3 Types of Salt You Should Know
Any chef will tell you: Nothing brings out the flavor of your food like salt. But which one should you use?
What Is Table Salt?
Table salt is the most refined of all salts and is best for baking, where uniform grain size is needed for precise measuring. It has a sharp, straight-up salty taste. Since it's usually treated to prevent clumping, you can store it for a while.
What Is Kosher Salt?
Kosher salt is unrefined, so its natural minerals come through. It tends to have a milder salty zing than table salt and is great for all-purpose savory cooking.
Tip: Because of density differences, if a recipe calls for 1 teaspoon table salt, use about 1 1/4 to 1 1/2 teaspoons kosher salt. Kosher salt also dissolves a bit more slowly than table salt, so wait a minute before tasting your dish.
What Is Sea Salt?
Sea salt is made by evaporating salt water from the ocean, sea, or saltwater lakes. It comes in different textures—flaky, fine, coarse—and flavors depending on the mineral content of the water its derived from. We love Maldon Sea Salt, which has a mild flavor and a flaky consistency. It's great for sprinkling over hot food just before serving, for flavoring pasta water or brining meats.
Tip: Since saltiness varies, use less salt than the recipe calls for until you get used to it.