/ck/ - Food & Cooking

There is no "best" salt. It's more, "which salt is best for THIS dish."

I like using the different colored salts as finishing salts. A dish where the color pops out.

I use just regular table salt to salt water for poaching and also for brines and marinades.

Course sea salt is great for when every once in a while you want a bite of salt, like with sweets, or something with a neutral flavor.

Sea salt flakes are great for anything roasted or also for topping something off.

Smoked salt is also great for topping off. If you powder it, it makes a great salt for popcorn.

I also have powdered salt, great for, as just mentioned, popcorn, but also used for pickling or for salting dry foods. The powder clings better.

I think I use mostly pink Himalayan salt just because it does contain more minerals than just plain sea salt.