Ok, so…there’s a ridiculous amount of salt brands and types in the market am I right? I want to break down their purpose and how I personally use them. As someone who cooks…a lot, I have learned that the type of salt used matters quite a bit so let’s get started.
Kosher Salt
This is the best for cooking. Plain and simple. Back in my restaurant days we would fly through buckets of Diamond Crystal because it is very high quality. Its crystals are relatively large but not super coarse making it easy to pinch but also it dissolves very quickly into the food. Adding to this, its large crystals make it easier to sprinkle over food evenly as opposed to finer table salts that clump. Kosher salt is also great for brining, curing, marinating and baking.
Flaky Salt/Fleur De Sel
This is what we call a finishing salt. Could you use it for cooking? sure…but that would get pretty expensive and it would defeat its purpose. The best part about this salt is the texture, flaky and large crystals that add an amazing texture when added on top of a dish.
Himalayan Pink Salt
This is a very cool kind of salt. My favorite use for it is in block form. Yes, in block form. You buy the whole blocks, heat them up (they retain heat really well) and cook seafood, meats, veggies etc. They double as a beautiful serving vessel too. You can also use it to cook and bake.
Table Salt
In my not so humble opinion, this belongs in the trash 🗑 . Now, I am talking specifically about cooking/food applications. I don’t want to hear about how it has iodine and iodine deficiencies are real because if we are going down that rabbit hole, there are other, better sources of iodine.