Did you know that it matters what types of salt you use in recipes? Many people think just any kind of salt will do when it comes to their meals, but all salts are not equally tasty. You could be missing out on flavor enhancements if you’re throwing just any kind into your recipes. If you’re unsure of the different types of salts and how to use them, have no fear. We’re about to break them down for you right now. Here are the different types of salts and how to properly use them all.
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Types of Salts
You may be surprised to learn that there are eight different types of salts. It may seem like a lot but it’s actually very manageable. The first type of salt is common on shelves everywhere and it’s Morton’s Kosher Salt. This kind is easy to find, but shouldn’t be used for every recipe. Its larger crystals don’t always dissolve well, so use ¾ teaspoon for every one teaspoon of salt in a recipe.
In contrast, both fine salt and fine sea salt dissolve very easily. Use them for last-minute sprinkling when you need flavor and not texture. Both salt and sea salt come in flakes as well, for when you need both flavor and a crunchy texture.
The sixth type of salt is iodized salt, which is what most people put in salt shakers. It has a fine white texture and comes in a regular and an iodine one for helping with iodine deficiencies. This type is delicious, but make sure to use it sparingly.
The final two types are the standards in professional kitchens everywhere. Both Kosher and Diamond Crystal Kosher salt are regarded as gold standards by people who really know their salts. Use these when you want a specific measured amount of kosher salt in a recipe.
These tips have helped make our recipes taste even better, and we hope they do for yours as well!
Now that you know your salts, balance out the savory with a sweet new ride from Bob Brady Honda!