2006-08-21 03:51:57 · 20 answers · asked by baba booey 2 in Food & Drink ➔ Cooking & Recipes
For cooking, either works well. For salting foods direclty, I use only Sel de Guérande (from the french coast, raked by hand...) a bit more expensive, but really good for sprinkles. On the bright side, one uses only little amounts of that.
Williams Sonoma carries it.
2006-08-21 04:08:06 · answer #1 · answered by OneLilithHidesAnother 4 · 0⤊ 0⤋
Sea salt
2006-08-21 03:57:41 · answer #2 · answered by AzOasis8 6 · 0⤊ 0⤋
If you are Jewish, I would say Kosher...
But, I don't know...I find sea salt to have more flavor, but a lot of cooks on TV use Kosher salt.
Try each & see what you like!
2006-08-21 03:58:07 · answer #3 · answered by fairly smart 7 · 0⤊ 0⤋
They are often the same thing.
Kosher salt (or the process obtaining it) has just been blessed (or at least approved) by a rabbi, and is often from the same source as sea salt (ie- evaporated salt water).
They are both sodium-chloride, without additives like Iodine. Sometimes they will have other minerals like calcium, etc. depending on where they were produced.
2006-08-21 04:13:59 · answer #4 · answered by jmskinny 3 · 0⤊ 0⤋
Mostly Kosher, occasionally sea salt. Sea salt can be more intense so I use is sparingly.
2006-08-21 04:00:28 · answer #5 · answered by Lee 7 · 0⤊ 0⤋
Kosher
2006-08-21 04:07:45 · answer #6 · answered by MuffinMan 4 · 0⤊ 0⤋
I prefer sea salt
2006-08-21 04:07:37 · answer #7 · answered by ? 3 · 0⤊ 0⤋
I notice a slight difference - But I always use sea salt in all my cooking.
2006-08-21 03:58:13 · answer #8 · answered by Anonymous · 0⤊ 0⤋
coarse Sea salt with my grinder for flavoring
also same for cooking unless I am baking then kosher
2006-08-21 06:51:21 · answer #9 · answered by Boo Boo 4 · 0⤊ 0⤋
Sea salt is better for you.
2006-08-21 03:57:50 · answer #10 · answered by Fleur de Lis 7 · 0⤊ 0⤋