I have a few recipes that call for flaked salt, I can only seem to buy it in bulk 1kg bags here. I want to know that if you use "salt" in a recipe does it really matter to the final taste what kind of salt you use. I do understand that for example when I use it on top of a foccaacia bread or something similar it does create a nicer texture, enhancing the taste, but this is in the final stages of cooking. When its used through the initial stages of the cooking process, like in a stew, bread dough etc does it make any difference ?
Flavor – Does using flaked salt make a difference when using it in cooking
flavorfood-sciencesalt
Related Topic
- Pasta – n authoritative source on whether salt affects pasta stickiness
- DIY Finishing Salt (Maldon, Fleur de Sel)
- Chicken – How to make chicken absorb more salt when cooking a soup
- Chicken – What are the differences between slow cooking and poaching a chicken soup and how does slow cooking/poaching soup affect salt absorbtion
- How to make salt in burger permeate throughout the entire meat
- Flavor – How does pepper enhance/increase the saltiness of a dish
- Meat – What to do when I accidentally put too much salt on the meat
- Bread – What salt should I use in a bread machine recipe
Best Answer
Salt (Sodium chloride) is salt. As a topping, flakes are commonly used purely for presentation purposes only. The taste is the same, but gets more intense as the salt particles get finer, so use less if the salt is in powder form
As an ingredient, use any form you are happy with, and is economical to use. Once salt is dissolved into water it will be identical to any other form of salt
For health reasons, finely powdered salt is preferable as much less is required to impart a salty taste