A real answer, including the parts that are inconvenient. Most Argentine salt is not sea salt at all — and the thing actually being made on the Patagonian coast is newer, smaller and stranger than the marketing suggests.
Read the guide →
The same salt, ground three ways, behaves like three different ingredients. Here is what actually changes — and the measurement problem that makes most recipes lie to you.
Read the guide →Left to form larger crystals instead of being milled down, this is the salt you add after the cooking is done. The crystals stay whole on the surface, so you get small bright points of salt and crunch rather than an even background — the difference between seasoning a dish and finishing one.
A pinch, from the fingers, on food that is already done: rested and sliced beef, roasted vegetables, tomatoes, focaccia, brownies and dark chocolate. Never into the pot — the crystals are the point.
Patagonian Atlantic sea salt.
