FINE WHITE SALT
The choice of salt has an enormous impact on the end result of a dish. Salts are myriad, and each salt has a different taste profile and a different contribution. The taste of salt is influenced by its shape (fine, flake, rock) as well as its origin (lake, sea, volcanic). Fine white salts are a kitchen staple, and understanding a little bit about when and why to use this one spice will help to shift your cooking into new territory.
FINE WHITE SALT
Favour sea salts and lake salts over iodised table salts. The two former are much gentler, and encourage nuanced spice expression. Iodised table salts tend to harshness and strip back delicate aromatics.
A fine white sea salt is generally a little stronger and more saline than a fine white lake salt, which often has a slightly subtle mineral quality.
White salts are great matches with heavier (think beef) or difficult to flavour proteins (think chicken), as the sodium drive of white salts assists in the push of spice through protein.
The form of salt greatly influences its expression. I use fine white salts because they disperse more evenly than flaked salts.
Learn more about the way that salt drives flavour here.