Brining and Salt: Yes, the type of salt makes a difference. Rule one: use plain table salt -- iodized salt can impart an iodine flavor (I can taste it). Rule two: Don’t waste your money on Kosher or “sea salt.” I’ve experimented with both and they perform no differently than plain table salt. I love Kosher (Diamond-Crystal only) and sea salt for cooking, but for brining, it’s just wasteful. Also, their weight/volume isn’t standardized, which makes it harder for measuring actual sodium chloride content. Ex. A cup of plain salt does not weigh the same as a cup of Kosher salt, or sea salt.
Too tired to do any more cooking so took wife out for supper.
