[Sca-cooks] sea salt vs. white-salt

[Jones, Craig]

>
> This may mean put in a pound of bay salt, since it is cheaper, and
> then top it off with some of the more expensive salt, enough to float
> an egg. Since you are disolving it in water, I think any salt would
> do. Sea salt might vary the taste a little, but not very much. Cooks
> Illustrated did a comparison of different salts recently and there
> conclusion was that except in a few instances it was difficult to
> tell them apart and if you were making a brine or otherwise disolving
> the salt, don't bother buying the expensive stuff.

With the exception of Malden Sea Salt, which seems to add a certain 'Je
ne Sais Hedgehog' when crushed over the top of food to season.....

Drakey.