When Wendy’s started using sea salt, they also entirely changed their fries. Unless you were scaping the salt off and tasting it on its own, that’s probably not the change you were noticing.
If you can’t taste the quinine in tonic water, that’s…odd. Tonic is definitely sweet, but the bitter taste of quinine should usually be pretty noticeable.
Yes, there is. The sea salt has grain sizes at least three or four times larger, which, as I mentioned, makes it better for measuring, pinching, and working with.
Umm. No.
http://www.mortonsalt.com/products/foodsalts/all_purpose.html
“Morton® All-Purpose Sea Salts measure like table salt and are “recipe-ready” for cooking and baking. Plus Morton® Natural Sea Salt has no additives and is 100% natural. Harvested from the sparkling waters of the Pacific, these sea salts are Made by Nature”. The ingredients and grain size are identical to regular table salt. Cost is double.
Perhaps you are thinking of
http://www.mortonsalt.com/products/foodsalts/Sea_Salt.htm
In the coarse version?
In that case, yes, the larger grains can make a difference. It’s not iodized. The taste would be identical to regular (non-iodized) sea salt. Cost is about 5 times what table salt costs.
Where are you getting the assertion that grain size is identical from? It “measures like table salt” because only exceedingly coarse salt doesn’t.
I have both Morton’s Sea Salt and Morton’s Table Salt in my pantry. I actually went and looked. The difference in grain size is immediately apparent.
Do the non NaCl salts really make up 15%?
Perhaps the main taste difference is in the refining. Unrefined salts have other minerals and substances in them that add to the flavor and texture, refined salts do not.
They’re not 15% of the weight of sea salt - there’s just (actually, I miscalculated, it’s) 22% less sodium by weight in sea salt than in 100% NaCl.
So for 100g of NaCl, there’s 39.34g of Na, while for 100g of sea salt there’s 30.59gof Na.