These days, you can find dozens of different varieties of salt in almost every grocery store and dozens more in specialty shops.
However, iodized salt, which is a “table salt” made with iodine and has a finer grain size than kosher or sea salts, is now seen by many chefs as more of a “speciality salt” that’s great for specific recipes or culinary processes.″ iodized salt for popcorn, for curing, for pickling — because it’s really, really salty,” Tila said. “And it’s super fine, so for popcorn, I don’t think there’s a better salt.
Many chefs also like kosher salt because it can be handled more easily than iodized or table salt. They can pick up the large grains with their fingers and be more precise when seasoning than if they are grabbing for finer-grained vanities.“These are your Maldon , your sea salts, your flaked salts, and your Baleine salt,” Tila said.
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