Salting your food? Here’s what you need to know
Whether you’re a novice home cook or someone who can slice and dice your way around the kitchen, there is one thing that you may still be getting wrong: Salting. Yes, that’s right – there are different types of salt for different reasons!
Kosher salt is primarily used for seasoning while cooking, brining, baking, boiling water for pasta — adding salinity where texture isn’t necessarily important. For example, he says, scrambling eggs. Best practices for using Kosher salt include salting pasta water, mashed potatoes, butternut squash soup and for baking bread.
Finishing salt is a relatively new thing in the U.S. It’s been used around the world for decades, but for most Americans, it’s new to the pantry. Use finishing salt after your cooking is mostly done, when you’ve put your food on a plate. Sprinkle on top of steak, roasted veggies or even over ice cream!
