Salt is a big part of the average American’s daily life. So much so that we expect to find it on every restaurant table and as an ingredient in many premade meals. In fact, it’s so ubiquitous that it’s one of the few ingredients that HelloFresh doesn’t send along with its dinner recipes.
The word itself comes from the Latin word sal. And speaking of words, the English word salary is derived from the word salt—those little granules were once considered so valuable that they were used as a trading currency.
But what are the different types of salt? Do you use the same types of salt for cooking as you do for brining? What’s the point of having different types of salt on hand?
Kosher salt is a top choice for brining because it has large flakes, dissolves easily, and sticks to food well. It’s an excellent option for brining a turkey.
Sea salt is another good brining option, though it might add its own flavor to the brine. And since it’s on the costly side, you might not want to waste it when you can use something like kosher salt.
Himalayan pink salt can also be used for brining, but like sea salt it adds its own flavor and is on the pricier side. Your best best for brining is the more affordable kosher salt.
Kosher salt is a top choice for brining because it has large flakes, dissolves easily, and sticks to food well. It’s an excellent option for brining a turkey.
Sea salt is another good brining option, though it might add its own flavor to the brine. And since it’s on the costly side, you might not want to waste it when you can use something like kosher salt.
Himalayan pink salt can also be used for brining, but like sea salt it adds its own flavor and is on the pricier side. Your best best for brining is the more affordable kosher salt.