The topic of salts can get confusing really fast.
If you’re not a chef it seems like every chef makes a big fuss about salt. (At least that’s what I thought when I first stepped into the culinary world.)
So, not only is about the type of salt we use, but when.
You can’t just add all the salt at the end. You need to add as you go because salt actually creates chemical changes needed for cooking.
amzn_assoc_placement = “adunit0”; amzn_assoc_search_bar = “true”; amzn_assoc_tracking_id = “chefjoannas20-20”; amzn_assoc_ad_mode = “manual”; amzn_assoc_ad_type = “smart”; amzn_assoc_marketplace = “amazon”; amzn_assoc_region = “US”; amzn_assoc_title = “My Amazon Picks”; amzn_assoc_linkid = “4f3d8255b19fa0fc4ca8789de33a95c5”; amzn_assoc_asins = “1476753830,1984824708,0804187061,0399581758”;
What’s the best salt?
I’ve done the research and found time and time again that sea salt tends to be the winner. Especially Himalayan sea salt. It has more minerals than other salts and those can help certain functions in our body perform at their best like maintaining healthy blood pressure and aid in muscle and nerve functions.
Isn’t having too much salt bad?
Unless you have high blood pressure, you don’t really need to watch your salt… well, there is a catch. Home cooked foods contain MUCH less salt than processed foods like chips, grocery store raviolis, top ramen, and sauces. You’ll even find high salt levels in packaged baked goods.
The more wholefoods you eat- that is fruits and vegetables in their natural state, the less you have to be concerned about the amount of salt you’re intaking.
What salt do I recommend?
I highly recommend a good sea salt. Not necessarily the ones in the bulk section of the grocery, but like a Himalayan pink sea salt or other high quality sea salt. The salt I currently use is from Utah and I really like it. I get it from Thrive Market.
Besides sea salt I would use Kosher salt. Many chefs love this salt because it’s larger crystals and it’s easier to grab.
Use less of this salt…
I’ll use it sparingly for things like salting pasta water, but some people say that it imparts a metallic taste into the food you’re cooking.
If you want to be fancy, you can invest in fleur de sel or “flower of salt” which are large, flaky crystals used to finish dishes. It has a nice crunch to it when you bite it. And it has a nice, clean flavor.
But mostly it’s used to top a steak after it’s done or a perfectly soft boiled egg to take it over the top!
Whether you are a fanatic about your salts, or not, it’s very helpful to learn how and when to salt your foods.
Need cooking pointers?
This post contains affiliated links. Please read my disclosure page.