Ask Marilyn – “Salts of the Earth”

by Marilyn Markel in Learn

 Have questions about a recipe, cooking techniques, cooking tools or ingredients? Hosting your first dinner party or holiday gathering and need some ideas or tips?

Marilyn, our Cooking School Manager, is here to answer all of your cooking questions. We will protect your anonymity so feel free to ask anything, even the questions you never dared to ask about cooking. From novice to pro, this advice column is for food people, by food people.

Ask the questions you want answered!

Email with subject, “Ask Marilyn”

Reader Question:

There are so many options when it comes to salts. What is the primary salt you use and why?- Tommie

Marilyn’s Answer:

    I primarily use Kosher salt for cooking or baking because it’s coarser than table salt. I learned, somewhat the hard way, that all Kosher salts are not the same in regards to coarseness. It’s advisable to find one brand and stick with it as a pinch of salt will keep consistent. In some cases, however, I may use sea salt to finish a dish. This is where the choices become vast, from the Himalayas, Australia, France, Iceland and around the world. If I need a little salt to finish a dish, my choice is fleur de sel. Also, Kosher salt is great for cleaning a cast iron skillet it’s got just enough abrasive to clean it beautifully.