Yeah, I came here to say this. I recently bought some of this salt, and it's great for finishing dishes when you want a salty crunch on top.
I'm not really sure. I got this box of sea salt flakes.
I also bought a cool small wooden bowl with a stone cover that I keep the salt in. That way, I can dip in for a pinch and sprinkle it haphazardly like all the Youtube cooks I watch. XD
I think you would like a flaky finishing salt, like this one.
Since you are primarily after the texture, this should really satisfy your craving. I think you should also reduce the overall salt in a recipe by at least 1/3. Adding a finishing salt can make things taste more salty. Since it sounds like your sodium intake is quite high, you should also consider using MSG in place of some salt in a recipe. For example, a 50/50 mix of salt/MSG will reduce the overall sodium by quite a bit. MSG contains less sodium than table salt. It will also provide that savory taste you like from the flaming hots.
Maldon Salt, Sea Salt Flakes, 8.5 oz (240 g), Kosher, Natural, Handcrafted, Gourmet, Pyramid Crystals (Packaging May vary) https://www.amazon.com/dp/B00017028M/ref=cm_sw_r_cp_api_glt_fabc_H3F6X5XCTCG9MFFB95TM
I personally love this brand, like everyone is saying you almost can’t over season it when salt and peppering. Greasy ground pepper as well!!
You know I should try others but I’ve always stuck to Maldon. It’s flakes that melt in your mouth. On mobile so this might be link gore but this is what I use.
Maldon Salt, Sea Salt Flakes, 8.5 oz (240 g), Kosher, Natural, Handcrafted, Gourmet, Pyramid Crystals https://www.amazon.com/dp/B00017028M/ref=cm_sw_r_cp_api_glt_fabc_QFCF841QE9MZ55TR7W6R?_encoding=UTF8&psc=1
Those look damn good! I can't tell if that's kosher salt on top or Maldon. If it's not Maldon, try it; it makes a huge difference!
Ah I use primarily sea salt when I cook, none of the processed iodized anti-clumping stuff, I find it tastes better. I am not into the fancy pink Himalayan salts and other "gourmet salts" in general, but I have no problems with paying a bit more for Kosher salt.
Also, if you haven't yet, you should try at least once, using a quality salt like Maldon for grilling or cast iron skillet frying a steak, you'll find that the crust that develops and flavor that it produces is vastly superior to table salt.
It also produces a much better result when used with Chocolate..
This is great finishing salt: https://www.amazon.com/dp/B00017028M/ref=cm_sw_r_cp_apa_i_VLYaDbPX7MPF2
They carry it at my local grocery store. You might try yours.
I don’t know what that is. I just got a box of this: Maldon Sea Salt Flakes.
These are my favorites for kosher and large salt.
I'm sure it's in certain grocery stores, but I ordered mine online. I used Maldon Salt: https://www.amazon.com/Maldon-Sea-Salt-Flakes-ounce/dp/B00017028M
Here is a lesson I wrote for www.trylifeschool.com
📍 Introduction
Overcooked boiled eggs are hard to peel, tough & chewy. They also have powdery tasteless pale yellow (or worse, slightly green) yolks. Bluch 😝. To ensure this does not happen to your eggs, simply memorize how many minutes it takes to make eggs the way *you* like them.
🧂 Ingredients & Equipment:
✅ Instructions:
📝 Notes, Tips, Tricks
No, it's a marketing scheme and it doesn't come from the "Himalayas" either. It may have "Trace" minerals, but its not essential.
I suggest this salt - https://www.amazon.com/Maldon-Sea-Salt-Flakes-ounce/dp/B00017028M/ref=sr_1_5?dchild=1&keywords=sea+salt+premium&qid=1606947961&s=grocery&sr=1-5 - it has the best taste, and is really nice on top of steak.
From America's Test Kitchen Season 3: Hearty Soups
WINNER
Rated as RECOMMENDED:
> These light, airy flakes resemble pyramids and are unique among the brands tested. This hand-harvested salt won the tenderloin test by a clear margin because tasters judged the delicately crunchy flakes to be a perfect match with meat. Available in gourmet stores and by mail.
Eight others were also RECOMMENDED:
> The "great crunch" of this hand-harvested Mediterranean salt propelled it to second place in the tenderloin test. In the biscuit test, some tasters liked the "strong hits of salt," while others found it to be "gritty." Available in gourmet stores and by mail.
NOTE: The brand that ATK reviewed was manufactured by La Baleine but, since that costs three times as much on Amazon, I have linked another brand. ~OP
> This "straightforward" salt performed well in the biscuit test, finishing in third place. Tasters generally also liked the crunch of these medium-sized grains on the tenderloin. Available in supermarkets nationwide.
> Tasters enjoyed the clean, sweet flavor of this salt on the tenderloin. The biscuits made with this salt were mild and buttery, though one taster detected "pockets of salt ." Available in supermarkets nationwide.
> This hand-harvested salt has the largest crystal size and a unique grayish hue because of its high mineral content. The coarse "pebbles" were too large in the biscuits (they also failed to dissolve in chicken stock) but were better suited to the tenderloin. Available in gourmet stores and by mail.
NOTE: This was the product as reviewed by ATK and manufactured by Celtic Sea Salt. Either the packaging has changed or company changed, but I listed what I could find. ~OP
> This fine ground sea salt comes from the Mediterranean. Although it was judged to have a clean, sweet, mild flavor, tasters thought the powdery grains were "inappropriate for garnishing roasts." Available in supermarkets nationwide.
> This salt won first place in the biscuit test but did not fare well in the tenderloin test, where it was deemed harsh and salty. Tasters unanimously thought the grains were too small, and one taster disliked the way it "dissolved into nothingness" on the meat. Available in supermarkets nationwide.
> This hand-harvested fleur de sel from Brittany has a damp appearance and an irregularly coarse texture. Tasters thought the size of the grains was just right for tenderloin. In the biscuits, however, the large salt grains resulted in an unappealing, crunch texture. Available in gourmet stores and by mail.
> This salt was described as "sharp and characterless" when sprinkled on tenderloin. However, as with the Morton's iodized salt, these small grains were thought to be perfect for biscuits. Available in supermarkets nationwide.
Maldon Salt, Sea Salt Flakes, 8.5 oz (240 g), Kosher, Natural, Handcrafted, Gourmet, Pyramid Crystals https://www.amazon.com/dp/B00017028M/ref=cm_sw_r_cp_api_i_6O0JFbGS562GV
That’s just the way that salt is.
https://www.amazon.com/Maldon-Sea-Salt-Flakes-ounce/dp/B00017028M
1/4 teaspoon salt, 1/4 teaspoon NuSalt/potassium salt, 1/8 teaspoon food grade epsom salt (magnesium), and 1/8 teaspoon baking soda per 16.9floz/500ml water is the ratio I use. I added the magnesium and the baking soda after reading the Snake Juice guide because I hated swallowing the magnesium tablets I have. Tracking electrolytes on top of calories and macros is kinda frustrating so I just kinda wing it. Some days I drink 1L, others just 500ml, but I guess you should experiment and see what works for you. I also generously salt my food which gives me added support.
I have a little plastic container with 4 compartments that makes it really quick & easy to take a scoop of each and get a water bottle ready to take with me on my morning commute or a hike. I also enjoy adding Ultima Lemonade for flavor but it's probably way overpriced compared to the benefit.