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Coarse sea salt: like or dislike?

Coarse sea salt.

Welcome to Like or Dislike, where you get to share how you really feel about ingredients from the pantry, ingredients I'm thinking about adding to my pantry, other seasonal foods, even favorite cooking gear. The things you like are sure to find their way to the recipes here on The Perfect Pantry, so do tell.

In the house where I grew up, salt was salt. We had one kind of salt -- the iodized stuff -- and we put it on, and in, everything. I didn't learn about sea salt until ten years ago; now, it's my very favorite salt for adding a stylish finish to grilled vegetables and meats, and there's nothing better on top of a gooey brownie or a tart green salad. Kosher salt is my everyday salt for cooking and baking, but the crunchy crystals of a nice fleur de sel or grey sea salt can take your food to new heights. Are you a fan of sea salt? Do you have lots of different salts in your pantry?

Coarse sea salt: like or dislike?

Last week: tofu. A mixed bag. Some like, some love, some don't want anything to do with it. Lots of great suggestions in the comments about different ways to cook tofu, so be sure to check back. And if you haven't left your thoughts in the comments, it's never too late.

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Comments

I have never used coarse sea salt so it is not important to me. In fact I find most foods too salty for some reason. Odd duck.

Love fleur de sel - sprinkle it & ground black pepper generously on our steaks before putting them in the hot cast iron frypan. It sizzles - creates a fabulous crust & seals in the juices for a perfect steak dinner. Grew up on iodized salt in mom's kitchen & kosher salt for her cooking. Still use kosher salt too.
June.

LIKE! Actually, the salt mines in North American originally were seas; the problem is the product is treated with chemicals which are not the best for us over time. If we decide to use a salt not treated with iodine, have to ingest that important mineral some other way. I've used French grey salt for years--taste is great, not as salty as in above comment. I let it air dry & have a salt mill, or can make it finer in food processor.

I love sea salt and have at least 5 different types in my kitchen. And you'll laugh, because I have a sea salt grinder and discovered this week that the store in my new town doesn't have the inexpensive coarse sea salt I use in it, so its now on my list for when I go to the big city!

Big fan! Like you I only use kosher coarse salt for cooking but finish dishes with all types of sea salt like Hawaiian, black, paprika sea salt flakes, etc.

My husband bought me a beautiful collection of salts from all over the world for Christmas, and I am enjoying trying them on different foods. Love course sea salt on fish and sauted veggies.

LIKE. I don't have a huge variety of salts but they sure make me look good LOL! i have/use coarse kosher, pink himalayan, smoked, lemon and not really a "salt," but kelp powder. Altho i've recently been told to cut back on my sodium intake, i still enjoy these salts as a finishing touch.....i just either omit or sparingly use salt in the cooking process

Love it, but not Morton's. I like Malden Salt as a finish.

LIKE. As do you and others, I cook with kosher salt and use sea salts as a finishing touch. I have French coarse gray salt, self de Guerande, Maldon, and a few wine-flavored salts for fun. The only salt in my mother's kitchen was Morton's "When it rains it pours", iodized, which she used freely in her cooking.

I was raised on Morton's for every application. My preferred salt for cooking is kosher. Our salt shaker is filled with sea salt, and it is what I use to make vanilla salt. I also stock a coarse sea salt, as a couple of favorite recipes call for it. We were introduced to Real Salt while visiting Utah, and I really enjoy that one, too. Pink Himalayan is on my "to try" list.

Like! Just a small sprinkling gives big pops of flavor!

Oh, very much love! A small amount of inexpensive sea salt or Kosher goes into the cooking, and I always finish with one of my collection of world sea salts. Coarse to fine, they all have a use!

We haven't owned a salt "shaker" in more than 20 years, though I may still have a partial box of Morten's that pre-dates my marriage -- 30 years ago -- tucked in the back of the pantry.

We use kosher salt for cooking, course ground sea salt for topping focaccia and similar breads, and a variety of other salts used for finishing: pink Himalayan in a grinder, smoked salt we bought at a great store in Portland on vacation, fleur de sel, and others.

There's a salt shaker I put on the table, mostly because it's pretty - s & p in pomegranates. In cooking Kosher or a sea salt from Korea (rather flaky). Where taste matters, something I found labeled 'gourmet salt' which is pink. For soups and stews I try to remember there's a tin of gray salt in chunks. And waiting in the wings, some Himalayan, Maldon and Fleur de Sel de Camargue. I also mix flavored salts, then don't use them, as well as salt-free blends (but that's another story).
Hasn't salt become fun!

I don't use it. I don't like salty food, and I don't like the taste of salt added to food after cooking. Since coarse salt is usually used as a finishing salt, I am not a fan.

Love love love! I grew up with course sea salt in Portugal... after 10 years out of the country I still have a hard time find a good course sea salt.

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