I’ve been brining chicken which is naughty but tasty. Various recipes suggest using table salt. I don’t have any.
- I found some for 18p but I put it back when I saw that its contents included anti-caking agent. At this stage I didn’t pay attention to what that was.
- In shop number two I noticed that their anti-caking agent was Sodium Hexacyanoferrate II. Despite all the letters the word cyanide leapt out at me and I put it back.
- The salt in shop number three contained Sodium Ferrocyanide. There it was again cyanide.
I used sea salt.
A few grains of rice in your salt shaker is a very effective anti-caking agent.