The Difference Between Cooking Salts

One shake of your salt shaker can mean all the difference in the world when it comes to flavor, but so many different salts which salt do you use?

Have you ever wondered about all the different cooking salts?  What’s the difference?  Why do you need more than one salt?

 Are they really all that different?

Here is the low down on five of the most commonly used salt…

Table Salt

Let’s start with the most commonly use salt.  It is definitely the best known of the salts.  Table salt is a finely ground salt that is made up of almost all pure sodium chloride.  It is processed to remove impurities and iodine is added in. Table salt contains an additive to prevent clumping.

Table salt is the mostly used for last-minute seasoning at the table (hence the name).  It is also great for salting pasta water.

Kosher Salt

Kosher salt has a course structure yet dissolves quickly.  Because of the salts larger flakes a “pinch of salt” is not as dense when using Kosher salt.  It got its name because it is the perfect salt for curing meat, a step in the Kosher process.

Kosher salt is perfect for seasoning before during, and after cooking.  It is one of the most versatile salts and can be used on everything from pork to candy.

Himalayan Pink Salt

Himalayan Pink is hand mined from the Himalayan Mountains (dynamite is not allowed).  This salt is naturally rich in Iodine and over 80 trace minerals and elements, some of them include magnesium, potassium, iron, zinc, copper, and calcium.  There are many health benefits to using this salt.  It also contains lower amounts of sodium.

Think of this salt as a finishing salt.  Add this salt right before serving your dish.

Fluer De Sel

Fluer De Sel has a complex flavor because of the proportion of minerals and moisture.  It is also one of the saltier of salts.  It’s name translates literally to “flower of salt” and it has the reputation as the finest and the most delicate of the salts.  Sourced from the Atlantic ocean it is collected with a rake since the salt crystals are extremely fragile.  It can cost up to 200 times more that table salt.

Fluer De Sel is not used for seasoning your food.  Just like the Himalayan Pink, Fluer De Sel should be used as a finishing salt.

Pickling Salt

Well, the name says it all…or does it?  This salt contains no iodine or anti-caking ingredients which makes it also great for canning, brining, and preserving.

Which one of these salts do you use the most?

Until Next Time…

XOXO

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