Does using flaked salt make a difference when using it in cooking?
I have a few recipes that call for flaked salt, I can only seem to buy it in bulk 1kg bags here. I want to know that if you use "salt" in a recipe does it really matter to the final taste what kind of salt you use. I do understand that for example when I use it on top of a foccaacia bread or something similar it does create a nicer texture, enhancing the taste, but this is in the final stages of cooking. When its used through the initial stages of the cooking process, like in a stew, bread dough etc does it make any difference ?
Best Answer
Salt (Sodium chloride) is salt. As a topping, flakes are commonly used purely for presentation purposes only. The taste is the same, but gets more intense as the salt particles get finer, so use less if the salt is in powder form
As an ingredient, use any form you are happy with, and is economical to use. Once salt is dissolved into water it will be identical to any other form of salt
For health reasons, finely powdered salt is preferable as much less is required to impart a salty taste
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Can you use flaky salt for cooking?
Maldon's flaky sea salt is a finishing salt, not a cooking salt\u2014which is what distinguishes it from kosher salt, table salt, and other salts you may have in your pantry. When you sprinkle salt all over chicken or vegetables before roasting, you do it with a cooking salt to season food while it cooks.What is the point of flaky salt?
Compared to granulated salt, flake salts will stick better to food, dissolve faster, and blend more evenly. It is also highly sought after by chefs and culinary experts in kitchens around the world due to its \u201cpinchable\u201d texture, meaning it's easier to crush between your fingertips and deliver better seasoning control.What do you do with flaked salt?
You can add it to saut\xe9ed vegetables, grilled meats and steaks, fish, salads and scrambled eggs. Just be sure to add it after cooking to get the maximum benefit of that delicious clean taste and crunchy texture. Salt isn't just for savoury dishes, either, as any fan of salted caramel will tell you.Science: When to Add Salt During Cooking—and Why (It Makes a Huge Difference)
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Answer 2
Something else to keep in mind is the volumetric measurements that the recipe is using. If they are referring to a "teaspoon" of flaked salt to create the desired salinity, that will be a very different measurement in, say, kosher salt or table salt. I have pushed more and more towards weighted measurements of ingredients for that very reason. 5g of flaked salt is going to be just as salty as 5g of kosher salt (pound of bricks vs a pound of feathers anyone?).
So while the saltiness factor is all the same with sodium chloride, the amount you use can differ.
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