Salt is salt, right? Yes! BUT, subtleties vary based on where they’re made and how they’re …….
Here’s an overview of the four most common kinds of salt:
Table Salt (picture, maybe present these in a square)
- What is it? Iodized or not, table salt is milled to create small, uniform salt crystals. It has an added anti-clumping agent to keep it “free-flowing”
- Use it: any time you need salt to dissolve quickly (ie, in pasta water). When using it on food, be careful not to over salt — sprinkle, not pour.
- What is it?
- Use it: any time you’re seasoning during the cooking process
Unlike salt harvested from deposits in the earth, sea salt comes from evaporated ocean water. These salts are best for finishing.
Fleur de Sel
- What is it? which results in fine salt crystals, with a hint of sweetness. The most classic version of hand-collected Fleur de Sel is from Guerande, France
- Use it: sprinkle over crudo or vegetables, just before serving
Flaky Sea Salt
- What is it? Snow-white, pyramid-shaped crystals harvested from coastal waters. The most well-known producer is Maldon, a Spanish company which sources its salt flakes from the shores off Essex, England.
- Use it: to brighten finished dishes like meats, salads, or chocolate/caramel dessert