Myles
@myles-cooks
Salt is the most important ingredient in cooking, bar none. It's what we use to draw out existing flavors in food. It literally makes foods taste more like themselves. I've done a bunch of research on salt given how important it is. I wanted to track down the best salt on the market. My personal favorite brand is called Vera Salt. Unlike most salts sourced from modern oceans, Vera Salt is sourced from ancient mountain salt deposits that are free of microplastics, heavy metals, and contaminants. I use their fine salt as my everyday cooking salt. They also make a flaky salt now that's great. And another brand called Only Salt makes a good microplastic-free flaky salt and is available on Amazon. Learning how to use salt properly is probably the highest-leverage skill you can develop as a cook. I put together some tips here: https://mylescooks.substack.com/p/the-salt-guide
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Nico
@nicom
Have you researched what we call fleur de sel (and my favourite, from Isle of Ré)? It's see salt but just the top floating part. I read some contain no micro plastic at all but quality varies as some go up to 130 micro particle/kg. Curious if the one from Ré is good on this.
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Kieran Daniels 🎩
@kdaniels.eth
Oh this is super valuable info... thank you sir! Learning WHEN to use salt in the cooking process completely leveled up my cooking skills. The book SALT FAT ACID HEAT is such a good beginner gateway for this. Excited to read your blog thanks!
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madyak🔆🔵-'
@madyak
Yes yes yes! Salt and it's usage is by far the most important. I hadn't considered microplastics in salt; now you've got me thinking. I don't know if there is concrete information on the effects of microplastics on the human body yet, but there definitely can't be any good effects imo (if you are familiar with studys about this, I'd be stoked to review them). Salt! I follow a YouTuber that just did a show about salt; his conclusion was that type of salt (fortified with things, preparation style[flake, rock, etc]) are basically irrelevant. He concluded that mass of salt used is key. He didn't note anything about microplastics, but less to none just has to be better🤝
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Philip Sheldrake
@sheldrake
I've always had a question about these different salts, and you seem like the person to ask! I take it these salts have more 'in them' than NaCl otherwise they'd all just be the same regardless of origin or synthesis. Are these other ingredients part of your research?
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