Hey guys, I just got this bag of flakey sea salt I've been coveting for a couple of weeks, and seasoned two ribeyes with it.
Usually I'll use rock salt, ground or not, but although I think I used a similar amount of sea salt, the steaks were slightly over-seasoned for my taste. They were really good, but it put a crimp on my enjoyment.
but is it somehow "saltier"? I can't imagine how it could be, because salt is comprised of salt and trace amounts of anything else. Maybe it was absorbed in a different way? Or maybe I mis-judged?
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