En esta noticia
Salt is one of the most important ingredients in cooking, and although almost all varieties provide sodium chloride, they do not work in the same way.
The size of the grains changes how quickly they dissolve, the distribution of seasoning, and the final result. For that reason, cooks recommend choosing the right type of salt for each meal.
What is each type of salt for?
Differences in the size of the crystals make each one more suitable for certain preparations.
Fine salt, on the other hand, has very small crystals that dissolve quickly and is ideal for seasoning food during cooking or when serving.
Grilling salt, on the other hand, has medium-sized crystals and was specially developed for grilled meats. This is because it adheres better to the surface of the meat and dissolves gradually, which allows for a more even distribution.
Finally, coarse salt has large crystals and takes longer to dissolve. It can be used to form salt crusts on fish or meat, and it is also used to make salt beds for food. Many people use it to salt cooking water.
How do expert cooks recommend storing each type of salt?
Fine salt should be stored in an airtight glass or plastic container suitable for food, and kept in a cool, dry place away from steam.
Grilling salt should be kept in a tightly closed container to preserve the texture of its crystals. In addition, this also prevents exposure to moisture.
Coarse salt should be stored in airtight containers, preferably made of glass or plastic, and although it is more resistant to clumping, it should also be kept dry and away from heat sources.