Hey all, just a novice home cook here with a 2 part question..
1. Is there any website (or anyone here of course) that can explain the difference between say, iodized, kosher, table, sea, and other common salts that are all for sale in the supermarket? And when does one use sea salt instead of kosher, or used iodized instead of kosher, for example.
2. Lately the new craze are special salts; I see them on eBay all the time. What are they, and when can I use them? When is it appropriate to use them, I should say.
This is something I've considered buying, but when do you use such pretty salt?
Or what about these .. Hawaiian black salt, and hawaiian red salt
And what about Fleur de sel?
thanks in advance for answering this. I would be willing to bet many other people would wonder about this as well