Since it has not additives and is more finely ground I would think it would work well for baking. Coping with Confinement: My Lockdown Strategies, Chocolate, Dulce de Leche, and Vanilla Marble Cake, L’Instant Cacao: Bean-to-bar Chocolate Shop, « Fig, Tahini and Milk Chocolate Chip Cookies, How Pink Salt Took Over Millennial Kitchens,,, It is an excellent option for when you want other delicate flavors to shine. The crystals are big enough for salting meat and poultry, but small enough to dissolve in a vinaigrette or a batch of custard. Reply, I measure the butter I swipe on my morning toast. Reply, Iodine is necessary. Not sure if it makes them less heathy, or not, than Americans, who do add them. It has affected the way I feel about Amazon because my critical review is gone (although I posted a question on there about grit today) and the company seems to be a big advertiser on Amazon. Can’t we just take for granted that we should add a little salt to every recipe without considering the effect? People used to think it would dry out meat (like the butcher who served me an unsalted steak recently in France, which was flavorless), but it was the late Judy Rodgers of Zuni Café who promoted salting meat in advance, which she learned when she was cooking in France and it’s something I always do. I was certain it was a defective bag but no, the company and devoted users admit to the grit and say it’s healthy but nowhere do they warn of it! If you read this post about balancing a cake recipe there’s lot of information. It’s made me quite afraid to cook for friends as I no longer trust myself to season properly. We wondered how well LoSalt salt substitute, which replaces some of table salt’s sodium chloride with potassium chloride, would fare in baking applications. It’s mildly salty, with a slight mineral taste. Your email address will not be published. Table salt, sea salt and kosher salt can all be used for baking. What is your take on using or not using iodized salt? Be warned. Had just been swapping for crystals. Anti-caking agents are added to prevent clumping, as is iodine, a nutrient not always naturally present in salt. Reply. When baking bread, salt plays a critical role in the outcome of the final product. A fast-food burger can have up to 1000mg of salt and a can of soup can contain 1400 to 1800mg of salt.

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