Holiday Sweepstakes: You Could Win* a KitchenAid 7-Qt. Pro Line Stand Mixer and More! Enter the Giveaway

Follow us:

Home Cooking 25

Does the type of salt make a difference in a brine solution?

ipsedixit | Dec 2, 201010:00 AM

Another post got me thinking why recipes for brining call for different types of salts -- e.g. coarse, Kosher, table, etc.

Yes, I know that different types of salts have different volumes (and weights) as well as texture.

But when it comes to a brine, texture is immaterial once the salt is dissolved, right?

And as far as volume, this can be controlled and adjusted for so that no matter what kind of salt you are using you can achieve the same level of "saltiness".

In other words, ceteris peribus, is there any reason to use one type of salt over another when making a brine?

Want to stay up to date with this post? Sign Up Now ›

Recommended from Chowhound

Catch up on the latest activity across all community discussions.
View latest discussions