We know you’ve seen them, but do you know how to use them? We have many different salt varieties, and we’re here to help you navigate how to best use them in the kitchen.
Sea Salt Crystals
Even if it weren’t for our location, this would still be our favorite. Sea salt adds great flavor to just-cooked foods. Plus, it complements seafood really well, and that’s our favorite! (But, we know you already knew that)
Sea Salt Flakes
Although a little different from their crystal cousins, they still taste great on freshly cooked foods. Our favorite tip is to crush them between your fingertips and sprinkle it over fresh veggies and shellfish. We promise you won’t regret it.
It dissolves quickly and disperses throughout the dish easily; use it on everything from your favorite steak to cookies.
Himalayan Pink Salt
The pink in Himalayan pink salt comes from the 84 naturally-occurring minerals found in it. Since the crystals tend to be bigger, we recommend using it for seasoning meats. If you’ve never tried a salt roast, it creates a richly flavored dish that we know you will love!
Hawaiian Red Salt
This course sea salt gets it color from Alaea Clay and has an earthy taste. It tastes great as a rub on prime rib or as a garnish on dips and potatoes.
Grey Sea Salt
This Italian salt is made of hefty, moist crystals that maintain their moisture. It is a great finishing salt for meats or hearty root vegetables.
Although we could go on all day, that’s the rundown of our favorite ways to cook with salt. Share your favorite recipes below!