This transformation was prompted by a number of components. Crucial was consistency. We would like readers to make our recipes and have the identical outcomes — or very near the identical — as we did. We’ve lengthy since stopped calling for generic “salt,” however primarily based on justified suggestions from readers, our frequent use of “kosher salt” was not terribly useful both, as a result of the 2 large names, Diamond Crystal and Morton, are very totally different when it comes to form and measurement.
https://www.washingtonpost.com/meals/2021/08/03/types-of-salt-sea-recipes-cooking/?utm_source=rss&utm_medium=referral&utm_campaign=wp_lifestyle | Why we’re switching to sea salt in our recipes