I'm making tomato relish and don't seem to have any plain salt left.I have iodised salt and alsosea salt which has larger grains.Can I use either of these instead of plain salt?I am only making a small amount and will be adding about 1 level dessertspoon of salt.Advice from someone who knows would be appreciated, thanks.
letitia,
Mar 9, 9:20pm
Anyone? Please?
tarshlove,
Mar 9, 9:28pm
I use Sea salt in mine or low salt with is for low sodium diets. Salt is salt.
kay141,
Mar 9, 9:30pm
Use the sea salt. Iodised has extra iodine added which could affect the colour and flavour. Just make sure it is all dissolved.
letitia,
Mar 9, 9:30pm
I just wondered if the added iodine would have any detrimental effect.
letitia,
Mar 9, 9:31pm
Thanks kay141, that's what I was unsure about.I'll use the sea salt.
kaddiew,
Mar 9, 9:34pm
I've used iodised salt before to make up the quantity when stuck, and haven't noticed any difference....but I would do as posters above have suggested, to be safe.
tarshlove,
Mar 9, 9:52pm
Meh normal table salt has 39.mg of Iodine in it anyways
letitia,
Mar 10, 9:10pm
I'm making tomato relish and don't seem to have any plain salt left.I have iodised salt and alsosea salt which has larger grains.Can I use either of these instead of plain salt!I am only making a small amount and will be adding about 1 level dessertspoon of salt.Advice from someone who knows would be appreciated, thanks.
letitia,
Mar 10, 9:20pm
Anyone! Please!
letitia,
Mar 10, 9:31pm
Thanks kay141, that's what I was unsure about.I'll use the sea salt.
kaddiew,
Jun 16, 6:11am
I've used iodised salt before to make up the quantity when stuck, and haven't noticed any difference.but I would do as posters above have suggested, to be safe.
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