Braden Family Cookbook

Chuck Braden

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SALT                                                                                       Food & Wine

Some of my holiday recipes call for kosher salt, others for sea salt or table salt. What’s the difference?

Cookbook author Barbara Tropp recently briefed Food and Wine magazine on the finer points of salt, explaining that salt, like vinegar and mus­tard, differs from type to type. Kosher salt, without additives, is very mild; it’s half as salty as sea and table salt. Like a light Blue shirt, it makes a great back­ground: Add pure kosher salt to chicken stock and you taste the chicken, not the salt. Sea salt is brisk and clean tasting. It is wonderful in butter- and cream-laced dishes, where it cuts through the cloak of the cream. Table salt, because of the additives that keep it from clumping, is generally harsh and acrid.