The most basic of items used in cooking is salt. Back in high school chemistry we learned that salt is Sodium Chloride (NaCl). That seems pretty straightforward, so why are there so many types of salt available? A quick pass through a well stocked market will provide many choices of salt, but they basically fall into one of two categories.
Table Salt
Table salt is basically highly refined salt and is 99% Sodium Chloride. The other 1% contains traces of minerals and usually an anti caking chemical. It is available both iodized and non iodized. Iodized salts reduce your chances of an iodide deficiency which can lead to thyroid problems.
Some specialty salts are just variations of this such as popcorn salt (tiny crystals), or pretzel salt (larger crystals).
For most recipes that call for salt I use regular inexpensive iodized table salt.
Sea Salt
Sea salts are salts that are unrefined or partially refined. This leaves more trace minerals in the salt resulting in tastier salt. Each sea salt has a different taste depending on where it was made and how far it was refined. If I salt food after cooking or at the table, sea salt is my preference. My preferred sea salt is a coarse grey salt which comes from the Atlantic coast of France. Grey salts have little or no refining and generally have no anti caking ingredients so they are not well suited to a salt shaker. One thing all sea salts have in common is a higher cost than refined salt.
Sea salts are available in a variety of grain sizes. The larger sizes require a salt grinder (salt mill) to break them into usable size. Note that you cannot use a pepper mill for this as the salt will corrode the metal parts. Salt mills usually have a non corrosive ceramic grinder while pepper mills are typically made with a zinc grinder. Unlike pepper, grinding your own salt does not provide better flavor - each salt crystal has the same composition throughout. Grinding just controls the size of the grains so just buy your sea salt in the size you like unless you have some need for controlling the grain size.
Which Is Better?
This depends largely on personal preference and budget. I have tried both salt types in cooked and baked foods and cannot tell them apart, so I choose to use iodized table salt as an ingredient when cooking. It is cheaper to use and provides an iodide supplement that might otherwise be lacking in my diet.
On the other hand, for table use the improved taste of sea salt does come through and is my preference. The difference in taste is not huge, but why not grab every extra bit of flavor you can.
Popularity: 16% [?]
Recently:
- LMAO
- incrEDIBLES! Magazine Issue 9 Now Available
- Slow Cooker Pork Roast
- Cookie Recipes
- Chocolate Making Classes
- incrEDIBLES! Magazine Issue 8 Now Available
- “Sugar Skull” Lollipop Project
- Just when you think you have seen it all…
- Non-Pareil Jack O’ Lanterns
- Vanilla Extract
