Seriously, it is. You use it in 99% of the recipes you make. It adds flavor and brings out depth in a way no spice can. Its addictive quality is unmatched by anything (except, perhaps some other white powders).
We hear all the time that salt is bad for you. It raises your blood pressure, gives you heart disease, is in everything we eat and in mass quantities so you can’t avoid it but you must!
No, those are lies. Salt, like everything else we eat, is totally fine in moderation. When you are making your own food, you control the amount of salt in your dishes. And when you use high quality salt, you realize how important it can be in making food taste magnificent.
I may be a poor college student, but I have five types of salt. Some are better than others, and throughout this year, I’ve realized how great it can be to have salt that is different, better, than the standard table salt variety.
Left in the kitchen by the previous owners, we have iodized salt. Table salt. This stuff does not have many purposes. Some consider it better for baking because it distributes more evenly than kosher salt, do to its smaller granules. This is sort of true. Yes it will make your food more evenly salty, but the flavor of iodized salt wants quite a bit and therefore we only use it to salt pasta and are counting down the days until we run out and can gleefully throw the box in the trash.
Kosher salt is my all purpose salt. We ran out of our kosher salt recently and bought more immediately. I use kosher salt in baking, and have never had any problems with “pockets of salt” in my baked goods. Kosher salt is also great for salting savory foods. It is less “salty” than iodized salt and has a far better flavor. The larger granules give a bit of crunch and let you know that you are actually ingesting salt.
Maldon sea salt is one of our fancy salts. I use it when making dishes where salt is one of the main flavor components. If making salted butter caramels, use the flaky salt. When frying an egg in the morning, use the flaky salt. When eating tuna straight out of the can with a bit of mustard, flaky salt. It costs about $12 for a box, but it is completely worth it and I highly recommend it.
Then come the super fancy salts, brought by my roommate, Ms. Slug from her hometown in Fancyville, Connecticut. Totally unnecessary in a household kitchen, but a playful addition just the same. Both salts were gifts, and I’m quite content Slug decided to share them with us.
First, she brought saffron salt. Its a kosher salt, lightly orange, with actual saffron threads strewn throughout. This stuff is great if you’re eating chickpeas out of the can. Its also wonderful on eggs, especially scrambled ones. We use it a lot in risotto. And sometimes, we even eat it with that can of tuna.
Then we have the pièce de resistance, truffle salt. Ms. Slug loves truffles. This is possibly because truffles smell like the essence of man. No actually, check it.
This salt is strong. A little goes a long way. And unlike Sluggy, I don’t want truffles (or man essence) on everything I eat, so I use this stuff sparingly. It works well on eggs, its true, but its better in mashed potatoes, with tortilla espanola, somewhere it can shine and show its true depth of flavor.
Make sure to use a spoon to dish it out, cause once that scent gets on your hands, damn, do you smell fine all day. But also, like a man.