Can salt really make a difference in cooking anyway?
In 2 words, you-betcha! I always bought my salt at Sur La Table, before my regular grocery store started carrying it. You’ll love using it because it adds more flavor (slightly briny) with less salt, and it doesn’t have that iodized salt taste. It’s a rougher flakier texture with a clean, bright flavor. Here's how to use it...
In 2 words, you-betcha! I always bought my salt at Sur La Table, before my regular grocery store started carrying it. You’ll love using it because it adds more flavor (slightly briny) with less salt, and it doesn’t have that iodized salt taste. It’s a rougher flakier texture with a clean, bright flavor. Here's how to use it...
In contrast, regular table salt is mined from underground salt deposits and it has very fine crystals and a sharp taste. But, because of its fine grain, a single teaspoon of table salt contains more salt than a tablespoon of kosher or sea salt. You'll want to use 3/4 of a teaspoon for every teaspoon you replace in recipes for regular table salt. Not only does it reduce sodium, it has more and better flavor!
Sea salt comes from evaporated seawater with little or no processing; leaving intact the minerals from the water it came from. These minerals flavor and color the salt slightly. However, because these salts are usually expensive, it is worth keeping in mind that they lose their unique flavor when cooked or dissolved.
Finally, kosher salt takes its name from its use in the koshering process. It contains no preservatives and can be derived from either seawater or underground sources. Aside from being a great salt to keep within arm's reach when you are cooking, it is particularly useful in preserving, because its large crystals draw moisture out of meats and other foods more effectively than other salts. That’s one reason why chefs prefer it.
Sea salt comes from evaporated seawater with little or no processing; leaving intact the minerals from the water it came from. These minerals flavor and color the salt slightly. However, because these salts are usually expensive, it is worth keeping in mind that they lose their unique flavor when cooked or dissolved.
Finally, kosher salt takes its name from its use in the koshering process. It contains no preservatives and can be derived from either seawater or underground sources. Aside from being a great salt to keep within arm's reach when you are cooking, it is particularly useful in preserving, because its large crystals draw moisture out of meats and other foods more effectively than other salts. That’s one reason why chefs prefer it.
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