This 52 minute video will change how you think about Salt.

Summary by Krater

This video breaks down the science of salt, examining where it comes from, its chemical and physical properties, and how it affects the six flavor fundamentals of taste, aroma, texture, sight, physical elements, and the human experience.

From the video

Answers: What is the best salt for cooking and how does salt actually affect food flavor?

• Origins and harvesting of salt
• Chemical properties of sodium chloride and water
• Volumetric vs weight measurements in cooking
• How salt affects taste and aroma
• Osmosis and diffusion in cooking
• Fixing oversalted food
• Sight, texture, and physical elements of flavor

What it concludes

• The specific salt brand or size you buy does not matter for taste when measured by weight.
• Salt is uniquely odorless and water-soluble, but not fat-soluble.
• When fully dissolved and controlled by weight, all salts taste the same.
• Salt enhances food flavor through diffusion and osmosis by permeating moisture inside food.
• Over-salted food can be fixed either by increasing the weight of unsalted food or by balancing with other basic tastes like acid, sweet, bitter, or umami.
• Salt indirectly aids the Maillard reaction by drawing out surface moisture to help meat reach higher browning temperatures faster.