Originally Posted by Mimizkitchen
Yes. I agree with you 100%. That's never been in question.
I also think Jenny's post was made just to explain/educate rather than to disagree.
Yes, it was!
I do consider my palate to be pretty perceptive and I am a very experienced cook who enjoys a wide variety of good quality ingredients.
I have done taste tests with all kinds of things, including my good sea salts -- who wouldn't? Although my sanity may have been called into question during the fish sauce taste test.
I can pick up the mineral's essence in good sea salts. But it is a fact than many people cannot.
IMO, the subtle flavor dimension that makes sea salt different is totally lost when you cook or bake with it, which is why I use it as a finishing salt.
I just came back from a trip to Spain (and brought back some salt, as well as saffron and paprika) and recreated a popular snack we ate there of ciabatta-type bread lightly topped with olive oil and pureed tomato. I finished it with a sprinkle of pink salt. I also love to use sea salt on summer salads from my garden.