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The 3 Best Salts Every Home Cook Needs In Their Kitchen

November 9, 2020 · Speshyl · 4 Comments

Boxes of Morton Coarse Kosher Salt, Diamond Crystal Kosher Salt, and Maldon Sea Salt.
Piles of Morton Coarse Kosher Salt, Diamond Crystal Kosher Salt, and Maldon Sea Salt.
Boxes of Morton Coarse Kosher Salt, Diamond Crystal Kosher Salt, and Maldon Sea Salt.

This post contains affiliate links.

Hey guys! Have you ever run into an issue when it comes to salting your food? Does it ever seem too salty, or too bland, and you can’t pin point the reason why? The type of salt you use, although it may seem like a minor detail, is actually very important when it comes to cooking. I want you to throw away your table salt now, and get in tune with the salts that keep on giving.

The 3 Best Salts You Need In Your Kitchen

There are only three salts I use in all of my recipes. They are:

  • Diamond Crystal Kosher Salt
  • Mortons Coarse Kosher Salt
  • Maldon Sea Salt Flakes aka Flaky Salt

Diamond Crystal Kosher Salt

Box of Diamond Crystal Kosher Salt

Each salt serves a different purpose , however if you were to only buy one, make it Diamond Crystal Kosher Salt. This is a multi purpose salt that I use in almost every single one of my recipes. We use this as the main salt in Culinary School, and it can be found in most restaurant kitchens. The crystals in this salt are fine, and the salt level is not too salty, so you can be generous when using this. A box of Diamond Crystal should run you about $5, and it lasts for MONTHS! I’ve been able to find this in any and every grocery store, and stores such as Target & Walmart.

Morton Coarse Kosher Salt

Box of Morton Coarse Kosher Salt

Morton Coarse Kosher Salt is my backup salt. If I ever run out of Diamond Crystal, this is what I turn to. When using this salt I am a little more cautious about how much I use because this salt is more coarse, which means they are bigger crystals. Mortons is twice as salty as Diamond Crystal, so to be on the safe side, I only use half as much.

Maldon Sea Salt Flakes aka Flaky Salt

Tub of Maldon Sea Salt Flakes

Maldon Sea Salt Flakes are what you would identify as Flaky Salt. These huge beautiful flakes of salt are used for finishing dishes. Sprinkle a few flakes on top of any protein or dish right before serving. This salt is extremely popular when it comes to finishing desserts like chocolate chip cookies, and brownies. That little hint of salt rounds out the sweetness and takes your desserts up a notch. I was able to find this tub of flaky salt on Amazon.

Get rid of your table salt today & level up your cooking with these three great options!

Piles of Morton Coarse Kosher Salt, Diamond Crystal Kosher Salt, and Maldon Sea Salt.
Piles of Morton Coarse Kosher Salt, Diamond Crystal Kosher Salt, and Maldon Sea Salt Flakes.

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Comments

  1. CC says

    November 10, 2020 at 1:18 am

    I’m so going to order that flaky salt for my chocolate chip cookies!

    Reply
    • Speshyl says

      November 21, 2020 at 2:29 am

      That’s going to be so delicious!!!

      Reply
  2. Sista Suga says

    November 15, 2020 at 9:28 pm

    Hi Speshyl,

    We now need a breakdown of the different species of onions 🌰 😢 😍

    Reply
    • Speshyl says

      November 21, 2020 at 2:30 am

      Of course!! I’ll have that coming up for you soon!

      Reply

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My name is Speshyl , and I am a self taught home cook and recipe developer. My world revolves around food, and I cook things that make me happy. I am always open to trying new things and stepping out of my comfort zone, which you will see happen a lot here on this blog. Read More…

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A little chocolate work for your feed 🤩 Here, I A little chocolate work for your feed 🤩 Here, I’m using a slab of marble to cool down some chocolate ganache. The marble is a naturally cold surface, so it helps the ganache firm up enough to be piped out of a piping bag.

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#thedailyspeshyl #chocolateganache #chocolatework #marbleslab #ganache #chocolatetruffles #culinarystudent #culinaryarts #culinaryschool #blackgirlswhoblog #blackfoodbloggers #foodblogfeed #pastryart #chefinthemaking #chefintraining #chefsofinstagram
Last night, I dined at Lido Harlem, an Italian res Last night, I dined at Lido Harlem, an Italian restaurant located on Harlem’s Restaurant Row. The atmosphere was cozy and inviting, and the food was incredible. This restaurant is woman owned, and the executive chef is also a woman, Chef Serena Bass (this made me stan even harder!). Here’s what we ate:

Antipasti:
• Salmon Fritters with Chipotle Aioli
• Fried Calamari with Chipotle Aioli
• Grilled Crostino with Burrata, Roasted Pears, Prosciutto, Honey & Sage

Primi/ Pasta:
• Gnocchi with Truffle Butter, Parmesan, Guanciale, Cream & Fresh Sage
• Fresh Squid Ink Linguine with Scallops, Shrimp, Calamari, Tomato Sauce, Chili, Garlic & Orange Zest

Secondi:
• Grilled Atlantic Salmon with Sweet Corn, Roasted New Potatoes, Thyme, Chilies, Cream & Basil Pesto

Dolci:
• Flourless Molten Chocolate Lava Cake with Salted Caramel Gelato

Drinks:
• Rosso Sangria

Everything was amazing so it’s hard to pick favorites, but the Grilled Salmon, the Truffle Butter Gnocchi & the Grilled Crostino with Burrata and Roasted Pears are definitely the three dishes I would come back for over and over again!

I’m already planning my return trip for their brunch 🤤

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#thedailyspeshyl #italianrestaurant #italianfood #harlemeats #nyceats #nyceeeeeats #salmonfritters #calamari #crostino #trufflebutter #gnocchi #squidinkpasta #grilledsalmon #atlanticsalmon #moltenlavacake #chocolatelavacake #sangria #whatsfordinner #blackfoodbloggers #blackgirlswhoblog #foodblogger #foodblogfeed
Oh hey, it’s me! This week at school was a littl Oh hey, it’s me! This week at school was a little difficult because we dove into the world of chocolate tempering. This is probably the most frustrated I’ve been in school thus far. 

Chocolate is very... temperamental. (Ha! See what I did there?) I ended up ruining my whole batch of chocolate that I had spent twenty+ minutes tempering because I went over the temperature threshold by ONE DEGREE. At that point I wanted to “pack my knives and go” (Padma voice), and I did because class was pretty much over by that point 😂

Yesterday, I went in with a better attitude, because I’m not gonna lie i was having a pretty crappy day on Wednesday & I think that energy carried over into my work. So I tried again with positive mindset & it worked!!! My chocolate set up perfectly. This taught me a lot about being okay with accepting my failures and knowing that they’re not fixed experiences. Failure is so much better than getting things right the first time, because it gives you an opportunity for growth.

*Pictured here is me piping out ganache (which is the one thing I got right on Wednesday) for the center of the truffles that I finished yesterday. Swipe to see the finished Ginger Truffles covered in a dark chocolate shell with Rice Krispies*

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#thedailyspeshyl #chocolatetempering #tempering #chocolateganache #chocolatetruffles #chocolatetruffle #gingertruffles #keeponkeepinon #chefinthemaking #chefintraining #blackfoodbloggers #foodblogfeed #blackgirlswhoblog #chocolatework #pastriesofinstagram
Danishes! We spent 3 days making these danishes & Danishes! We spent 3 days making these danishes & they we’re definitely worth it. The first day we focused on making and laminating the danish dough (which is rolling a block of butter into the dough & book folding the dough to create tons of layers). The second day we continued to roll out our dough into a thin sheet & cut out 5x5 inch squares to put our fillings on/in. We finally baked them yesterday, and they were finished by brushing with nappage & dusting with powdered sugar.

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#thedailyspeshyl #danishes #bearclaw #laminatingdough #pastrylove #pastries #pastriesofinstagram #danishpastry #chefinthemaking #chefintraining #blackfoodbloggers #foodblogger #foodblogfeed #culinaryschool #culinarystudent #culinaryadventures
Pizza! We finished assembling our pizzas in school Pizza! We finished assembling our pizzas in school yesterday & it was such a fun process. The pizza dough was made on Tuesday and left to ferment overnight. I used fresh yeast in the dough, which sort of resembles a block of tofu. I’m usually used to using dry active yeast or instant yeast, so it was cool to try something new.

I topped my pizzas with mozzarella, sausage, bacon, mushrooms, onions, and fresh basil 😋

What are your favorite pizza toppings?

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#thedailyspeshyl #pizza #pizzadough #freshyeast #freshyeastpizza #pizzapizzapizza #pizzatoppings #brickovenpizza #culinaryschool #culinarystudent #chefinthemaking #chefintraining #foodblogfeed #blackfoodbloggers #blackgirlswhoblog

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