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Re: A1 or Heinz 57 for steak? [Re: NotTheDevil]
    #19477839 -

All youre doing is showing you dont know a damn thing about cooking.

Even little things like WHEN you salt with effect the outcome of the dish.

Also, all salt is not created equal, compare table salt found in processed foods, to pink Himalayan or fleur de sel.

EDIT: It is called a palate. You either have a good one, or you dont. If you dont, there isnt much that can help you. Even some chefs only have an average palate. Some people just have a more refined taste and are better at discerning flavours.

Edited by EdibleStereos (01/26/14 07:30 PM)

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Re: A1 or Heinz 57 for steak? [Re: NotTheDevil]
    #19477847 -

I don't believe her main complaint was in regard to the sodium in the artificial sauce laden with 15 ingredients.

A quality steak well made is just about the best tasting savory food there is.  To put anything on it is to diminish it.


--------------------

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Re: A1 or Heinz 57 for steak? [Re: EdibleStereos] * 2
    #19477870 -

EdibleStereos said:
All youre doing is showing you dont know a damn thing about cooking.

Even little things like WHEN you salt with effect the outcome of the dish.

Also, all salt is not created equal, compare table salt found in processed foods, to pink Himalayan or fleur de sel.

EDIT: It is called a palate. You either have a good one, or you dont. If you dont, there isnt much that can help you. Even some chefs only have an average palate. Some people just have a more refined taste and are better at discerning flavours.


All your doing is showing you lack reading comprehension. I was pointing out the hypocrisy of dissing a sauce due to it's sodium content, then talking about using a bunch of fancy salts, this has little to nothing to do with my knowledge of cooking or my ability to apply that knowledge.


zappaisgod said:
I don't believe her main complaint was in regard to the sodium in the artificial sauce laden with 15 ingredients.

A quality steak well made is just about the best tasting savory food there is.  To put anything on it is to diminish it.


The worst way to diminish a food is to not enjoy it so that you can live up to someone else's arbitrary standards. (or to make it inedible of course)

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Re: A1 or Heinz 57 for steak? [Re: NotTheDevil]
    #19477887 -

NotTheDevil said:
EdibleStereos said:
All youre doing is showing you dont know a damn thing about cooking.

Even little things like WHEN you salt with effect the outcome of the dish.

Also, all salt is not created equal, compare table salt found in processed foods, to pink Himalayan or fleur de sel.

EDIT: It is called a palate. You either have a good one, or you dont. If you dont, there isnt much that can help you. Even some chefs only have an average palate. Some people just have a more refined taste and are better at discerning flavours.


All your doing is showing you lack reading comprehension. I was pointing out the hypocrisy of dissing a sauce due to it's sodium content, then talking about using a bunch of fancy salts, this has little to nothing to do with my knowledge of cooking or my ability to apply that knowledge.


zappaisgod said:
I don't believe her main complaint was in regard to the sodium in the artificial sauce laden with 15 ingredients.

A quality steak well made is just about the best tasting savory food there is.  To put anything on it is to diminish it.


The worst way to diminish a food is to not enjoy it so that you can live up to someone else's arbitrary standards. (or to make it inedible of course)


NotTheDevil said:
EdibleStereos said:
All youre doing is showing you dont know a damn thing about cooking.

Even little things like WHEN you salt with effect the outcome of the dish.

Also, all salt is not created equal, compare table salt found in processed foods, to pink Himalayan or fleur de sel.

EDIT: It is called a palate. You either have a good one, or you dont. If you dont, there isnt much that can help you. Even some chefs only have an average palate. Some people just have a more refined taste and are better at discerning flavours.


All your doing is showing you lack reading comprehension. I was pointing out the hypocrisy of dissing a sauce due to it's sodium content, then talking about using a bunch of fancy salts, this has little to nothing to do with my knowledge of cooking or my ability to apply that knowledge.


zappaisgod said:
I don't believe her main complaint was in regard to the sodium in the artificial sauce laden with 15 ingredients.

A quality steak well made is just about the best tasting savory food there is.  To put anything on it is to diminish it.


The worst way to diminish a food is to not enjoy it so that you can live up to someone else's arbitrary standards. (or to make it inedible of course)



Like I said, some people have a more sensitive palate then others. It is just another sense. Just like some people have better vision or hearing than others.

35% of women and 15% of men have a much more sensitive palate compared to the average. It is a genetic thing thought to be related to the gene TAS2R38.

You can even test to see if a person may have an exceptional palate by counting the number of papillae on the tongue in a one inch square area aided with food colouring to make them more noticeable.

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Re: A1 or Heinz 57 for steak? [Re: NotTheDevil] * 1
    #19477890 -

You guys are rediculas, just eat your damned steak the way you like it.:eek: All this damn steak talk is making my mouth water and want one..

Shorty:peace:


--------------------
Did I say it too loud? Big heart? Or a little misleading!:musicnote:

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Re: A1 or Heinz 57 for steak? [Re: EdibleStereos]
    #19477912 -

EdibleStereos said:
Like I said, some people have a more sensitive palate then others. It is just another sense. Just like some people have better vision or hearing than others.

35% of women and 15% of men have a much more sensitive palate compared to the average. It is a genetic thing thought to be related to the gene TAS2R38.

You can even test to see if a person may have an exceptional palate by counting the number of papillae on the tongue in a one inch square area aided with food colouring to make them more noticeable.


And what does this have to do with anything I said?

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Re: A1 or Heinz 57 for steak? [Re: NotTheDevil]
    #19477920 -

NotTheDevil said:
EdibleStereos said:
Like I said, some people have a more sensitive palate then others. It is just another sense. Just like some people have better vision or hearing than others.

35% of women and 15% of men have a much more sensitive palate compared to the average. It is a genetic thing thought to be related to the gene TAS2R38.

You can even test to see if a person may have an exceptional palate by counting the number of papillae on the tongue in a one inch square area aided with food colouring to make them more noticeable.


And what does this have to do with anything I said?



If you cant discern the taste between different qualities of salt even, then go back to your steak sauces.

It's possible you arent even able to tell the difference.

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Re: A1 or Heinz 57 for steak? [Re: EdibleStereos] * 1
    #19477933 -

EdibleStereos said:
NotTheDevil said:
EdibleStereos said:
Like I said, some people have a more sensitive palate then others. It is just another sense. Just like some people have better vision or hearing than others.

35% of women and 15% of men have a much more sensitive palate compared to the average. It is a genetic thing thought to be related to the gene TAS2R38.

You can even test to see if a person may have an exceptional palate by counting the number of papillae on the tongue in a one inch square area aided with food colouring to make them more noticeable.


And what does this have to do with anything I said?



If you cant discern the taste between different qualities of salt even, then go back to your steak sauces.

It's possible you arent even able to tell the difference.


Can you actually read? I didn't say I couldn't taste differences between salts, I said,
Quote:
I was pointing out the hypocrisy of dissing a sauce due to it's sodium content, then talking about using a bunch of fancy salts,


and further more I don't use steak sauce.
Quote:
NotTheDevil said:
...And thats from somebody who doesn't use steak sauce


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Re: A1 or Heinz 57 for steak? [Re: NotTheDevil]
    #19477960 -

NotTheDevil said:
EdibleStereos said:
NotTheDevil said:
EdibleStereos said:
Like I said, some people have a more sensitive palate then others. It is just another sense. Just like some people have better vision or hearing than others.

35% of women and 15% of men have a much more sensitive palate compared to the average. It is a genetic thing thought to be related to the gene TAS2R38.

You can even test to see if a person may have an exceptional palate by counting the number of papillae on the tongue in a one inch square area aided with food colouring to make them more noticeable.


And what does this have to do with anything I said?



If you cant discern the taste between different qualities of salt even, then go back to your steak sauces.

It's possible you arent even able to tell the difference.


Can you actually read? I didn't say I couldn't taste differences between salts, I said,
Quote:
I was pointing out the hypocrisy of dissing a sauce due to it's sodium content, then talking about using a bunch of fancy salts,


and further more I don't use steak sauce.
Quote:
NotTheDevil said:
...And thats from somebody who doesn't use steak sauce



So then what is your point? That you cant comprehend a difference between between a salty heavily processed sauce and specialty salts?

I'm not sure what you think you are proving. But it seems like you are arguing for the sake of argument and arent really adding any real information to the discussion.

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Re: A1 or Heinz 57 for steak? [Re: EdibleStereos]
    #19477980 -

NotTheDevil said:
EdibleStereos said:
NotTheDevil said:
EdibleStereos said:
Like I said, some people have a more sensitive palate then others. It is just another sense. Just like some people have better vision or hearing than others.

35% of women and 15% of men have a much more sensitive palate compared to the average. It is a genetic thing thought to be related to the gene TAS2R38.

You can even test to see if a person may have an exceptional palate by counting the number of papillae on the tongue in a one inch square area aided with food colouring to make them more noticeable.


And what does this have to do with anything I said?



If you cant discern the taste between different qualities of salt even, then go back to your steak sauces.

It's possible you arent even able to tell the difference.


Can you actually read? I didn't say I couldn't taste differences between salts, I said,
Quote:
I was pointing out the hypocrisy of dissing a sauce due to it's sodium content, then talking about using a bunch of fancy salts,


and further more I don't use steak sauce.
Quote:
NotTheDevil said:
...And thats from somebody who doesn't use steak sauce



So then what is your point? That you cant comprehend a difference between between a salty heavily processed sauce and specialty salts?

I'm not sure what you think you are proving. But it seems like you are arguing for the sake of argument and arent really adding any real information to the discussion.


Read it again, I added emphasis.
Quote:
I was pointing out the hypocrisy of dissing a sauce due to it's sodium content, then talking about using a bunch of fancy salts,


The point is you can't insult a sauce because it has sodium, then talk about putting salt on it and expect to be taken seriously.

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Re: A1 or Heinz 57 for steak? [Re: EdibleStereos] * 2
    #19477994 -

Stereos, stop talking like a ponce.


--------------------
:willynilly:

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Re: A1 or Heinz 57 for steak? [Re: NotTheDevil]
    #19478018 -

Like I already stated, there is a huge difference between the sodium used in commercial products and basic table salt, and specialty salts.

Try it yourself, take your common table salt, and do a thumbprint with it. It will be extremely salty and it will likely burn your tongue.

Now try the same with fleur de sel or pink Himalayan. It will still be salty, but less so and it wont burn your tongue, you will also notice it has a bit of flavour, its not a salt bomb like table salt. Pink Himalayan even has the slightest sweet note for with a developed palate.

Like I said, just because you cant taste a difference, doesnt mean there isnt one. You might just have a weak palate.

Hopefully you are caught up now. You seem to be having some trouble understanding.:wink:

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Re: A1 or Heinz 57 for steak? [Re: EdibleStereos]
    #19478040 -

EdibleStereos said:
Like I already stated, there is a huge difference between the sodium used in commercial products and basic table salt, and specialty salts.

Try it yourself, take your common table salt, and do a thumbprint with it. It will be extremely salty and it will likely burn your tongue.

Now try the same with fleur de sel or pink Himalayan. It will still be salty, but less so and it wont burn your tongue, you will also notice it has a bit of flavour, its not a salt bomb like table salt. Pink Himalayan even has the slightest sweet note for with a developed palate.

Like I said, just because you cant taste a difference, doesnt mean there isnt one. You might just have a weak palate.

Hopefully you are caught up now. You seem to be having some trouble understanding.:wink:


I didn't say there wasn't...

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Re: A1 or Heinz 57 for steak? [Re: NotTheDevil]
    #19478048 -

NotTheDevil said:
EdibleStereos said:
Like I already stated, there is a huge difference between the sodium used in commercial products and basic table salt, and specialty salts.

Try it yourself, take your common table salt, and do a thumbprint with it. It will be extremely salty and it will likely burn your tongue.

Now try the same with fleur de sel or pink Himalayan. It will still be salty, but less so and it wont burn your tongue, you will also notice it has a bit of flavour, its not a salt bomb like table salt. Pink Himalayan even has the slightest sweet note for with a developed palate.

Like I said, just because you cant taste a difference, doesnt mean there isnt one. You might just have a weak palate.

Hopefully you are caught up now. You seem to be having some trouble understanding.:wink:


I didn't say there wasn't...



Then your point is?:elmo:

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Re: A1 or Heinz 57 for steak? [Re: EdibleStereos]
    #19478061 -

EdibleStereos said:
NotTheDevil said:
EdibleStereos said:
Like I already stated, there is a huge difference between the sodium used in commercial products and basic table salt, and specialty salts.

Try it yourself, take your common table salt, and do a thumbprint with it. It will be extremely salty and it will likely burn your tongue.

Now try the same with fleur de sel or pink Himalayan. It will still be salty, but less so and it wont burn your tongue, you will also notice it has a bit of flavour, its not a salt bomb like table salt. Pink Himalayan even has the slightest sweet note for with a developed palate.

Like I said, just because you cant taste a difference, doesnt mean there isnt one. You might just have a weak palate.

Hopefully you are caught up now. You seem to be having some trouble understanding.:wink:


I didn't say there wasn't...



Then your point is?:elmo:


Quote:
NotTheDevil said:
The point is you can't insult a sauce because it has sodium, then talk about putting salt on it and expect to be taken seriously.



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Re: A1 or Heinz 57 for steak? [Re: EdibleStereos] * 1
    #19478063 -

EdibleStereos said:
Like I already stated, there is a huge difference between the sodium used in commercial products and basic table salt, and specialty salts.


No, there isn't. Sodium is an element with a single naturally occurring isotope, the rest being radioactive and unstable. The sodium in one thing is identical to the sodium in anything else.

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Re: A1 or Heinz 57 for steak? [Re: psi]
    #19478095 -

psi said:
EdibleStereos said:
Like I already stated, there is a huge difference between the sodium used in commercial products and basic table salt, and specialty salts.


No, there isn't. Sodium is an element with a single naturally occurring isotope, the rest being radioactive and unstable. The sodium in one thing is identical to the sodium in anything else.


God damn dense people.

Table salt, and the stuff in processed food is pure sodium and iodine. It burns the palate, it is one note, and poor quality.

Then there is salt like pink himalayan salt. Far less processed when compared to table salt. It also has been found to have up to 10 different minerals in it that are all naturally occurring. These 10 different minerals in addition to sodium is what give specialty salts a more complex and less harsh flavour.

Do you now understand the difference between refined table salt with added iodine, versus naturally occurring salt deposits that have a more complex composition?

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Re: A1 or Heinz 57 for steak? [Re: EdibleStereos]
    #19478124 -

EdibleStereos said:
psi said:
EdibleStereos said:
Like I already stated, there is a huge difference between the sodium used in commercial products and basic table salt, and specialty salts.


No, there isn't. Sodium is an element with a single naturally occurring isotope, the rest being radioactive and unstable. The sodium in one thing is identical to the sodium in anything else.


God damn dense people.

Table salt, and the stuff in processed food is pure sodium and iodine. It burns the palate, it is one note, and poor quality.

Then there is salt like pink himalayan salt. Far less processed when compared to table salt. It also has been found to have up to 10 different minerals in it that are all naturally occurring. These 10 different minerals in addition to sodium is what give specialty salts a more complex and less harsh flavour.

Do you now understand the difference between refined table salt with added iodine, versus naturally occurring salt deposits that have a more complex composition?


Did you know table salt also comes from natural deposits? Speciality salt are speciality salts due to the impurities from their sources, and yes they have different flavors. Of course being a chef you would know that if your salt has an intense salty flavor you use less of it, and that you can cook good food with normal "poor quality" salt.

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Re: A1 or Heinz 57 for steak? [Re: EdibleStereos]
    #19478155 -

EdibleStereos said:
psi said:
EdibleStereos said:
Like I already stated, there is a huge difference between the sodium used in commercial products and basic table salt, and specialty salts.


No, there isn't. Sodium is an element with a single naturally occurring isotope, the rest being radioactive and unstable. The sodium in one thing is identical to the sodium in anything else.


God damn dense people.

Table salt, and the stuff in processed food is pure sodium and iodine. It burns the palate, it is one note, and poor quality.

Then there is salt like pink himalayan salt. Far less processed when compared to table salt. It also has been found to have up to 10 different minerals in it that are all naturally occurring. These 10 different minerals in addition to sodium is what give specialty salts a more complex and less harsh flavour.

Do you now understand the difference between refined table salt with added iodine, versus naturally occurring salt deposits that have a more complex composition?


I never claimed that there wasn't a difference between salts from different sources. The difference is not in the sodium though as you claimed. They're all mined from somewhere and contain different proportions of trace elements, but the vast bulk is sodium chloride. Pure sodium is a very different substance, a soft metal that reacts violently with water.

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Re: A1 or Heinz 57 for steak? [Re: NotTheDevil]
    #19478207 -

NotTheDevil said:
EdibleStereos said:
psi said:
EdibleStereos said:
Like I already stated, there is a huge difference between the sodium used in commercial products and basic table salt, and specialty salts.


No, there isn't. Sodium is an element with a single naturally occurring isotope, the rest being radioactive and unstable. The sodium in one thing is identical to the sodium in anything else.


God damn dense people.

Table salt, and the stuff in processed food is pure sodium and iodine. It burns the palate, it is one note, and poor quality.

Then there is salt like pink himalayan salt. Far less processed when compared to table salt. It also has been found to have up to 10 different minerals in it that are all naturally occurring. These 10 different minerals in addition to sodium is what give specialty salts a more complex and less harsh flavour.

Do you now understand the difference between refined table salt with added iodine, versus naturally occurring salt deposits that have a more complex composition?


Did you know table salt also comes from natural deposits? Speciality salt are speciality salts due to the impurities from their sources, and yes they have different flavors. Of course being a chef you would know that if your salt has an intense salty flavor you use less of it, and that you can cook good food with normal "poor quality" salt.


And then it is refined back to pure sodium and iodine added. Since you appear especially dense since you still cant understand this. Also, often decaking agents are added such as Sodium Ferrocyanide created from iron chloride, calcium, and hydrogen cyanide.

Pure sodium taste like shit. It burns your mouth to eat it straight. it is refined beyond what is found in nature, and because it is so refined it is found as harsh and one note

Salts like pink Himalayan have many other minerals that alter the flavour to be much more pleasing and less harsh to the palate, and provide a more complex flavour. They are much less refined, and are what is found in nature. They are mined directly from halite deposits.

I get it. You like what you like. You cant grasp differences in flavour. Thats fine. But seriously, Im concerned with how hard it is for you to grasp.

It really is pretty basic.

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