Choosing a salt
Specialty salt has become very popular. Even ordinary super markets will carry some of the more expensive, imported brands. How to choose? Are there different abilities or is this just marketing. And are they pure salt?
There are real differences and the salt choice can improve or ruin your food. I’ll start with grain size as that’s a critical feature in making a choice.
Fine grain:
Fine grain salt is best for dissolving into liquids and a finish sprinkle on food before serving. If you use fine grain for baking or cooking please weigh it as it packs in too much with measuring spoons.
Course Grain:
Course grain and “Kosher” style is my favorite for dry brine. The larger crystals will dissolve into the meat but also leave a little on the outside. Because of the grain size, it is also best to weigh this salt if you are using for baking or cooking. There is no benefit in the coarse grain for baking and it may make it more difficult to dissolve. It’s not wrong but fine is much easier to use for baking and cooking.