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Why Chefs Use Different Salts (And Why You Should Too)

Salt isn’t just salt – it’s a chef’s secret weapon with endless variations and applications.

From everyday cooking salt to mineral-rich sea salt to delicate flaky finishing salts, each type transforms your food in unique ways, making everything taste more intensely like itself.

Learn exactly why professional chefs use multiple types of salt and master the techniques they rely on – from vegetable preservation to dry brining that will revolutionize your protein cookery.

These aren’t fancy chef tricks – they’re fundamental principles that will ELEVATE every dish you make!
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TIMESTAMPS:
00:36 – Salt Types
04:06 – Salt Baked Chicken
06:01 – Dry Brined Steak
09:34 – Sauerkraut
10:37 – Gravlax

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Director, Chef and Host: Andy
Producer: James Threadwell
Videographer: Nick Hargans
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#chef #salt #chicken #steak #gravlax

14 Replies to “Why Chefs Use Different Salts (And Why You Should Too)”

  1. That chicken looked fantastic, almost to the point that it is as juicy as a oven roasted wet brined chicken. Question…can you re-use the salt? Loved the information in the video, thank you.

  4. hello bro … Wow … guide so carefully … I never realized how much impact the right salt can have on cooking! 😍The explanation about wet vs. dry brining was super helpful, especially when it comes to steaks and chicken. I’m definitely going to try the wet brine for my next chicken roast!

  5. Great info, thx. Get yourself a funnel for those wide mouth jars, way easier to fill your jars. There are also some silicone lids that have a small release valve in the middle; much easier to fit where you want (about 1cm in high compared to 6-8cm) & easier to clean than those older styled preserving vents.

  8. Wow! I have been spending way too much on salt. I've been using Maldon salt for everything and rock salt in grinders. I do like the smoked salt to finish things that Maldon makes. For most other uses I'm going back to cooking salt. Great advice Andy. Thank you!

  12. What was in the first ceramic bowl (next to the 2nd wooden one)? Was THAT the Celtic sea salt, that you didn’t mention but is displayed at the rear, in the clear bag?

  13. '' permatrate'' to permeate and penetrate a medium or substrate and a new word enters the lexicon. Andy the wordsmith.

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