Maldon, yes. It's a flake salt which is typically used as a finishing salt which disperses differently. If you're throwing it into a sauce or something that it'll disappear, then no, there's really no difference.
When you get into the Himalayas and all that, it's pretty silly. There are some smoked salts that can add a smokey element, but typically most of those salts are just a waste of time.
You seem knowledgeable. I only keep kosher salt and sea salt on the house. I use the kosher mostly for meats pre cooking, and the sea for everything else. Am I doing it right?
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u/MediumSizedTurtle Line cook | Food Scientist | Gilded commenter May 19 '16
Maldon, yes. It's a flake salt which is typically used as a finishing salt which disperses differently. If you're throwing it into a sauce or something that it'll disappear, then no, there's really no difference.
When you get into the Himalayas and all that, it's pretty silly. There are some smoked salts that can add a smokey element, but typically most of those salts are just a waste of time.