Salt 101

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Salt makes everything taste like a better version of itself—whether it’s a filet, pizza, steamed broccoli, or even a salad.  A sprinkling of salt will transform your food.  But there are so many types of salt so it’s important to know the difference, and when to use each.

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Isn’t salt just … salt?!  Technically, it’s all sodium chloride (NaCl), but the way it’s processed—or not processed—changes the final product:

Table Salt

  • What is it? Table salt crystals are usually shaped in perfect cubes, are highly processed—striping it of a lot of natural minerals—and often contain calcium silicate (an anti-clumping agent…gross).

  • When should you use it? Never.  Actually—it’s great to scrub cast irons with!

Kosher Salt

  • What is it? Kosher salt is a bit grittier and less refined than table salt.   Because it’s coarse, it’s easy to feel how much you’re adding to a dish.  It’s also very well priced. 

  • When should you use it? Best used to season while cooking.  I keep a pinch bowl of salt next to my stove—I use this type of salt 90% of the time.

  • Fun fact: It’s called kosher salt because it was originally used to absorb blood from meat.

     

Sea Salt

  • What is it? Sea salt is unrefined—it’s evaporated directly from sea water so it has a lot of naturally present trace minerals (but that also makes it the most expensive type of salt).  It’s also very flakey and adds a bit of texture to food.

  • When should you use it? Because it’s pricey, use sea salt only as a finishing salt, sprinkled right before a dish is served. I love this French version.

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Overwhelmed? Grab an inexpensive box of kosher salt.

My thoughts on having too much salt in your diet?  If your veggies actually taste like something, you’ll probably eat more of ‘em :)