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lindag

lindag

16 hours ago, btbyrd said:

 

I use Diamond exclusively when cooking. I tend to use sea salts as finishing salts (Maldon or fleur de sel) rather than as something I'd cook with. Dishes where salt is an integral component (like salted caramel) might be an exception. I don't have anything against cooking with sea salt per se, but it all depends on which sea salt we're talking about. Some sea salts are better than others for different purposes. 

 

 

I'm convinced.

 

(Strangely enough, the two (real) dudes who were discussing the merits of pink Himalayan sea salt were a county sheriff and the 'perp' he was arresting.)

lindag

lindag

16 hours ago, btbyrd said:

 

I use Diamond exclusively when cooking. I tend to use sea salts as finishing salts (Maldon or fleur de sel) rather than as something I'd cook with. Dishes where salt is an integral component (like salted caramel) might be an exception. I don't have anything against cooking with sea salt per se, but it all depends on which sea salt we're talking about. Some sea salts are better than others for different purposes. 

 

 

I'm convinced.

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