Salt Vs. Salt Vs. Salt
Himalayan (L), Diamond Kosher Salt (R)
In most of my recipes, you’ll come across the term “salt, to taste” in my ingredients list. I rarely will tell you how much specifically to add.
Why is that, you ask?
Well, there are a couple reasons.
The first reason is because there are various types of salt and each one has a different level of “saltiness”. So, what 1 teaspoon of one type of salt tastes like will be significantly more (or less) salty than another.
Let’s discuss briefly below:
Table Salt: otherwise known as iodized salt, this is the one type I don’t even keep in my pantry. It is the least natural of the salts and has iodine and anti- caking agents. It’s also VERY salty and can be used too liberally if you aren’t careful.
Sea Salt: I keep sea salt on hand and use it to salt water for pastas, potatoes and vegetables. It is salt produced by the evaporation of sea salt. You’ll find many types, including pink (or Himalayan). I find it salty, but much easier to control. A good staple in my opinion.
Kosher Salt: my all time favourite salt is Diamond Kosher Salt. It’s the least salty but can take a little getting used to because you need to be way more heavy handed with it. However, I recommend it to people just getting into the swing of cooking because it’s much easier to add salt than to take away so you can always taste and add more. It’s more expensive but worth every single penny.
There are other salts, like maldon, which are finishing salts, flaky in texture and used when you want salt that doesn’t dissolve immediately (i.e. on cookies).
The second reason I don’t give measurements on salt is because how much salt can vary depending on other ingredients you choose, that I can’t control. This can be something as simple as a boxed broth. If you use low or no sodium then you need to use way more salt than someone using a regular broth. It can also be adjusted based on your taste, health needs, and overall taste for salt in your food.
I hope this helps. Never be afraid to salt your food. You can start with less then add more until you get comfortable with the type of salt you’re using.
One tip if you do overdo it with salt in a dish, like a sauce or soup, is to toss a potato in. The potato will soak up the salt and may very well save your meal.
Hope you learned a little something!
Until next time,
Melissa
