In the kitchen and on the table, not all salt is created equal.
News to you? Not to worry. We are here to explain.
Let’s start with the most basic to most of us.
Mined and processed to form very small cubes, it is some of the most uniform of all salt. It can tend to taste really “salty” and harsh.
In comparison, it is not really any saltier than others, it’s just that the crystals are small and sometimes difficult to dissolve. Because of this, the crystals tend to linger on your tongue’s surface.
Typically the “go to” salt for your baking (and most cooking) needs.
The uniformly shaped crystals make table salt the best choice for baking, where precise measurements are critical.
Most kosher salts contain no additives. It is made by compacting granular salt between rollers, which produces large, irregular flakes.
Kosher salt is generally reserved for meats and recipes that call specifically for it. It keeps pork chops tender, steaks juicy and chicken breast moist.
A great seasoning salt for meats. Ir is also ideal for making spice rubs, marinades and brines.
Maldon sea salt
A great sea salt for finishing. It is expensive, starting at $11/pound and going up, but a little goes a long way with the delicate flavor it holds.
To naturally enhance the flavors of your food. Ideal for cooking or seasoning dishes for a clean, fresh taste without bitterness.
“Gray salt” is harvested on France’s Atlantic coast where shallow basins are flooded with ocean water.
The salt picks up its gray color and distinct flavor from the minerals at the bottom of the basin.
It has lots of great uses – from kitchen to table!
A dense salt, high in moisture content. It makes a great enhancement to meats and root vegetables.
The world of salt extends beyond what we have mentioned here, but it is a great little peek in to what is best to use for most day-to-day scenarios.
Next time you are out dining, keep your eyes peeled for different salts in action!