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Reply to "Does salt type matter?"
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[quote=Anonymous]Salts have different shapes and sizes. That impacts surface area. Because Americans tend not to use mass in cooking and baking, types of salt can dramatically impact recipes. Would a teaspoon of flaky kosher salt be the same as a table spoon of fine grain salt? No . Your food is going to be saltier when using the finer grain because your simply adding more to measuring tool since it is finely ground. That's why mass is better than volume. But other fine salts in the world from countries like Japan to Europe have different mineral content, which impacts flavor that you'll definitely notice. They use tons of sea salts and Asia, and some are prized and quite expensive. They obtain the seawater from different areas of different oceans at different depths, getting different compositions of minerals that are imparted into the salt after sun drying. [/quote]
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