In most of the Bubbly Kitchen recipes you will see two particular ingredients: unsalted butter and kosher salt. It is best to use unsalted butter in most recipes so that you can control how much salt is in your food. When recipes call for table salt versus kosher salt, it is important to use the correct one. If a recipe calls for 2 tablespoons of kosher salt, that is approximately 1 tablespoon of table salt, very different amounts. For Kosher salt I prefer David’s Kosher Salt. Kosher salt dissolves the fastest and thus it distributes into foods the best. Really the best thing about kosher salt is that it is easy to pinch precise amounts between your fingers to season your food. The name is derived from the use of the flaky salt for curing meats in the kosher process. Fleur de sel is another flaky salt found in the coastal salt ponds in France. It is the most delicate (the fanciest) and is harvested by hand. I have Le Saunier Fleur de Sel de Camargue in my pantry. I use fleur de sel when I want to add delicate salty flavor to baked goods such as salted caramel frosting (recipe coming soon!).
There is a lot of information all over the internet that also claims that salt is bad for you. Obviously if your doctor has restricted the sodium in your diet, you should follow this guideline strictly! But it is extremely important to season your food. And by season, I mean add salt and pepper. Salt brings out the natural flavors of your food and enhances them. If you are in the kitchen creating something new, you taste it and it is just boring, you probably didn’t add enough salt. The goal in seasoning your food is to enhance the flavors, not to make it taste salty. If you are interested in limiting your salt intake (because you are just that hipster), 3000 mg is a good number. The Institute of Medicine released some studies in the spring that showed limiting sodium intake to less than 1500 mg can actually be harmful to your health.