Comments on: Sal – Salt

By: Ladan

Ladan — Fri, 19 Mar 2010 01:42:36 +0000

Hi, how would you ask for un-iodized sea salt? No one seems to understand what I need here so if you could provide a name that would be great!

Thanks

By: Asado Argentina

Asado Argentina — Mon, 02 Jun 2008 22:48:41 +0000

Hey Catboy,

I asked around and it seems that the best place to acquire some is at kosher shops in Once. I don’t have any addresses for you tho. Also, you can try various dietetica shops–not sure if you’ll have any luck. I am told that they usually have coarse sea salt, if that’s ok.

By: Catboy

Catboy — Fri, 30 May 2008 22:16:50 +0000

Where can one buy kosher salt in Buenos Aires?? We’re new down there and have looked for it and asked for it, neither successfully. thanks.

By: Asado Argentina

Asado Argentina — Sat, 12 Jan 2008 14:45:24 +0000

With the “salt is salt”, I was referring to the previous sentence as in “salt is salt to them”. Meaning there are some who see salt as salt and don’t see any reason to use entrefina because it is marketed as a salt for the parrilla. Once again I did a horrible job of explaining what I wanted too.

I think the major brands here use cornstarch but only add it to fine table salt, no?

**changed the salt is salt part (original below)

“Of course, not every asador uses entrefina nor is it exclusively used on the grill. Salt is salt and some prefer table salt while others sprinkle the more coarse sal gruesa to season their meats. “

By: Dan

Dan — Sat, 12 Jan 2008 12:53:49 +0000

It’s not quite true that “salt is salt” – one of the reasons that in the U.S. we use kosher salt for most things in a restaurant kitchen is that kosher salt has, by religious regulation, no additives. A good portion of salt here (and there, and other places) is “corrizada” (I probably spelled that wrong), i.e., free running – which is achieved by adding something to the salt so that it doesn’t stick together – it can be as simple as cornstarch, it can be something fairly industrial.