SALT. There’s a difference between Morton’s (or similar) table salt and sea salt. To achieve the same salt taste, it takes a little more sea salt.
You be the judge, since there are also differences among sea salts.
Re: Kosher salt–the rock kind. All the chefs on the food network use it. I’ve tried it, and don’t like it for two reasons.
1. It’s too difficult to discern measurement. You can’t really measure it accurately. And since measurement is the primary way I communicate a recipe to you, I stay with the granulated/grain variety.
2. It doesn’t always melt, especially in quick saute dishes, and ends up feeling like bits of glass in the mouth. That’s a texture achievement I don’t wish to achieve.