Archive for August 27th, 2010
Many people leave a small container of salt out on the counter so they can literally “add a pinch” when they need to. Since I like kosher salt and large-grain sea salt, I keep one of these dishes on my counter for salting large amounts of water or applying a crust of seasoning to proteins. But for many dishes, the large grains can ruin the dish.
If the salt isn’t going to have a chance to breakdown during the cooking process, like in baking for example, it’s important to use fine grains. Personally, I prefer the taste of kosher and sea salt, so instead of substituting regular table salt I use a Cilio salt mill. This allows me to get the depth of flavor that kosher and sea salts offer with the benefits of tiny granules.