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I just use a variety, iodized when a recipe calls for salt (it's the right grain size for measurements), I think it is sea salt in the grinder, pink salt, black salt, and finishing salt. I used to have korean salt for a korean dish, it was super fine...
I like salt.
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I just use a variety, iodized when a recipe calls for salt (it's the right grain size for measurements), I think it is sea salt in the grinder, pink salt, black salt, and finishing salt. I used to have korean salt for a korean dish, it was super fine...
I like salt.
I like salt too. I salt things to taste--just enough so that they taste good. If anyone wants to add more at the table, they can do so. I use sea salt or kosher salt. Maybe it's time to check the label again in regular salt.
I think the reason I stopped using regular salt a long time ago was that it contained aluminum so it wouldn't clump. But I like getting the iodine from it. Oh well, I probably eat enough bread and other commercially prepared food that has regular salt in it.
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I don't really crave salt, so I have to make an effort to get enough. We are just finishing up the pink Himalayan salt and will probably get Celtic sea salt next.
I watched a documentary on harvesting salt on Amazon prime video. It was very interesting - but I'm strange, I like learning weird things like this.
Regular salt has additives and to me it tastes terrible. I must be very sensitive to taste. Sea salt or kosher salt taste good. I don't believe it causes high blood pressure, except in rare cases. Most people can eat salt if they want. Food without salt does not taste good.
Regular salt has additives and to me it tastes terrible. I must be very sensitive to taste. Sea salt or kosher salt taste good. I don't believe it causes high blood pressure, except in rare cases. Most people can eat salt if they want. Food without salt does not taste good.
Kosher salt and sea salt may contain anti-caking agents to keep them from clumping due to humidity. The difference between kosher salt and regular table salt is grain size.
Can people tell a difference in taste of various salts?
Anyone know the difference? <>What is your take on this?
None. Shall we elaborate?
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