Salt is beautiful. It just is. Here I just wanted to give you a quick introduction to using different kinds of salt. This is a pretty basic overview, but salt is quite a key ingredient in our pantry, and I’m sure yours!
Aside from being one of the most ancient seasonings used for food, a fabulous preserver of said foods when canning and refrigeration just wasn’t a thing, and an essential dietary mineral, salt just rocks (get it? that wasn’t even on purpose).
If you forced me to pick just ONE seasoning to cook with, I would pick salt.
There is quite probably no way to really replicate the flavor of salt and if there was, I imagine it to be long, tedious, and involving some impossible-to-find mushroom which has the most enthralling salt flavor but if you don’t cook it JUST right, it’ll kill you dead and on we go!
Assuming that there is (probably) no such rare and sought-after mushroom, my seasoning of choice will remain salt.
And not even a lot of it. You don’t have to douse your food in salt to get that umami effect you’re after. Use salt as an enhancer to other seasonings such as garlic, pepper, chili’s, and herbs. And learn to think in terms of flavoring your food AS you go, not all at once.
Add a dash of salt to your dish BEFORE cooking to help start the flavoring process and infuse the inside of your food.
If you are boiling or otherwise coating your food in something, use this as your opportunity to further infuse salt INTO the food by means of adding salt to your water or whatever it is your food will be coated with (such as batter or flour).
Finish your dish off with a pinch of salt only after you’ve tasted it and think it needs it.
Now, as we already know, not all foods are created equal, and this is also quite applicable for salts!
First, let me tell you what *I* use. I LOVE David’s Kosher Salt and I seem to be able to find it at most grocery stores for around $6, but it’s a HUGE jug, and it lasts me forever.
It probably comes out to $1.50 per month in salt. That’s pretty decent.
And I cook like, ALL the time. I think it has a very nice, clean taste, good sized flakes, and I like knowing I’m getting a quality product thanks to the kosher label.
HOWEVAH, when that thing called life gets in the way and David and his salt are just not happening, I still opt for the coarser grind salt, and that’s a total preference.
If you like the traditional finer salt, then by all means do your thing, my salty friend!
I would say when using the finer grind of salt, you can use a little LESS than my recipes call for, because finer salt has a denser flavor profile, and “melts” into your food more, if that makes sense.
That’s a scientific fact, by the way. 😉
Have your taste buds started tingling yet at all this salt talk? Hah, mine too.
One more thing to note about salt, is that there are MANY, MANY varieties of salt out there! You can find Himalayan Pink Salt, Merlot Salt, Espresso Salt, Jalapeño Salt…I mean it goes on and on forever.
What else are you wondering about salt? What kinds of salts have you tried out before? Drop a comment below and ask away or let me know you’ve tried!