Asking here because we don’t really have a cooking community lol

I’ve tried my share of salt; Himalayan pink, Persian blue, even smoked salt which gives off a nice smoky smell

But they all taste the same. It’s salt.

Am I missing something or is their value solely predicated on the geographical origins + unique colors?

  • redtea
    4·
    11 months ago

    I’ll still give my view but I can’t top this!

    I tend to use those flakes or fine or course sea salt, depending. There are some decent minerals in sea salt. I take active steps to avoid the stuff that is basically all sodium.

    The size of the ‘grain’ makes a difference. A pinch of fine sea salt can be a lot more salt than a pinch of flakes or course sea salt. It’s easy to overdo it with finer salts, and

    The timing, as with all cooking, makes a big difference. Salt pulls moisture from foods. So you want to think about the best time to do that. With meat, seasoning (salt and pepper) before cooking will generally be a lot tastier than doing it during or afterwards. Adding salt to some dishes during prep will make them watery (anything with mayonnaise, for example) so if you add any, it’s got to be last minute.