Hey, fellow kitchen adventurers! 🍳👨🍳👩🍳 Ever found yourself staring at the rows of different salts in the supermarket aisle, a little bewildered by the choices? Sea salt, Pink Himalayan, iodised...the list goes on, plus what the heck is Kosher salt?!? Together, let's demystify these salty wonders, each with their own unique character, and discover how they can elevate our home-cooked meals.
We all know salt, right? It's that magic crystal that perks up our taste buds and makes our dishes sing. But the world of salt is as diverse as it is delicious. 🌍🧂
First off, let's look at kosher salt, as many US based recipes call for kosher salt and it's not a salt type we are used to here in New Zealand. Well, put simply, kosher salt has larger, coarser grains, which make it a dream to handle for seasoning. Plus, it's great at drawing out moisture from foods, helping us to achieve that perfect sear or crispy skin. The simple reality is however that most salts in NZ can be classed as kosher salt, as at its core kosher salt is simply salt, but with no impurities and no added iodine, however coarser varieties like Mrs Rogers Premium Coarse Sea Salt or Mrs Rogers Coarse Himalayan Pink Salt would fit the bill.
Next, there's pink Himalayan salt. The pink crystals gets their colour from trace minerals like potassium, magnesium, and calcium. It has a slightly more complex flavour profile, adding a subtle mineral taste to dishes. Its beautiful colour and chunky crystals also make it a great finishing salt. 💗🧂
And then we have sea salt. Harvested from evaporated seawater, it carries a hint of the ocean's minerals, giving it a briny, complex flavour. It comes in both fine and coarse grains and can be used for general cooking and finishing, depending on the grain size. 🌊
Now, onto iodised salt and uniodised salt. Iodised salt is simply table salt mixed with a minute amount of iodine. It was introduced to combat iodine deficiency, which can cause health problems. While the taste of iodised salt is largely similar to that of uniodised salt, a few individuals might discern a subtle unique flavour when used in larger quantities.
Low-sodium salt – it's a bit of a misnomer because it is still salt, but it's a blend of sodium chloride and potassium chloride. This mix reduces the overall sodium content, making it a good option for those monitoring their sodium intake.
Finally, let's sprinkle in some love for flaked salt/salt flakes. With its pyramid-like crystals, this salt is light, crunchy, and dissolves quickly, making it a fantastic finishing salt. It adds a delightful crunch and burst of flavour to everything from roasts to brownies.
Well, that's quite the salty journey! But don't be daunted. Each salt has its own special role in the kitchen, and part of the fun of cooking is discovering which one works best for your dishes.
So, let's seize the salt, fellow foodies! Let's embrace the variety, experiment with these salty wonders, and above all, let's keep our kitchen adventures seasoned with fun and flavour! 🎉💪🍴
Want to learn more? Here is a selection of excellent YouTube videos to delve in to: