Exactly - this is usually why chefs are recommending a specific brand. For volumetric measurements used in backwards countries using a different brand with a different grain size can significantly alter what a teaspoon of salt ends up tasting like. Some salts are also “saltier” than others even at the same mass so brand can make a difference on multiple levels.
If used as a garnish, course or flaky salts take longer to dissolve into your saliva, so the salt flavor isn’t as profound. But if it’s cooked into the dish, there’s no difference. Everything is already dissolved, so equal masses of salt produce equal results.
There’s a little to be said for “mineral salts” where there are trace elements besides NaCl. But that path leads into pseudoscience pretty quickly.
Exactly - this is usually why chefs are recommending a specific brand. For volumetric measurements used in backwards countries using a different brand with a different grain size can significantly alter what a teaspoon of salt ends up tasting like. Some salts are also “saltier” than others even at the same mass so brand can make a difference on multiple levels.
Some salts being “saltier” is mostly not true.
If used as a garnish, course or flaky salts take longer to dissolve into your saliva, so the salt flavor isn’t as profound. But if it’s cooked into the dish, there’s no difference. Everything is already dissolved, so equal masses of salt produce equal results.
There’s a little to be said for “mineral salts” where there are trace elements besides NaCl. But that path leads into pseudoscience pretty quickly.