Here’s Why Ina Garten Never Uses Table Salt
Shutterstock By Maria Scinto/May 24, 2021 10:45 am EST
We may receive a commission on purchases made from links. It used to be, salt was just salt. It came in a cardboard cylinder with a little pour spout and the only varieties it came in were iodized and un-iodized, for those who bothered to differentiate between the two. If you were a real salt connoisseur, you might have branched out into using the coarser kosher salt for pickling or pretzels, and then there was always that rock salt stuff that you sprinkled on your sidewalk when it iced over.
In recent years, though, it seems you hardly ever come across a recipe asking for just plain salt. Instead, recipe developers all seem to ask for sea salt or pink Himalayan salt or even super-fancy salts like Maldon or fleur-de-sel. Does it really, truly make that much difference what kind of salt you use? Well, opinions (and palates) may differ, but if you want Ina Garten’s two cents’ worth , she says yes, it most certainly does, and she wouldn’t be caught dead with ordinary old table salt in the house.
Here’s Why Ina Garten Never Uses Table Salt
Shutterstock
By Maria Scinto/May 24, 2021 10:45 am EST
We may receive a commission on purchases made from links. It used to be, salt was just salt. It came in a cardboard cylinder with a little pour spout and the only varieties it came in were iodized and un-iodized, for those who bothered to differentiate between the two. If you were a real salt connoisseur, you might have branched out into using the coarser kosher salt for pickling or pretzels, and then there was always that rock salt stuff that you sprinkled on your sidewalk when it iced over.
In recent years, though, it seems you hardly ever come across a recipe asking for just plain salt. Instead, recipe developers all seem to ask for sea salt or pink Himalayan salt or even super-fancy salts like Maldon or fleur-de-sel. Does it really, truly make that much difference what kind of salt you use? Well, opinions (and palates) may differ, but if you want Ina Garten’s two cents’ worth , she says yes, it most certainly does, and she wouldn’t be caught dead with ordinary old table salt in the house.
We may receive a commission on purchases made from links.
In recent years, though, it seems you hardly ever come across a recipe asking for just plain salt. Instead, recipe developers all seem to ask for sea salt or pink Himalayan salt or even super-fancy salts like Maldon or fleur-de-sel. Does it really, truly make that much difference what kind of salt you use? Well, opinions (and palates) may differ, but if you want Ina Garten’s two cents’ worth , she says yes, it most certainly does, and she wouldn’t be caught dead with ordinary old table salt in the house.
