On 2013-12-03 11:41 AM, jmcquown wrote:
> On 12/3/2013 11:33 AM, Polly Esther wrote:
>> I see lots of recipes that are very specific about which salt is to be
>> used. My pantry has plain old salt and popcorn salt. Do any of you
>> really think that the others such as kosher, sea or Epson have a real
>> advantage? Well. Epson is good if you need to soak tired feet but what
>> magic do the others bring to the party? Polly
>
> I sure as hell wouldn't cook with Epsom (spelling) salt. But it does
> wonders for aches and pains.
>
> For cooking I just use plain iodized salt. No special labels or fancy
> pink or black sea salt. I can't understand people who spend tons of
> money on salt crystals with obvious impurities. Just my two cents.
>
I use sea salt. I keep thinking that maybe I should use iodized more
often to help prevent goiter. Other than that slight taste of iodine in
table salt, I have to say that I don't think I can distinguish the
supposed nuances in some of the fancy salts.