Table salt

The most common, all-purpose fine-grain salt. It is achieved by grinding refined mined rock salt. Table salt is often fortified with iodine and treated with iodine, magnesium carbonate, or calcium silicate (and even, sometimes, small amounts of sugar) to prevent clumping. When it contains magnesium carbonate, salt will cloud the food item if it is dissolved in water. It is not an ideal choice for pickling or consommés despite dissolving quickly. The salty taste of table salt is detected on the front of the tongue. The recipes in this book call for table salt unless otherwise specified.