Salt: types and uses
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Most salt is mined from deposits left by salt lakes around the world which have dried up over the past millenia as the earth's surface has changed. Sea salt is distilled from the ocean, a more expensive process, resulting in a heftier price.
Types of salt
Table: This is the common salt normally found on every table. It is a fine-ground, refined rock salt with some additives to keep it free-flowing. Smaller particles mean more particles per measure and more surface area than coarser grinds; thus, use about half the amount if you're substituting for coarse salt.
Coarse: Coarse refers to the grind. The jagged edges and large crystals make this a good choice for sprinkling on pretzels or corn on the cob because the edges tend to cling and the salt does not readily melt.
Iodized: Salt which has iodine (sodium iodide) added. Iodine is a mineral necessary to the body to prevent hypothyroidism and some countries actually require iodine added by law. For those who live in areas away from oceans, iodized salt is an easy way to get this necessary nutrient into the diet. Surprisingly, iodized salt contains a small amount of sugar (usually indicated as dextrose in the ingredients listing), without which the salt would turn yellow due to oxidation of the iodine.
Kosher: This is a coarser grind of salt with large, irregular crystals. It contains no additives. Kosher dietary laws strictly require as much blood as possible be removed from meat before cooking. This coarse grind performs the job admirably. It is a favorite with not only Jewish cooks, but also professional and gourmet cooks who prefer its brighter flavor and texture. When substituting for table salt, you may need more to taste since it seems less salty. The size and shape of the crystals cannot permeate the food as easily as fine grades. Coarse pickling salt can be substituted.
Celtic: This is the expensive type. It is harvested via a 2,000 year-old method of solar evaporation from the waters of the Celtic Sea marshes in Brittany, France. Its flavor is described as mellow with a salty, yet slightly sweet taste. Even more expensive and rare is fleur de sel, from the salt marshes in Gurande, which is said to form only when the wind blows from the east.
Rock: Less refined and grayish in color, this is the chunky crystal salt used in ice cream machines. This type is generally not used as an edible flavoring mixed into foods, but in cooking methods such as to bake potatoes or to encrust or embed meat, seafood or poultry for baking. Rock salt makes an impressive bed for oysters on the half shell. When using rock salt for cooking, be sure it is food-grade. Some rock salt sold for ice cream machines is not suitable for cooking.
Pickling: This fine-grained salt has no additives and is generally used in brines to pickle foods. Unlike table salt, the lack of additives will help keep the pickling liquid from clouding.
Sea: Distilled from sea waters, this form can be fine or coarsely ground. This is a less expensive version of Celtic salt. Some consider sea salt nutrionally better than rock salt because it naturally contains trace minerals, but the difference is too minute to note. It does, however, have a stronger and more interesting flavor.
Sour: Although it is not a salt, I include it here for clarity's sake. Sour salt is actually citric acid, extracted from citrus and other acidic fruits such as lemons, oranges, and pineapple. Also known as citric salt, it is used in some classic recipes such as borscht and also by some as a pseudo-salt substitute. It adds a zesty, tart flavor that can sometimes mask as a salty flavor in some dishes and gives a helpful psychological satisfaction of shaking on "salt." If it's not in the spice section of your market, check the kosher section.
Seasoned: Single or multiple herbs and spices are added to salt to make garlic salt, onion salt, and other mixes. If you are watching your salt intake, you're better off using the unsalted powdered or dried herbs and spices and controlling the salt as a separate ingredient. The main ingredient in seasoned salt is, after all, salt.
Unseasoned salt has an infinite shelf life. Seasoned salts should be kept tightly capped and used within one year. Humidity and moisture will cause salt to clump and stick together. Add about ten grains of raw rice to the shaker to absorb the moisture and keep the salt flowing freely. If you've oversalted a soup, toss in a peeled, quartered potato for 15 minutes. Salt pulls juices out of vegetables. This is a good thing for some watery vegetables like cucumbers and eggplant in some dishes, but if you want mushrooms to remain plump, add the salt at the end of cooking. MSG (monosodium glutamate), used in some Asian dishes, amplifies the natural flavor of salt, but can have a chemical reaction with salt and give off a metallic taste. If you must limit salt intake, maximize flavor by sprinkling a pinch of kosher or coarse salt on cooked meats during their resting period. Do not use table salt for pickling and canning. The additives can darken the pickles and affect fermentation. Use pickling salt for best results. Do not store salt in silver containers. The chlorine in the salt reacts negatively with the silver, causing a green discoloration. 1 tablespoon coarse or kosher salt equals 2 teaspoons table salt.
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