Being one of the most widely-used seasonings on the planet, using the right type of salt can have an enormous impact on how your recipe will turn out. It’s the little difference in turning a good meal into a great dish, and can be found in several different levels of coarseness and consistencies.
Through various different processing procedures, salt can be made into many different types. Among these types of salt are Kosher, Iodized, and Sea Salt, and depending on which type you’re using, can make a huge difference in your meal. That’s why Post Gazette has created this extensive breakdown on several different types of salt that are must-haves in your kitchen.
Originally made to draw out blood in meat, coarse Kosher salt has widely been accepted as one of the most-used salts in any kitchen. A close relative, the diamond crystal kosher salt makes an excellent seasoning for a plethora of meats because of its ability to dissolve quickly. In general, it also tastes less salty than ordinary Kosher salt, and is now used in most professional kitchens.
Iodized salt is probably the most widely-used type of salt. This salt prevents deficiencies that can cause thyroid issues thanks to an anti-caking agent. This agent also prevents the salt from clumping together in the salt shaker. It is described as having a metallic taste to it, so unless you need the extra iodine, regular salt can be substituted. If you end up using iodized salt, keep in mind that one teaspoon is equivalent to two teaspoons of Kosher salt.
You might also like: 5 Easy Tips For Cleaning Up After The Holidays
Harvested from the ocean, sea salt is available in both flakes and other coarse textures. Sea salt is known for adding finishing touches on many different meals and provides an extra hint of flavor. Sea salt flakes are excellent for sprinkling on your food after cooking and contain a milder flavor profile.