I can't imagine NOT eating salt..It is a versatile drug to my palate..a white powder that makes everything taste magical!!And the question is what type of salt shaker should we use?
For centuries, salt has always been an inexpensive,universal ingredient but now chefs and foodies have learned that it is a diverse and trendy key in cooking.. But is this trend overrated or are they really worth it? 3 main kinds of salts are infamous table salt, Kosher salt and sea salt..
Table Salt:most commonly used,most salt in the United States is sold with iodine added..All purpose commodity, ideal for baking.
Kosher Salt:Kosher salt is coarser, flakier and less dense than table salt so it disperses more easily. It contains no additives or added iodine. It weighs less by volume than table salt, so you must increase the amount of salt used in a recipe when substituting for table salt. A good choice for rims on the margaritas glass.
Sea Salt: Unrefined salt directly from a living ocean or sea therefore contains other minerals. It is believed to be healthier and more flavorful..it not quite as 'salty' as table salt. Widely used to give finishing touch to the dish.
Each salt has its own distinctive flavor, color,texture, and application in the culinary world. All three salt have similar nutritional value because their chemical make up is similar. Therefore, it is important to experiment and do more research on numerous choices we have available before we blow our money on the wrong salt and ruin the pleasant eating experience...