No good dish without salt! The most indispensable condiment of cooking slips even into sweet preparations, to reveal the flavors. A good reason to know it is better is to use it at best.
Coarse salt: the raw version
The salt we consume can come from the land and is then called rock salt: this is particularly the case of pink Himalayan salt, extracted from quarries, made from a (very) ancient evaporated sea. Generally, however, our salt comes from the sea and is harvested in salt marshes: seawater is transported on flat ground. There it evaporates, its salt concentration increases and salt crystals are formed. The crystals are then harvested with large wooden rakes or more mechanically.
Use: coarse salt is used when you need quantity. It is used to salt the water of pasta or vegetables. This coarse wet salt is also ideal for cooking salt-crusted foods.
Fine salt: salt of subtlety
Fine salt is simply a coarse salt that has been dried and then finely ground. Choose it unrefined: its salting power is more important and it will contain interesting minerals.
Use: in cooking, it is used to salt evenly (thanks to the smallness of the grains). It also makes it possible to salt with more precision than coarse salt. Use it to rectify your seasonings: when only a salt chouïa is missing, the coarse salt crystals can spoil everything. Fine salt is also and above all a table salt, so the one that will fill your salt shaker.
The fleur de sel: precious salt
It is the delicate and light crust, which crystallizes on the surface of salt marshes when the weather is hot, dry, and windy. Naturally white, it is harvested by hand and is more expensive than other salts.
Use: This precious salt is reserved for finishing. Add it at the last minute on your dishes (it dissolves quickly) or present it in a nice jar on your table for everyone to serve (with the thumb and fore index finger). Do not put it in a mill: it would be a shame to alter its delicate texture.