What attributes are important when selecting salt for a dish?
Specifically where you would use sea salt, kosher salt or plain table salt?
I can often find sea salt (iodized and non-iodized) in places I cannot find kosher salt.
salt
What attributes are important when selecting salt for a dish?
Specifically where you would use sea salt, kosher salt or plain table salt?
I can often find sea salt (iodized and non-iodized) in places I cannot find kosher salt.
Best Answer
Most of the issues come down to the additives and the shape of the salt.
Some people find that iodized salt gives some off flavors, while sea salts will have regional differences in their mineral content that affects the flavor.
In my mind, the bigger issue is the shape of the salt:
For general baking, or salting water for cooking, I tend to stick with cheap, old fashioned table salt, in part so I don't have to convert recipes. And I use iodized, because I don't eat out much, or eat much seafood or processed foods.
For general cooking, I tend to use kosher salt, mostly because I keep it in a container I can easily get a pinch of.
I've never bothered with most gourmet sea salts ... maybe I'm not using enough, but other than smoked salts, I don't really taste the difference.