The Question of Salt
So, my roommates recently asked me why I use kosher salt. The answer is complicated. The first answer is just that that's what I bought. The second answer is that I find it to be more flavorful meaning that I use less of it (which is both cost-effective and healthier) and that it contributes more than just "saltiness." But those were things I discovered I liked about kosher salt after I bought it. They mean I'll probably buy kosher salt next time.
My mother, on the other hand, has recently started using sea salt almost exclusively. I don't really have an opinion about this one. But she says that she tastes a difference and that she like sea salt better. I could analyze this, but I don't know.
So, my question, dear readers, is what about you? What salt do you use? Sea salt? Kosher salt? Iodized salt? Some other kind that I've never heard of but would love to?
My mother, on the other hand, has recently started using sea salt almost exclusively. I don't really have an opinion about this one. But she says that she tastes a difference and that she like sea salt better. I could analyze this, but I don't know.
So, my question, dear readers, is what about you? What salt do you use? Sea salt? Kosher salt? Iodized salt? Some other kind that I've never heard of but would love to?
Comments
In pro cooking, Kosher is used during cooking because it tastes clean and like salt should. It's easy to see on food so you know how much you're adding. (no baking as it doesn't always dissolve/disperse evenly enough).
Sea salt is generally considered a finishing salt. Something you use at the end to correct seasoning where the extra nuances of the minerals can come through on the surface of the food.
There are also kosher sea salts. I'm not fond of them as they tend to not dissolve well at all and often have mineral chunks too large.
All salt is parve. Kosher salt is so called because the process of koshering meat calls for a salting to draw out the blood from the carcass. A large coarse crystal facilitates this.
I've taken to koshering my chickens and turkey at home just before I cook them as it does improve the meat and I prefer it's effects over brining which is probably more popular right now.
NaCl is salt