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Fine Patagonian sea salt dissolves readily and seasons evenly. Reach for it when you scramble eggs, knead dough, simmer a sauce or put a pot on the stove. The everyday jar, from the Atlantic coast of Argentina.
Use it anywhere a recipe says salt. Fine grain dissolves quickly, so it suits doughs, brines, sauces and anything mixed rather than finished.
Patagonian Atlantic sea salt.
The sea is far too salty. Start around 1% salt by weight of water, then adjust for the sauce, the pasta shape and how much cooking water you plan to keep.
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You do not have to wait until the beans are soft. Ordinary salt can go into the soak or the cooking water; bean age, acidity and calcium-rich water are more likely to explain a stubborn pot.
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