The question of how to use coarse grain salts has come up a few times. I thought this short blog might be useful to the culinary curious.
One of the main reasons I started SaltNerds was to introduce new ingredients to the everyday cook. Although salt is the most commonly used ingredient in the kitchen, there are countless varieties from around the world. They vary in grain size, texture, moisture, taste and level of saltiness. Therefore, the application will depend which salt you are cooking with and what you're cooking.
As a general rule, coarse grain and rock salts are easier to apply using a grinder. The SaltNerds Salty Sampler 8 Pack has 4 coarse grain salts... Australian, Pink Himalayan, Black Hawaiian and Red Hawaiian. Sel Gris is also the right grain size to run through a grinder. But, the high moisture will cause the grains to clump together.
Try experimenting by adding different grain sizes at different times of the cooking process. For instance, if you add coarse grain salt to a stew early on in the cooking process, it will have enough time to dissolve by the time it’s ready to serve. You could also do a medium-coarse grind on a steak or chicken before throwing it on the grill. Most of the salt will have melted/dissolved by the time you cut into it. All of the Sampler Salts can be used as finishing salts by applying finer grinds just before serving the meal.
One more thing. When adding salt to your meal, add a little at a time. Salt, taste, add some more or don't. Salt enhances the natural flavors of the meal you are preparing. But, if you add too much... it can ruin your meal. Trust me. You can always add a little more finishing salt if necessary.
Have fun cooking with these salts. I think you’ll find that each one has a unique character and flavor profile. Enjoy and please feel free to share your foodie adventures in the comments section.