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How do you use Sea Salt?

Sea Salt seems to be everywhere these days... or maybe I'm just late on picking up the trend. I'm curious, how do other CHs use it? Looking forward to your creative feedback!

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  1. on fresh steamed edamame. wow.
    in mashed yukon gold potatoes.

    1. I use it in a salt mill and grind it fresh like peppercorns. It is also great sprinkled over roasted meats and poultry.

      3 Replies
      1. re: TonyO

        I do the same (with the grinder), and use it on almost everything except maybe popcorn. My wife uses it exclusively when we at home because (other than the wonderful taste imparted) she is allegic to iodine, and sea salt (at least all the brands I have tried) are un-iodized.

        1. re: Fydeaux

          hmmm. I would maybe try changing brands of iodized salt before cutting it out entirely. Iodide (I-)is an essential nutrient and it pretty much impossible to be allergic to it (iodine (I2)isn't in salt and is very reactive). It must be something else in the salt. Don't most commercial brands of iodized salt also use anti-caking agents? I would blame those things before iodide/iodine. Besides, sea salt has plenty of iodide to counterbalance the sodium... its not just all chloride, there is the iodide, sulfate, chlorate and iodate goodies in there.

          1. re: krushdnasty

            I understand what you're saying, but we've checked it all out, and iodine seems to be it. Perhaps 'allergy' is not diagnostically correct, but it can cause her to have some severe reactions. She cant eat shellfish for the same reason (at least that's what all her doctors have told her).

            No doubt she gets the necessary amounts of iodine from other sources. But we switched from regular salt to sea salt when we got married, and a lot of her indigestion went away. Since it works, we're not inclined to fix it.

      2. Sea salt on summertime tomatoes is a thing of beauty.

        1 Reply
        1. re: JennaL

          You are so right, the large crystals just create magic with the tomatoe, beautiful.

        2. To use to salt any boiling water. It add wonderful flavor to veggies... :)

          I also love to sprinkle it on already cooked foods, like Edamame as mentioned.

          I don't like to use it as an ingredient though, I like the CLEANER flavor of Kosher...

          --Dommy!

          1. Maldon is my favorite - you don;t have to grind it at all - just fill up a salt bowl with those wonderful flakes & sprinkle on EVERYTHING!!