types of salt

cliff n york

i tryed to buy some salt today for a rub but was stoped by the many different types out there kosher, pickling, common table salt,sea salt. what type do most of you use.

billyg

I use kosher salt. bigger grannules not so intense flavor and seems to please everyone, the salt cravers and those who don't like it. I would use the sea salt except for its price and the apparant extreme varation. You can use some sea salt for dessert but ruin it with another brand. Thet book on salt is "Salt A World History, by Mark Kurlansky. You will certainly never think of salt the same way after reading this book.

RRP

cliff n york , Kosher for any direct applications like steak, burgers etc. It really brings out the flavor without extracting the moisture in the meat. Sea salt is OK on the table...

The Reverand

cliff n york ,[p]I'm sue you'll get a lot of expert advice on this topic. I use kosher salt. It is less dense than table salt, not iodized (I make a lot of sausages; sausage casings are stored in plain, non-iodized salt, iodine makes casings stink, so, I figure, why not use non-iodized salt)?[p]Kosher salt is ideal for TRexing steaks because it adheres and blends into the meat nicely, and kosher salt can be ground fine by itself or with spices and herbs for rubs (like in a small electric coffee grinder used exclusively for spices and herbs), or ground with mortar and pestle, if you're into that sort of thing. I have a supply of "grey" salt, sea salt, table salt. but the one I always grab for everything is kosher salt.
Peace,[p]Bob

fishlessman

cliff n york ,
in general i use kosher salt when a recipe calls for salt. i do keep some seasalt handy for fine tuning at the stove and in a grinder at the table.

jwitheld

cliff n york ,
pickling, kosher , icecream are coarse salt. sea salt has minerals and whatever else fish put in there in it.
if you use salt my volume you will use less salt if using kosher, 1 cup of kosher wieghs less than 1 cup of table by about 30%.