When I was a child there was only one salt dilemma in the family kitchen: not to mix it up with sugar – and vice versa – when I was cooking. It had been known to happen when I baked unattended on boring Sunday afternoons. The fallout was horrendous. We used regular table salt; I don’t believe there was any choice in the supermarket.
Today the dilemma is much bigger: should I use table salt, river or lake salt, sea salt, rock salt, pink salt, or the myriad other coloured salt on the market? Is it best to use chunky crystals, rough flakes, or fine grains? Why are there four varieties of salt in my pantry? And are gourmet grains worth their salt, or are they a rip-off? Continue reading