Many recipes, especially from professional chefs, call for kosher salt. I see over and over again how home cooks often use regular salt without knowing the difference. good salt and size difference. Kosher salt is without any additives. It is not kosher per se, but the name comes from the curing process used to produce kosher meat. There is no difference between kosher salt and table salt – both are sodium chloride (NaCl) taken from sea water or deposited on land from ancient oceans. However, there are some important differences.
- Kosher salt is larger than table salt.
- Small and large particles do not completely dissolve in water.
- Most table salt is an additive.
Kosher Salt Has a Larger Grain Size
The tongue can only recognize 4 tastes: bitter, sweet, sour and salty. Other nuances of taste depend on your sense of smell. Large grains of kosher salt provide more surface area for tasting. And since it does not dissolve completely in water, it still remains in salt, spoiling the taste. Kosher salt has a different taste, is tastier and more complex. Good for cooking.
The Larger Irregular Grains Don’t Fully Dissolve in Liquid
The grain size does not completely dissolve in juice, making it ideal for curing kosher sausages. This is why this type of salt is used to cook meat according to Jewish dietary laws. Those who forbid the use of blood. Use good salt, as regular table salt will break down before the job is done. Therefore, kosher salt, or giving, is kosher salt as it is now known.
As mentioned in the first part, the size of the grain means that it cannot completely dissolve in water, so there are still grains of salt left to neutralize the taste it produces. Taste and complexity.
No Additives in Kosher Salt
Kosher salt has no additives. On the other hand, table salt has several common additives. Some additives contain anti-caking agents, such as sodium ferrocyanide, which make it easier for the grains to pass through the salt shaker. Some additives are added to salt to prevent health problems. Iodine, for example, was added by the Morton Salt Company in 1924 to prevent goiter. That is why it is called iodized salt. Other common supplements include fluoride, folic acid, and iron.
Although these supplements have not been proven to cause health problems (instead, some have been added to prevent other health problems), many people in the first world do not need these supplements. Supplements are more important in developing countries. With this in mind, I always want to know exactly what goes into my food and choose salt without additives.
Kosher salt vs. sea salt and flower salt
Sea salt and Fluer de Sell (a special type of sea salt) are salt particles left by sea steam. There is little or no structure. This makes sea salt less dense than table salt. In fact, a little sea salt is just as good as kosher salt.
Despite the label, sea salt is not safe. Sea salt and table salt both have the same amount of sodium: about 60 percent by weight. The natural minerals that remain in sea salt – these are what give it its color – come from table salt and add to the supplement. Some sea salts are safe for cooking, called kosher salt. You just want to make sure the grain is as small as kosher salt. Sea salt is a great topping if you want a few grains of salt to coat your dish.
Conclusion
If the recipe calls for salt, use kosher salt. Broad beans add flavor and complexity to your dishes, as proven by numerous taste tests from Food Network, Cooks Illustrated and Slate Magazine. This is why kosher salt is a staple in the kitchens of professionally trained chefs.
