(Tariffs on other foodstuffs go up as high as a scandalous 1,050%!) You can imagine that if there isn't at least a 5-10% window of opportunity to sell an item, no-one here is ever going to risk importing it. I've seen US$4.00 bags of Thai rice in Kuala Lumpur, Hong Kong and Singapore that cost over US$30.00 here, thanks to the 780% tariff on rice. Life is better here since CostCo arrived, that's for sure, but there are still problems with the whole Japanese food industry. Every country (including several 'developing countries') I've ever visited has much better supermarkets than anything in Japan. (It's more like 49 locals for every expat in Taiwan.I just checked the stats) so you guys, with a much smaller population, are at least twice as cosmopolitan as we are! -) I think I'd take my chances shopping in a Taiwanese supermarket over a Japanese 'import shop' any day. With respect to your first sentence, only: you have to remember that Japan has a population with a very narrow dietary range and, for every lone expat isolated somewhere in the archipelago, there are 99 Japanese customers who, naturally, drive the market. Keep iterating until you get it the way you like it. Then pick the one you like best as a new baseline. Do a batch in three parts, with waiting periods of 10 sec, 30 sec, and 120 sec. If you want to be fancy, get a Misto sprayer (or equivalent) and lightly mist the pretzels (with water or malt syrup) a few seconds before you sprinkle the salt on them.
![pretzel salt pretzel salt](https://square-production.s3.amazonaws.com/files/2e278da58789d49fc151c2da4bd62b87a75e9816/original.jpeg)
And I suspect that you will get the best (most uniform) distribution of salt on your pretzels if you play around with ground/crushed and screened salt of various sizes, and shakers with various sizes and number of holes. I don't think it would do anything to delay or inhibit further dissolution. It is actually in equilibrium with the moisture it contains. Gray salt is moist because they don't dry it out. ) different types of salt produce different taste and feel (crunchiness) sensations when you eat it, and the accompanying minerals (both naturally occuring and additives) can enhance the effect. When it goes on the surface of food and remains as an identifiable solid (pretzels, bagels, steak, melon. If you are boiling pasta it doesn't make any difference. IMHO once salt is dissolved, salt is salt. Some people say KS is so hygroscopic that it's 'deliquescent', meaning it dissolves completely in the moisture it absorbs from the air.I don't know about that, but it could be that flaky variety of KS is prone to absorbing too much moisture because of its high surface area.What do you think? I read something quite plausible, but with no real scientific explanation.we've all seen salt do the "puddling" trick by being so 'hygroscopic' that it absorbs moisture from the surrounding air.
#Pretzel salt how to
Some people say the salt has nothing at all to do with 'kashrut' (Jewish dietary law) but the specifications are only for how to make home-killed meats 'kosher'.that's an easy one to search out, though.I'm wondering what the 'real story' is about pretzel salt. I'm pretty confident that I know what 'kosher salt' is (but even that is a pretty contentious issue out on the internet!) Some people will tell you it HAS TO BE FLAKY instead of in large crystals. Any suggestions? Links? That would be much appreciated!Īnd the only stuff I've ever used, but there are also many people who say to absolutely avoid it for pretzels.
![pretzel salt pretzel salt](https://www.pilbarabakehouse.com.au/wp-content/uploads/2020/10/PRETZEL-100g-Pilbara-bakehouse-600x600.jpg)
I'm sure I saw a good description and explanation somewhere and I have a feeling it was here on TFL. It's large-grained, white and opaque.but I suppose the real question is: How the heck do you make that? Or how do the people who sell it, make it?
![pretzel salt pretzel salt](https://m.media-amazon.com/images/I/51TYOsppiML._AC_UL960_QL65_.jpg)
(Go to and see what the customers say about the 'pretzel salt' available there."Fraud!" "Fake!" etc.) I have seen one plausible 'partial definition' that suggests: ".it's a special coarse salt made from finely-ground salt that doesn't absorb as much moisture as regular salt(s)." Now, I KNOW I've seen something like that on some of the pretzels I've eaten. People are using this expression on thousands of blogs around the world, but there doesn't appear to be a clear 'definition' of what it means. Life is too short to search the entire internet (or even the entire content of TFL) for an answer to the question: "What IS pretzel salt?"