"Kent" wrote:
> "Sheldon"wrote:
> Julia Altshuler wrote:
> > bfairey wrote:
> > > no not the horrid stuff in the stores but something I can use in place
> > > of salt in, say, soups or casseroles or meatloaf etc One of the herbs
> > > or a combination of same.
>
> > I'm assuming your question refers to flavor, not the other ways salt
> > affects food, raising the boiling point of water,
>
> Salt does not increase the boiling point of water any appreciable
> amount that would be beneficial to cooking.
>
> "The Effect of Sugar and Salt"
>
> "When salt, sugar, or any other nonvolatile compounds are dissolved in
> water, the freezing point of the resulting solution is lowered and
> it's boiling point raised. �We take advantage of this effect by using
> rock salt to melt ice on roads, and to freeze ice cream. �As far back
> as the 18th century, solutions of calcium chloride were used to reach
> temperatures of -27? F. (-33? C.). �The helpfullness of solutes at the
> other end of the scale is, however, more limited. �It takes one ounce
> of salt to raise the boiling point of a quart of water by a mere 1?
> F. �A Denverite who wanted to boil water at 212? F. would have to add
> more than half a pound of salt to that quart of liquid." �[Berk, Z..
> Braverman's Introduction to the Biochemistry of Foods, Amersterdam and
> New York: Elsevier, 1976]
> ---
>
> SHELDON
>
> As well, the miniscule elevation of the sodium concentration in the boiling
> water can't begin to salt the food. You can't taste the added salt. Every
> time I salt I wonder what I'm doing, unless there's something I don't know
> about this. Some even spend the money and salt the boiling water with Kosher
> salt.
>
> Kent

I only use Kosher salt (all salt is kosher, btw), kosher salt is
inexpensive, I just this week bought a new 3lb box of Diamond Crystal,
$1.69, will probably last me as long as my last box, about 3 years.
Foods that are boiled (and there aren't many), vegetables and
especially starches (pasta, rice, potatoes) do indeed benefit from
cooking in salted water. You're the first person I ever heard imply
that Kosher salt is costly... I don't think it costs more than
ordinary table salt.

SHELDON