Salty Girl 🧂
Now that I am publishing this newsletter on Substack, you can find past newsletters in one place and you have the ability to post comments and questions. We can interact in a private place! Sometimes public spaces (e.g. YouTube, TikTok, etc.) can be a breeding ground for noise and nonsense. Everyone here wants to be here and we may have some similar interests.
I posted an exciting new find at Costco last week - a tub of Maldon flaky salt for under $8! I know! I feel as though I talk often (especially in my classes online) about how I use salt, which brands I like, etc. But I was peppered (pun intended) with questions after I posted the salt. Ok, let’s have a review of THE most important condiment in my kitchen!
I have three “categories” of salt in my kitchen:
Fine sea salt
Fine Sea Salt
I use this for almost everything including baking and seasoning while I am cooking. Coarse sea salt is too coarse for most of my cooking other than soups and stews or dishes where there is time for the salt to dissolve. Sea salt usually is unrefined and contains minerals. There is nothing added so the flavor is very pure and tastes like…salt! Table salt can have aluminum added, as well as colors and dextrose. Read your labels if you’re unsure. I find table salt to taste a little metallic, so if for no other reason, buy an additive-free, fine salt for taste alone. I keep a salt cellar of fine sea salt at the stove.
Because sea salt is more expensive than kosher salt, I use kosher salt in cooking where I need either a lot of salt or I am using it in a way where I will be throwing most of it away. Examples include marinades, pasta water, water to blanche vegetables. But if sea salt is not in your budget, you can use kosher salt for everything. Again, I look for kosher salt without additives. I keep a salt cellar of kosher salt at the stove.
My favorite brand (not sponsored) is Diamond Crystal.
My favorite condiment is flaky salt which is light, thin flakes of salt. This salt has crunch but melts on the tongue and doesn’t give you a heavy taste of salt. It is used for finishing, not for cooking. Think about adding salt to a tomato salad, or salting a platter of grilled or roasted vegetables right before serving, or sprinkling on softened butter you serve with bread. I also love flaky salt on a cut apple or on watermelon with lime (try it), avocado toast, nut butter on banana or toast, chocolate chip cookies or brownies before serving, or chocolate truffles. Just a few examples.
My favorite brands (not sponsored) are Maldon and Jacobsen. But I have bought beautiful flaky salt on my travels and been gifted some wonderful flaky salts. I keep flaky salt in a cabinet in the kitchen and a small bowl of flaky salt on the kitchen table.
I never find the need to adjust a recipe when I use sea salt or kosher salt. Yes, there are many flavored salts and I have a few. Just look out for added colors and artificial flavors. I have a truffle salt that is wonderful on popcorn or eggs or anything with mushrooms. I also have a spicy salt which is nice on avocado toast or eggs or actually pretty much anything because I love spicy! Many vegans like the sulphuric flavor of black salt in tofu scrambles because it resembles the flavor of eggs. Salt is often underused by home cooks compared to chefs and restaurants. Underseasoning can be the reason home-cooked food just doesn’t taste as good as take-out or restaurant food. That said, salt is not the only way to add flavor. But we can talk about that another time! ;)