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I find myself reaching for the pink one more often than not. Taste has a lot more going for it than the concentrated white dust natrium chloride. It's also inte
by beebeepka 3y ago
I find myself reaching for the pink one more often than not. Taste has a lot more going for it than the concentrated white dust natrium chloride. It's also interesting that you cannot taste the difference. Do you usually consume lots of the stuff?
- gattilorenz 3y ago> Do you usually consume lots of the stuff? I mean… it’s salt? I use it to salt stuff, I don’t eat it alone. I use moderate (normal?) amounts, mostly in dishes. For the most part it is not a topping or something that stays unmelted on top of a very bland food… but maybe it depends on what you cook and eat.
- ghaff 3y agoCoarser-grained salt, if it's sprinkled on top of something, can give you more of a salt taste sensation which can often be desirable. But that's the effect of the size of the grains, not any trace mineral or other elements.
- gattilorenz 3y agoIndeed, I do use coarser salt or fleur de sel, but only on few things (e.g. on top of a steak, fish, or on oven-baked potatoes), and I do notice the difference. To me, pink salt just doesn’t taste different to comparably-sized white salt in a noticeable way.