Rachael Ray Doesn’t Get Fancy With Her Salts

Rachel Ray doesn’t get fancy with salts. According to her website, a curious cook, Monica, once asked, “I want to know the difference between salts and when to use each one — Kosher, flake, pink, etc.” As with most of her advice, Ray kept it simple. “I use Kosher as my everyday salt and I use it with my hand.” She went on to explain that she’d reach for coarse salt baking fish and making bagels but didn’t seem enthusiastic about it for any other purposes.

Ray also uses flaky salt as a finisher for steamed edamame and to finish dishes like steak or chicken liver. But she doesn’t really need much of anything else. “You can go down a whole rabbit hole of what to do with your specialty salts … but the day-to-day, Kosher for cooking, flaky sea for finishing.” For those who aren’t familiar with the term, a finishing salt, according to Martha Stewart’s website, is intended for use at the end of a dish. It’s what you sprinkle on because something is too bland and needs a little extra help in titillating the tongue.

The one salt Ray said she avoids is finely granulated salt. She says “I don’t even have it in my house.” Thus, anyone hoping to eat the way the bubbly TV chef does should toss out all the standard salt in your pantry.