putting it in at the beginning and I continue to do so all the way through until it’s done to a turn. use as much as you want.

  • oh man, so yes salt does cause water to move to the surface of your meat. this happens due to osmosis, and then it is usually reabsorbed. i feel the biggest detriment here is if you take your ‘sweaty’ piece of meat and throw it on the grill, the moisture present will hamper browning reactions and that lovely sear. so just wipe em down slightly with a paper towel just before cooking

  • Live near an ocean & your car also ends up “dissolving” with major rust, and any rubber-plastics becoming dry, brittle & cracking. But, vehicles driven on salted roads become very damaged. Always check the axle-boots and under-carriage for salt damage!

  • I hate road salt,one time i was just shoveling off the snow my dad asked me to do and a salt truck passby just salting the road then a bit of salt flung getting caught to my eye lashes and into my eye i had to undergo an eye surgery cause that pinch of salt got stuck in my eye

  • I’m using this video as a example to my class for my study presentation in science
    1 week later, I just got an A for science thank you so much for the help.
    I’ve subscribed and I will put post nodification

  • so salt melts ice or lowers the ices melting point? I have an experintment that we need to try to not let the Ice melt, but there are sayings that salt helps slow the Ice melt? So which is it??!

  • Here  in SE  Australia in  the  mountains  in  winter  we  just  put  on  snow  chains  onto  the  wheels. You won’t see any  salt  being  used on the roads at  all.

  • At ( 0:47) You say that we have to get some of our sodium through our diet.
    OK.
    How else do we get it?
    This is a science channel, right?
    I’m intrigued.
    >

  • Coating fruits with salt and letting them rest for a time, then rinsing the salt off thoroughly has been shown to make the fruit taste sweeter and less bitter, even when you get enough of the salt off that you can’t taste it. There’s a theory that this is because the salt-as it’s drawing out moisture-also pulls out certain substances within the fruit that make it bitter. I don’t know how scientifically accurate that is, but there it is…

    Side note: I don’t recommend trying this with watermelon. Stuff’s so full of water the salt doesn’t pull water out, the water pulls the salt in. So no matter how well you rinse it, you’re going to have salty watermelon, which is…not pleasant. Yes, that’s the voice of experience.

  • How does one find “clean” salt water? The ocean’s so polluted… one would have to go far out to sea and hope there are no microplastics

  • I ALWAYS salt normaly my raw meats before freezing ( and labelled them as such). I noticed a huge difference in taste and juicyness with no effort and no brining waiting time before cooking. It’s a brine already done ahead of time.

  • Here in Florida it may not snow but being near the equator and beaches we have lots of problems like rusting too. Great video guys.

  • I couldn’t agree more about how important the role of salt used is. That’s why my one pet peeve with the family of your shows is that you never tell the type of salt you are using. It looks like table salt but I have never seen a serious chef use mostly table salt. Should I assume it’s kosher salt the shows (ATK, Cooks Country etc…) use?

  • Pretty cool, I didn’t know that they put salt on the roads. I wouldn’t know seeing as I live on the west coast in CA and it never snows here.

  • What if they can make a solid form of that liquid that is anti-h20. So you mix it in with the tar for the roads and from now on when it rains the water slides off the roads into a side gutter of some sort.

  • Now that you’ve whet your appetite for fun food facts check out this video and find out the answer to the question Why Does Red Meat Turn Brown When Cooked?:
    https://www.youtube.com/watch?v=ljaFNrWKE1U

  • People don’t realize that refrigeration is a relativley modern invention in human history. This is the way that we have been preserving meats since time immemorial.

  • What if they can make a solid form of that liquid that is anti-h20. So you mix it in with the tar for the roads and from now on when it rains the water slides off the roads into a side gutter of some sort.

  • I freaking knew it. I always add salt in the beginning of cooking, but when I heard binging with banish say to season at the very end of cooking, I was like what? That can’t be right. But I was right.

  • how do I use no electricity and preserve meat without Turing it into jerky or how do I make it back to normal meat after it dries

  • Can other salts like Epsom salts be used for preserving / preventing bacterial growth (not necessarily food but other substances like liquid soap)?

  • That’s not how we pickle cucumbers at all! But there are loads of methods to do it right. As long as it’s guaranteed to work, it’s a suitable way to pickle a cucumber.

  • Tossing a pinch in oatmeal makes it pop. Also, I hated broccoli as a kid because I didn’t salt it, but I enjoy it as an adult because I do now. ��

  • My wife’s tears, are bitter and salty, after I give her a good pounding of domestic violence.

    Great video. Something about sodium chloride and I loved the bit about the heart attack.

  • I find this probably the most important of all cooking skills. I still have do not know how to cook vegetables. If I want a simple cooked carrots and cauliflower in water, when should I add the salt? If I understand you well, it should be at the beginning but I it looks to me that it takes much longer for it to cook. And which way of cooking preserves more nutrients?

  • I was really confused about, why there was no talk, about how too much salt in the diet is the leading cause of high blood pressure… I figured when the advertisement in the end came.

  • That’s where i went wrong as well. When I was young and did the same as you. Thanks now I know what to try out as I live by the Sea in Dawlish Devon England.

  • Coating fruits with salt and letting them rest for a time, then rinsing the salt off thoroughly has been shown to make the fruit taste sweeter and less bitter, even when you get enough of the salt off that you can’t taste it. There’s a theory that this is because the salt-as it’s drawing out moisture-also pulls out certain substances within the fruit that make it bitter. I don’t know how scientifically accurate that is, but there it is…

    Side note: I don’t recommend trying this with watermelon. Stuff’s so full of water the salt doesn’t pull water out, the water pulls the salt in. So no matter how well you rinse it, you’re going to have salty watermelon, which is…not pleasant. Yes, that’s the voice of experience.

  • oh man, so yes salt does cause water to move to the surface of your meat. this happens due to osmosis, and then it is usually reabsorbed. i feel the biggest detriment here is if you take your ‘sweaty’ piece of meat and throw it on the grill, the moisture present will hamper browning reactions and that lovely sear. so just wipe em down slightly with a paper towel just before cooking

  • Good video about how to DIY sea salt for you home BUT I was annoyed by the over cool-relax voice. When teaching, giving information, one can not speak like that. One has to take deep breath, keep the volume, breath at the end of the phrases, pause, then start next phrase etc…. Continuous talking is not teaching. I had to play some passages more than once to be sure I’ve got it right.So, this was unpleasant. Check good videos and listen to the way the deliver the words.( Standing up helps)

  • Every time I’ve made salt (been doing for years) I end up with about that much (a bit less) with about 5-10 times the salt water, where can one get water that salty

  • This is so basic I’m surprised that anyone who cooks at all doesn’t know this. But what he doesn’t telly us is that in some cases it is not only wise to season in the beginning of the cooking process but also well before starting. This is true mostly with proteins such as steak and sometimes fish.

  • Nice video. Not salty comment but you should shave…. especially working in a kitchen. You’re handsome but a clean shaven look would suit you better, and would look more sanitary…

  • Great information. Could you do a video on smoking. Science behind it as volume of smoke vs heat and flavor. Which drys the meat more the heat or smoke? Is smoke just for flavor? Hmm so many variables! You got this. Thanks

  • I’m nowhere near the ocean. How do I acquire, or create, “seawater”? Add a particular amount of Morton, or Kosher salt to a particular amount of tap water? Just curious.

  • I’ve always seasoned at the beginning, and for the same reason, I just never got told that was the correct way. I just figured the salt would dissolve with heat and moisture as the food “opened up.”

  • How does one find “clean” salt water? The ocean’s so polluted… one would have to go far out to sea and hope there are no microplastics

  • Ahhh for something like a burger you season it right before frying as adding salt into ground beef before frying it gives the burger a very composed texture instead of it’s beefy juicy texture.

  • Salt also binds blood togheter nke you more unlikely to have nosebleed. And yes salt increase your taste but without salt you will lose your flavor in the tongue.

  • If you want to make sea salt, be aware of micro plastic that now is slowly but surely polluting the oceans! It has already been found in sea salt.

  • How come sea salt tastes so different from table salt? And what about the anti-caking agent in table salt, what does that do to your health?

  • I always thought that not removing “impurities” was what gave the various sea salts their distinctive flavors. I thinking you’re Maine sea salt might have been disgusting because of the very high amount of suspended solids (i.e. mud) and plankton in the water.

  • Pay attention to when you salt! You’re absolutely right about flavour penetration and evenness, but salt also effects the rates and ways in which things cook. Salt can funk your oils by altering smoking points, or juice up your porkchops in a brine. It can even literally change the temperature of boiling water.

  • Seawater not to mention the microorganisms that give it that bluegreen cast will add to the yuck factor if your ten year old self just fished it out of the nearby surf. By the way, coastal traders and explorers made stops along the oregon coast at modern day Seaside, took to the beach for a few days and boiled seawater to make salt before reboarding their ships to continue their journey. Valuable for preserving meat and fish on board ship.

  • So would it not be better to salt at the end because you would need much less salt and less salt is better for healthespecially that it would taste the same?

  • Please don’t do your own salt. There’s energy waste and there’s making your own salt it’s just on a whole new level of wasting energy.

  • I find this probably the most important of all cooking skills. I still have do not know how to cook vegetables. If I want a simple cooked carrots and cauliflower in water, when should I add the salt? If I understand you well, it should be at the beginning but I it looks to me that it takes much longer for it to cook. And which way of cooking preserves more nutrients?

  • No making of sodium…and also no bound forms. Keeping of sodium is all due to pumps, pumps take energy, and all pumps leak. There is no perfection in pumps, uptake anew is the only solution.

  • Nice video.  I didn’t know most of this. 
    Salt also eats up metal…..that can’t be good on the undercarriage of automobiles.  Driving in snow is the one reason I will not move any further north (we only get a few snow flurries maybe once every 10 years here).

  • Funny I found this. I’ve been adding a tiny amount of salt to horribly made cheap coffee for years now because it works so much better than sugar at reducing bitterness. Now I have the partial science for why.

  • At ( 0:47) You say that we have to get some of our sodium through our diet.
    OK.
    How else do we get it?
    This is a science channel, right?
    I’m intrigued.
    >

  • Doesn’t this mean that if you’re trying to consume less sodium, you should add the salt as late as possible. That way you uses the least amount of salt is necessary for the same salty taste.

  • Nice video.  I didn’t know most of this. 
    Salt also eats up metal…..that can’t be good on the undercarriage of automobiles.  Driving in snow is the one reason I will not move any further north (we only get a few snow flurries maybe once every 10 years here).

  • One time I thought I was drinking regular coffee and it was decaf and it’s because the lady was put in a tiny amount of salt in it. I was so convinced that it was regular coffee I even got a little revved up as if I was drinking regular coffee. But I was not. So I asked what brand of coffee was this.Answer was that salt was put in there

  • Put a teaspoon of salt or baking soda on your tounge, swish it around on your tounge, and spit it out. Then swish your mouth with water. It will taste sweet. Now I know why.

  • Pay attention to when you salt! You’re absolutely right about flavour penetration and evenness, but salt also effects the rates and ways in which things cook. Salt can funk your oils by altering smoking points, or juice up your porkchops in a brine. It can even literally change the temperature of boiling water.

  • We adapted to eat salt but naturally there isn’t much salt in whole foods. All the processed foods are high in sodium and its really easy to eat too much salt.

  • Oh WOW! I’ve watched this show for a year and change now, but when this popped up for my search of “salting meats” I wasn’t expecting such a retro video!

  • Very nice video! However, I was hoping to hear «colligative properties» somewhere and learn more about it. Nevertheless, great video!

  • I was really confused about, why there was no talk, about how too much salt in the diet is the leading cause of high blood pressure… I figured when the advertisement in the end came.

  • If it’s just a difference of salt diffusion, wouldn’t pressure cooking cause the salt to diffuse into the food much more rapidly than at regular atmospheric pressure on the stovetop?

  • Sea Salt and mineral salt are not the same thing and it annoys me when people had you sea salt for something which doesn’t need it.

    It’s a completely different flavour. If a Recipe says ‘salt’ don’t use sea salt.

    Unless you’re a heathen and no body loves you.

  • If you cook dried beans that way in the beginning the beans will fall apart and not be as pretty as if you salt at the end. I always salt dried beans towards the end.

  • I have a question please. Which is the best flour for a crispy fried chicken. Plain flour as for cakes or bread flour? Does strong flour work? As it has a high amount of gluten compared to plain flour. Many thanks

  • ATC: “It’s too salty if you don’t season it till the end ” Nutritionists: “well duh! that’s why we want people to season at the end so they use a lot less salt.”

  • If it’s just a difference of salt diffusion, wouldn’t pressure cooking cause the salt to diffuse into the food much more rapidly than at regular atmospheric pressure on the stovetop?

  • This is so basic I’m surprised that anyone who cooks at all doesn’t know this. But what he doesn’t telly us is that in some cases it is not only wise to season in the beginning of the cooking process but also well before starting. This is true mostly with proteins such as steak and sometimes fish.

  • how can you remove salt from a dish you oversalted? you know like when the pour is open and you think the shaker is open on the top of the container.

  • Salt also binds blood togheter nke you more unlikely to have nosebleed. And yes salt increase your taste but without salt you will lose your flavor in the tongue.

  • “High and dry” when it comes to steak/meat is to drop the salt from a height for even distribution, but on a piece of steak you have already patted dry. Nothing to do with your fingers.

  • How come sea salt tastes so different from table salt? And what about the anti-caking agent in table salt, what does that do to your health?

  • About temperature:
    Sweetness (sugar) increases in strength as temperature goes up (to nearly painfully hot).
    All other tastes have an optimum zone (near body temperature).
    This (plus tenderness and food safety) may explain why humanoids cook food at all.

  • Interesting. Makes perfect sense. What I’ve been doing (also adding a little at the end to “fine tune” the taste. DOES make a difference. Good tip. Many home cooks might not be aware of this.

  • Great video, this is exactly why if you want to eat healthy, you should add salt in the end when cooking. It makes the salty flavor much stronger even with less salt(thus less sodium).If you add salt too early, you will be consuming a shit load of sodium without even feeling the saltiness. Of course in restaurant business the overall balanced and rich flavor is more important

  • Great video, this is exactly why if you want to eat healthy, you should add salt in the end when cooking. It makes the salty flavor much stronger even with less salt(thus less sodium).If you add salt too early, you will be consuming a shit load of sodium without even feeling the saltiness. Of course in restaurant business the overall balanced and rich flavor is more important

  • Great video.. thankfully I’ve been doing it right all these years! I thought I would check out a few videos on the topic though as I was watching one youtube chef who claims to be professional, add spices to pan seared chicken when it was done, on the plate. I have a feeling with a chef like that, he has dulled taste senses and prefers salt burn on the tongue as do alot of other people who claim certain restaraunts are great but when you try the food it’s always over amplified with salt or some other ingredient.

  • Hey the plus side of salting in the end is.. you’re supposed to add only 25 % of the total salt. Which.. intake wise is a good thing..

  • So would it not be better to salt at the end because you would need much less salt and less salt is better for healthespecially that it would taste the same?

  • how do I use no electricity and preserve meat without Turing it into jerky or how do I make it back to normal meat after it dries

  • I always salt my cooking about half in the beginning, then the rest at the end.
    Even when making bulk food, like marinara sauce or broth, where the cooking process takes hours, I always seasoned a little at the beginning. It’s not going to be salty when it’s done…….it’s about 2/3 seasoned.

  • If you cook dried beans that way in the beginning the beans will fall apart and not be as pretty as if you salt at the end. I always salt dried beans towards the end.

  • So you’re saying that salt is a deadly poison but we should eat it anyway with carefree abandon by the pound? Because that’s what the people here in the comments seem to think you mean.

  • I disagree with you (actually my mom does ��) when you add the salt early that gonna reduce the moisture of the meat which would make the cooking time longer.. so it’s better to add it just before it finishes

  • My wife’s tears, are bitter and salty, after I give her a good pounding of domestic violence.

    Great video. Something about sodium chloride and I loved the bit about the heart attack.

  • Nah I’m not getting stomach cancer. There’s enough salt in our diet as it is and it’s hard to limit our diet to 6g of salt in today’s world…. smh

  • I disagree with you (actually my mom does ��) when you add the salt early that gonna reduce the moisture of the meat which would make the cooking time longer.. so it’s better to add it just before it finishes

  • Which would lead me to reason if one were attempting to lower their sodium intake, they might opt for seasoning at the end. While it might not taste as good, it could be much healthier.

  • Pretty cool, I didn’t know that they put salt on the roads. I wouldn’t know seeing as I live on the west coast in CA and it never snows here.

  • That’s not how we pickle cucumbers at all! But there are loads of methods to do it right. As long as it’s guaranteed to work, it’s a suitable way to pickle a cucumber.

  • That is how I will live forever! I will rub myself in several trillion Moles of salt and preserve myself for eternity. I am Heisenberg Eternal, and I know the chemistry to immortality.

  • I was Fascinated about learning when to add salt to a recipe (say, like a vegetable soup while still on the heat) regarding the temperature at the time of seasoning… WHO KNEW? So, Dan, when should one add salt, and taste for the right flavour, while making, say, a vegetable soup from scratch? Thanks, DIG YOUR VIDEOS! Cheers, Craig

  • I told this to my mom. She said, not only that the food will cook faster if u add salt earlier. Is that true from other’s experience too?

  • Seawater not to mention the microorganisms that give it that bluegreen cast will add to the yuck factor if your ten year old self just fished it out of the nearby surf. By the way, coastal traders and explorers made stops along the oregon coast at modern day Seaside, took to the beach for a few days and boiled seawater to make salt before reboarding their ships to continue their journey. Valuable for preserving meat and fish on board ship.

  • What is the difference between sea salt and ordinary table salt? I was teached that all salt comes from the sea. Then, I learn that table salt would be made out of sea water evaporated as shown here but on an industrial level AND that sea salt would comes from salt mines left there after the sea left. Earth surface is always re-shaping itself and at one time where there was no sea, now there is and where it was mot it’s not.

  • Live near an ocean & your car also ends up “dissolving” with major rust, and any rubber-plastics becoming dry, brittle & cracking. But, vehicles driven on salted roads become very damaged. Always check the axle-boots and under-carriage for salt damage!

  • Well, there are some examples of food that isnt necessarily better when you season early. Scrambled eggs, for example, turn watery if you season too early. Great video tho, this is just a small nitpick.

  • I’m using this video as a example to my class for my study presentation in science
    1 week later, I just got an A for science thank you so much for the help.
    I’ve subscribed and I will put post nodification

  • Thank you very much. i was doing my science fair project about different solutions that help unfreeze water and you really helped.

  • Here  in SE  Australia in  the  mountains  in  winter  we  just  put  on  snow  chains  onto  the  wheels. You won’t see any  salt  being  used on the roads at  all.

  • ATC: “It’s too salty if you don’t season it till the end ” Nutritionists: “well duh! that’s why we want people to season at the end so they use a lot less salt.”

  • Maybe it’s just the Brit in me talking, but seriously: until you’ve sat in a pub with a pint of ale and either a picked onion or a picked egg (the latter delivered, ideally, in a bag of salt-and-vinegar crisps [chips]), you don’t know what you’re missing. Gherkins have nothing on pickled eggs.

  • Very nice video! However, I was hoping to hear «colligative properties» somewhere and learn more about it. Nevertheless, great video!

  • I’ve always seasoned at the beginning, and for the same reason, I just never got told that was the correct way. I just figured the salt would dissolve with heat and moisture as the food “opened up.”

  • Interesting. Makes perfect sense. What I’ve been doing (also adding a little at the end to “fine tune” the taste. DOES make a difference. Good tip. Many home cooks might not be aware of this.

  • So you’re saying that salt is a deadly poison but we should eat it anyway with carefree abandon by the pound? Because that’s what the people here in the comments seem to think you mean.

  • This is why Italian chefs get mad when you add a pimch of salt on pasta (that one channel showing chefs reacting to popular cooking videos)

  • Please don’t do your own salt. There’s energy waste and there’s making your own salt it’s just on a whole new level of wasting energy.

  • Now that you’ve whet your appetite for fun food facts check out this video and find out the answer to the question Why Does Red Meat Turn Brown When Cooked?:
    https://www.youtube.com/watch?v=ljaFNrWKE1U

  • People don’t realize that refrigeration is a relativley modern invention in human history. This is the way that we have been preserving meats since time immemorial.

  • Oh WOW! I’ve watched this show for a year and change now, but when this popped up for my search of “salting meats” I wasn’t expecting such a retro video!

  • That is how I will live forever! I will rub myself in several trillion Moles of salt and preserve myself for eternity. I am Heisenberg Eternal, and I know the chemistry to immortality.

  • Everyone goes gaga over sodium, but no one gives a damn about chloride. It’s b #llsh!t. Chloride is an essential halogen that humans can’t make on they’re own, and a vital part of our diet.

  • Can other salts like Epsom salts be used for preserving / preventing bacterial growth (not necessarily food but other substances like liquid soap)?

  • Everyone goes gaga over sodium, but no one gives a damn about chloride. It’s b #llsh!t. Chloride is an essential halogen that humans can’t make on they’re own, and a vital part of our diet.

  • Maybe it’s just the Brit in me talking, but seriously: until you’ve sat in a pub with a pint of ale and either a picked onion or a picked egg (the latter delivered, ideally, in a bag of salt-and-vinegar crisps [chips]), you don’t know what you’re missing. Gherkins have nothing on pickled eggs.

  • No offence to any one.. BUT way to catch up to the natural Black folk rule in 2018.. I guess its never too late.
    Season ya damn food it tastes way better.. Bwahhahahahahahaha!!

  • Fuck the Salt Institute. They have killed hundreds of millions of people through their lies. If you have elevated blood pressure, it is thanks to the Salt Institute and their fanboys such as Heaney. In the US, fully 70% of all people become hypertensive by the time they are 65 years old. This is 90% because of excess sodium throughout their lifetime. Human beings did not evolve with a salt shaker in their table! We evolved with a sodium intake of only 1 gram per day. Think about it and be healthy.