I would use a good quality salt, but not something I would use for finishing. I use kosher almost exclusively as my "working" salt and then several different chi-chi varieties for finishing such as Maldon (my go-to), smoked salt, grey salt, fleur de sel.
I use sea salt, but not the flakey kind like Maldon (it's going to melt anyhow). Maldon et al. are great finishing salts, but it's a waste to cook with them, unless you have an excessive amount of disposable income.
I typically buy the 750g canisters of Italian sea salt (the current brand in my cupboard is SoSalt), but the French ones are fine. Sea salt from the bulk bin is also perfectly servicable and there's nothing wrong with a decent kosher salt.
The only thing I wouldn't use is ordinary table salt, but I don't even have any of that in my house.
I don't know why I said don't use kosher salt. I would prefer to use something like Maldon sea salt (the flakes are nice and big and it's priced reasonably) but I would also not hesitate to use a kosher salt. Diamond Crystal brand is my favorite.
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But sparingly.
I typically buy the 750g canisters of Italian sea salt (the current brand in my cupboard is SoSalt), but the French ones are fine. Sea salt from the bulk bin is also perfectly servicable and there's nothing wrong with a decent kosher salt.
The only thing I wouldn't use is ordinary table salt, but I don't even have any of that in my house.