Tips from a RecipeKick Chef: Salts with Chef JeriLynne
What do you know about salts in the kitchen? Are you a classic Morton table salt person, or do you love to try out smoked salt, red salt, or maybe Celtic salt?
Himalayan pink salt, cherished for its aesthetic appeal and earthy flavor, is recommended for dishes where a subtle salt presence is desired. Its distinct pink color, attributed to iron content, adds a visual and flavorful twist to culinary creations.
Flaky sea salt, likened to snow in appearance, excels as a finishing touch, adding texture and a burst of flavor to dishes. Its application varies from enhancing the taste of roasted meats by resting them on a bed of flaky salt, to elevating desserts like chocolate chip cookies with a sprinkle on top. Smoked sea salt, a variant of flaky salt, offers a smoky flavor ideal for complementing smoked dishes or as a unique rim for Bloody Marys.
Kosher salt, particularly the Diamond Crystal brand, is favored by chefs and recipe developers alike for its versatility and milder taste, making it a go-to for seasoning and dry brining. Its use in recipes allows for controlled salting, ensuring dishes are seasoned to perfection without overpowering.
Other salts to consider in the kitchen? Try red salt (also known as Alaea salt) has a beautiful deep red hue thanks to the iron-rich volcanic clay and is a perfect pop of color to finish a dish. Or Celtic sea salt (also known as Sel Gris), is chucky and is perfect for pickling or seasoning meats.
Whatever salt you are interested in, try it out, start small—it’s much easier to add more than to take away—and as always experiment and have fun!
Check out Chef JeriLynne’s deep dive into salt.
