So. Talk to any chef. Most of us dont use standard iodized table salt for anything except brining. And even then I personally used kosher instead.
As someone in this thread said already sure I’m a salt elitist prick. What the fuck ever. It’s my food I’m cooking. It’s my body I’m putting it in. No one gets to tell me what I can’t do and I really don’t care if someone chooses that as the means to insult me (not saying you were doing that).
