You can’t cook without salt. It’s as simple as that. But if you browse the grocery store, you’ll notice there’s more than one type of salt, and chances are you’re using the wrong kind. Every kitchen task warrants a different variation of salt, but few amateur cooks know that. But really how important is it to pick the right salt?
“Many people don’t realize that each type and brand of salt has a different concentration and that these differences will impact the final dish,” Ayesha Nurdjaja, executive chef at New York City restaurant Shuka, says. “In the restaurant, if I bring in a different brand of salt than we typically use, all the recipes have to be adjusted in order to get a consistent result.”