Do you use sea salt? If so, why?
Watching a youtube vid today. Well produced, the host seems bright, recipe is good…
And then she says, “I use sea salt because it has less sodium.”
I beg your pardon? Salt is sodium chloride, right? One part sodium one part salt. (Needn’t take my word for it.)
I understand that people may prefer to use it due to texture – that’s in the cooking process, not the consuming process. I am totally unable to accept that anyone who uses onion powder rather than onions could discern trace elements in sea salt.
So what’s your take?
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