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> My understanding for the mechanism by which the salt makes the fruit sweeter ... Is that correct? AIUI the primary way that salt makes foods taste sweeter
by ska 7y ago
> My understanding for the mechanism by which the salt makes the fruit sweeter ...
Is that correct? AIUI the primary way that salt makes foods taste sweeter is due to the fact it attenuates our sense of "bitter".
- dannypgh 7y agoThis caused me to look it up. I was way off! https://io9.gizmodo.com/theres-a-scientific-reason-why-a-pinch-of-salt-makes-th-5779217 https://io9.gizmodo.com/theres-a-scientific-reason-why-a-pin... This makes me a bit skeptical that the type of salt matters much. Perhaps it's simply easier to get the dosage right with Kosher salt?
- ska 7y agoInteresting article. In my experience, yes, salt type doesn't matter too much except for 1) iodine is sometimes quite noticable 2) very minerally sea salts can add flavors but the amount does (by weight, not volume). Table salt and kosher salt are both very consistent [1] but I use the latter to avoid iodine [1] but note the brand, iirc morton's is almost 2x as dense as diamond crystal. when in doubt, weigh.