Salt: Kosher v. Sea v. Fleur de Sel... v. Table Salt?
Since i recently moved from salt shaker to salt grinder, I've been introduced to the world of salt.
So, what kind of salt do you use and why? Which do you think is better?
I use sea salt and love to use a medium grind so that little pieces of salt crunch as you eat it.
Do not waste fleur de sel in a grinder. Reserve it for sprinkling on things where its texture will not dissipate quickly.
I use Diamond Crystal table and kosher salts as my regular salts. (Morton's is much less appealing from a texture point of view, and Diamond is the more common assumed standard in US cookbooks for kosher salt - it has a different density than Morton's). Fleur de sel and Maldon are reserved for sprinkling.
Have never managed to get pretzel salt...wish that were more readily available....
re: Karl S
I'm with Karl. I would add smoked salt to the list. Other flavored salts are just cheap seasonings, added to salt and given huge markups. Smoked salts are a whole different beast, and give a more nuanced smoke flavor than liquid smoke. A place near me stocks chardonnay oak smoked salt. It's quite unique, though the chardonnay flavor gets run over by food easily.