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RE: Some experiments on Crystals C

I neglected some things. I use kosher salt not because I am Jewish. A while back ( long time) I noticed on the food network most chefs recommend using kosher salt. I use sea salts and other for flavoring my food but never tried kosher and actually tried a comparison as salt is relatively cheap. All various salts have a slightly different flavor as to be expected.

However, to my surprise the common Morton's iodized salt had the least saltiness. I even tried chemical reagent grade salt, BTW, very salty. Kosher was very similar and cheap (I'm a cheapskate as I have admitted many times).

One would not expect salts to have such variation in taste and taste intensity.

I haven't experimented with Morton's but a molecular biologist explained to me that while some salts contain impurities ( Himalayan and sea salts for example), lowering the salt flavor, Morton's famous slogan offers a clue. "When it rains it pours." additives make the Morton's salt resist hygroscopic effects of humidity.

Salt may make a strong ionic bond but it dissolves easily in the presence of water. IF it resists humidity, then it is harder to dissolve, particularly in the mouth.

After some additional thinking, this hygroscopic quality can work in both directions. The presence of salt can pull any moisture from the crystal. Crystals, after all, are natural substances. They have inclusions and fissures, both macro and micro. Could it be drying out the crystal ?

On the other hand the salt treatment works well on aqua aura, a gold flashed quartz crystal. The flashing is only a few molecules thick at most and being gold is very porous. Leads me to want to believe that the salt molecules are picked up by the crystal and breaking down in the presence of humidity.

I am not certain of course. Pure speculation


Edits: 03/22/15
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