Many recipes specifically call for sea salt. Ignoring any nutritional impact, is there any real difference to the flavor of the final food product using sea salt compared to run-of-mill, grocery store table salt?
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It depends on if you’re using flaked or milled sea salt. For instance, I use flaked Maldon sea salt, and I can definitely taste the difference between it and regular table salt.
If I’m just cooking with it, I chuck the flakes straight into whatever I’m preparing and let them dissolve naturally. But if I’m using it on, say, eggs or cream of wheat, I ‘grind’ each pinch with my fingers.
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