Watch your salt, whether it’s kosher, table, pink or sea

Salt used to be salt. It was iodized, it sat on the table in a shaker, and it was used during cooking and after. While basic table salt is still a staple of many households, other salts have come on the market and offered quite a bit of competition. This week we ask, “What’s the difference?”

Sea salt is one of the least processed of the salts. It’s from evaporated sea water.

“Sea salt is usually a little bit different depending on where it’s from,” says Jennings. “And they have different colors. Those different colors mean they have different minerals in them and they can have a variety of minerals.”

Gourmet salts, like Himalayan, pink salt from Peru, red and black salt from Hawaii and even fleur de sel, each have a special flavor. But Jennings says you should try to use them at the opportune time.

“I usually use them more as a finishing salt. All salt gets dissolved when it’s exposed to heat and liquid,” Jennings says. “So if you’re just throwing them in and using them in cooking, you really will lose any of that special flavor and texture.’

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