Photo Credit: The American

So I had a lovely Birthday/ Easter dinner with family yesterday, and did a bit of showing off of this here blog. In looking through recipes Dr. Auntie asked a completely valid question: why kosher salt vs. table or sea salt, and what’s the difference. It was a good question, one I didn’t know the answer to.
I don’t like not knowing. It makes my head hurt and my fingers twitch and I kind of flub and fluster my way through until I can make a mad dash to reference material. Luckily, there are people who know such things and are here to teach us.

Here, Let Me Google That For You.  I highly suggest this article from GourmetSleuths which explains the magical world of salts better than I ever could. It also explains why salt substitutes are nasty: they’re potassium chloride instead of sodium chloride. Completely different and super gross chemical compound. Go read it, then come back so we can chat.

There are the most common salts; Iodized (aka, Table Salt), Kosher, Rock, and Sea. But then things start to get fancy. Ya’ll know I like Fancy. The first hint that I was missing something special came from this completely charming interview with Christina Hendricks of Mad Men. She makes goat cheese pizza! She watches Top Chef (and just last week got to judge on Top Chef Masters)! She throws dinner parties!  #girlcrush

Christina Hendricks: “Well, he’s kind of the bread guy. He’ll make cheese loafs or Nutella loafs, and, you know, he uses Sel Magique at the end of it, which is this wonderful fleur de sel with herbes de Provence that he puts over the top of it, and it’s mouthwatering. ”

Me: “I don’t understand what’s happening in that sentence but I WANT it! ”

I stand by what I said about salt not being a flavor in and of itself, but I will amend that statement by saying that it can carry and impart additional flavors in addition to enhancing what is already there. New project: gourmet salts (See what’s you’ve started? ). I have exactly 8 months to perfect before next Christmas.