How do you use “gourmet” salt for cooking and finishing?
I have a thing for “gourmet” salt and when I see them I have to resist my urge to buy them. To me, these salts have a more nuanced flavor compared to good old table salt. So I mostly use them for finishing dishes where the flavor of the salt stands out more.
There are many “gourmet” salt- fleur de sel, sel gris, Cyprus flake, maldon, Himalayan, Alaea, Hawaiian black, Peruvian pink, kala namak, etc. The question for the group is, do you like to use specific salt for certain dishes/ cuisine based on the characteristics of the salt? Do you experiment? Since these salts are more expensive, do you ever use these before finishing, during the cooking phase, like making soup, for example? If so, how does the result different from using “regular” salt?
In terms of cooking with “gourmet” salt, I have tried roasting a chicken and cooking other dishes with Himalayan. To my rather unrefined palate, I’ve not noticed a noticeable difference in the outcome. Himalayan is probably the cheaper of the bunch so there are people who use it for regular cooking. Other types are so expensive that I haven’t contemplated so far to cook with them.