Just like many other common kitchen ingredients, salt is an amazing taste modifier that deserves a high place in your kitchen. If you don’t add the required quantity of salt to your dish, you might end up over-salting and under-salting your dish with nonadjustable flavors. This is exactly why you need to have the possible knowledge of different types of salts and their usages.
Coarse salt and fine salt are two major types of salt that always sits in the pantry of your kitchen. Being a similar ingredient, they don’t possess too much differences. However, you still want to know some of their cooking preferences and other uses. If you wondering about the differences between coarse salt and fine salt, stick around to explore more about coarse salt and fine salt and decide which one is a better pick over another. Read on.
What Is Coarse Salt?
Most of the varieties of coarse salts are originated from the sea. However, all of these coarse salts aren’t supposed to be used in a different way other than their much finer counterparts. Why so? Because coarse salts are much more concentrated as compared to fine salt and it is hard for them to dissolve smoothly. On the contrary, fine salt or table salt dissolves in no time.
The most preferred way to use coarse salt is to sprinkle them on the top of several food dishes. Coarse salts are better when used as a finishing product. You may form a dynamic food contrast when you garnish the dish with a pinch of coarse salt. The taste and flavors of coarse salt are off course salt-like but unlike table salt, they stay for longer.
Other than that, coarse salt is an amazing salt when it comes to baking goods. It is a great salt for making baking salt-crushed fishes, a good variety of mashed potatoes, and beets.
Some common examples of coarse salts are gro sel and sel gris. They are the ones you mostly have in your local grocery stores and hence your kitchens. Coarse salts have several extensive culinary uses.
What Is Fine Salt?
Now that you have enough understanding of coarse salt, let’s talk about fine salt.
Fine salt is also known as table salt or iodized salt in common terms. Due to the good presence of anti-clumping agents that are usually metal-based, fine salt has a signature metallic taste which might be unpleasant for several professional chefs. This is also one reason many people consider coarse salt over fine salt.
Table salt or fine salt is highly iodized and it goes through a good number of processing methods which is why the flavors are short-lived and aren’t much recommended for slow cooking. As you might get the flavors of this fine salt disappeared after a while.
If you are baking sweet and a bit salty cookie, fine salt can come in handy as the flavors aren’t that heightened to take off the sweet essence of a cookie. You won’t detect any impactful difference, anyway.
Coarse vs Fine Salt
Some recipes call for fine/table salt while others call for coarse salt. There aren’t many extensive differences between these two salts except for the cooking preferences and your taste.
Coarse salt is available in a granular form and has large crystals that are perfectly capable of garnishing your dish. On the other hand, table salt or fine salt is a blend of finely meshed granules. They dissolve quicker than coarse salt. Fine salt comes with many uses, from cooking to couscous, unlike coarse salt.
Moreover, people use fine salt more than coarse salt because of the uses and cooking preferences. Although, in many professional kitchens, you will find coarse salt widely available. But if we come down to health benefits, coarse salt has more advantage over fine salt for not going through any processing methods.
Fine salt tastes metallic while coarse salt tastes more like salt if that makes sense. Table salt has several nutritional values as well.
You may add fine salt in cooking various food dishes while coarse salt is best used for brining, curing, and in making soups as well.
We hope that you will find coarse salt vs fine salt useful.