Okay, I know that rock salt is usually used for melting ice and snow, and used in home ice cream makers. But what makes rock salt different from table salt (other than size and shape)? Is it safe to eat? I certainly don't see any warning labels on the box indicating that it is dangerous, but I find it interesting that I've never heard of it being used in some recipe before. After all, many recipes call for sea salt, or other alternatives to table salt, why not rock salt?
Fromafar2007-07-21T17:49:15Z
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Brittany will flunk her tests. Rock salt is basically sodium chloride the same as sea salt, but the former is obtained as a mineral. Before industry, salt was mainly obtained in salt mines, where it accumulated once oceans retreated. Table salt is either sea salt or rock salt grounded and iodined (so it's the only one with chemicals added). You can say their flavor varies depending on the presence of minerals other than sodium chloride.
RE: What exactly is Rock Salt, and is it safe to eat? Okay, I know that rock salt is usually used for melting ice and snow, and used in home ice cream makers. But what makes rock salt different from table salt (other than size and shape)? Is it safe to eat? I certainly don't see any warning labels on the box indicating that it is dangerous, but...
rock salt = ice cream salt = halite = sidewalk salt = land salt Notes: This is the cheap, non-food grade salt that we throw onto icy walkways and use to make ice cream. It doesn't actually go into the ice cream, as some have learned the hard way, but rather into the wooden ice-filled tub that surrounds the bucket of ice cream. The salt lowers the freezing point of the ice, which causes it to melt. As it melts, it absorbs heat from the ice cream, helping it to freeze more quickly. Use a ratio of one part rock salt for every five parts of ice. If you're out of rock salt, other kinds of salt will also work, though you should use less since finer grains of salt can can be packed more densely into a cup than large chunks of rock salt. The biggest danger is that you'll use too much salt, which will make your ice cream freeze too fast and become crusty. When using salt other than rock salt, start with a modest amount and check the ice cream after you've churned it for ten minutes. If the ice cream is just beginning to firm up, you have the right amount of salt. If it's not yet firming up, you need to add more salt. If it's crusty along the sides of the bucket, then you've added too much salt. Substitutes: kosher salt (more expensive) OR table salt (more expensive)
As a kid we used to make rock candy-salt, water on a string this would crystalize then you let it sit for awhile to harden sorry I don't remember exactly how we did it but will send a link so you can try rock candy. Have a good day.:0)