For many cooks, salt is an essential ingredient, but do you know the different types – kosher salt, sea salt, rock salt, etc. – and when to use them? Here are six types of salt every cook should have in his or her kitchen.
It’s texture is coarse like small rocks. Cooks prize crystals like these; their roughness makes it easy to pinch a perfect amount. You can use it for all types of cooking. Kosher salt dissolves fast, and its flavor disperses quickly, so chefs recommend tossing it on everything from pork roast to popcorn. Kosher salt actually got its name because its craggy crystals make it perfect for curing meat―a step in the koshering process.
Crystalline Sea Salt
It’s texture can be fine or coarse. The size of the irregular crystals affects how fast the salt dissolves. It varies in color, depending on the minerals it has in it. You can use it for: Adding a pungent burst of flavor to just-cooked foods. These crystals will complement anything from a fresh salad to a salmon fillet.