Knowing the differences between the types of salt will help you choose the best salt for each dish.
Salt:
Salt, also known as granulated salt, is the most common salt. It is obtained by leaching the trace elements from the extracted salt and evaporating it in a closed container. This process produces small homogeneous crystals in a closed container. Table salt is the densest of all salts and therefore has a higher salt content and dissolves more slowly than other salts.
kosher salt:
kosher salt is traditionally used to prepare kosher meat (it bleeds when salt is added) because its large crystals repel water from the meat and wash off easily. Kosher salt dissolves quickly, does not have the unpleasant taste and flakiness of table salt and is very convenient. There are two brands available in supermarkets: Morton’s Kosher Salt and Diamond Crystal Kosher Salt. Both brands are labeled as kosher, but in reality the two salts are different. Morton’s Salt is thin, oblong, square flakes of salt evaporated in a closed container, while Diamond Crystal Salt is evaporated in an open container to form hollow, pyramid-shaped flakes.
Flake Salt:
Flake salt can refer to any type of salt that forms large flakes, but usually refers to sea salt that evaporates slowly in an open or semi-open system, such as Maldon salt. In open evaporation, the salt forms a hollow pyramid and dissolves rapidly in water (five times faster than table salt). This flake salt has a crunchy consistency and is suitable for sprinkling on baked goods.
Unrefined sea salt:
Most salt is washed before drying to remove impurities. Unrefined sea salt contains trace elements (e.g. magnesium chloride, calcium chloride and calcium sulphate), sediments and bacteria that coat the sodium chloride crystals. Sea salt comes in different grain sizes, but finely ground sea salt dissolves 20 times faster than table or coarse salt.
Fleur de Seine: Fleur de Seine is another type of flake sea salt. These are crystals formed in salt deposits in central France. Because it does not contain the sediment found in French sergree, fleur de sel flakes are white in colour but contain trace elements. Fleur de Sel, the most expensive type of salt, is used almost exclusively as table salt.
Four tips on how to substitute different types of salt:
Any kind of salt can be substituted for another kind of salt, but the grain size may vary. The best type of salt for cooking depends on the purpose for which it is used. Small, fast-dissolving salts, such as kosher salt and sea salt, are ideal for cooking, seasoning and preserving, while larger flakes, such as table salt, add texture and flavor. Some good recommendations.
1.Use large flakes for finishing. The finished salt should be tasty and crunchy enough to eat on its own. If you use smaller flakes instead of salt, they will probably melt and be too salty.
2.Use fine salt when cooking. When cooking, use salt that dissolves quickly, such as fine sea salt or common salt.
3.Replace half of the Table Salt For Kosher Salt. If a recipe calls for Diamond Crystal kosher salt (the chef’s favorite salt) but you only have table salt, reduce the amount of salt in the recipe by half. Remember that table salt dissolves slowly and can have a metallic taste.
4.Allow the coarser flakes to dissolve longer. Fine sea salt and Morton’s kosher salt are equally good, but Morton’s salt takes longer to dissolve.
