What is the difference between Kosher salt and Sea salt? Which salt is better for cooking? Why Kosher?!
Answers:
TAKEN FROM THE LINK INCLUDED BELOW:
"For the cook's purposes, the main difference between salts is in their texture!. Table salt's fine granules dissolve quickly, making it the preferred salt of bakers!. Sea salt and kosher salt possess larger, irregular grains that add a delightful crunch and hit of briny flavor when sprinkled on food at the last minute!. Generally, savvy cooks prefer kosher salt when cooking, since its coarse texture is easier to take a pinch of when seasoning savory dishes!.
Chemically there is little difference between kitchen salts!. All are at least 97 1/2 percent sodium chloride!. But there are significant differences in the provenance and processing of these salts!.
Table salt is mined from underground salt deposits, and includes a small portion of calcium silicate, an anti-caking agent added to prevent clumping!. It possesses very fine crystals and a sharp taste!. Because of its fine grain a single teaspoon of table salt contains more salt than a tablespoon of kosher or sea salt!.
Sea salt is harvested from evaporated seawater and receives little or no processing, leaving intact the minerals from the water it came from!. These minerals flavor and color the salt slightly!. However, because these salts are usually expensive, it is worth keeping in mind that they lose their unique flavor when cooked or dissolved!.
Kosher salt takes its name from its use in the koshering process!. It contains no preservatives and can be derived from either seawater or underground sources!. Aside from being a great salt to keep within arm's reach when you are cooking, it is particularly useful in preserving, because its large crystals draw moisture out of meats and other foods more effectively than other salts!."Www@FoodAQ@Com
"For the cook's purposes, the main difference between salts is in their texture!. Table salt's fine granules dissolve quickly, making it the preferred salt of bakers!. Sea salt and kosher salt possess larger, irregular grains that add a delightful crunch and hit of briny flavor when sprinkled on food at the last minute!. Generally, savvy cooks prefer kosher salt when cooking, since its coarse texture is easier to take a pinch of when seasoning savory dishes!.
Chemically there is little difference between kitchen salts!. All are at least 97 1/2 percent sodium chloride!. But there are significant differences in the provenance and processing of these salts!.
Table salt is mined from underground salt deposits, and includes a small portion of calcium silicate, an anti-caking agent added to prevent clumping!. It possesses very fine crystals and a sharp taste!. Because of its fine grain a single teaspoon of table salt contains more salt than a tablespoon of kosher or sea salt!.
Sea salt is harvested from evaporated seawater and receives little or no processing, leaving intact the minerals from the water it came from!. These minerals flavor and color the salt slightly!. However, because these salts are usually expensive, it is worth keeping in mind that they lose their unique flavor when cooked or dissolved!.
Kosher salt takes its name from its use in the koshering process!. It contains no preservatives and can be derived from either seawater or underground sources!. Aside from being a great salt to keep within arm's reach when you are cooking, it is particularly useful in preserving, because its large crystals draw moisture out of meats and other foods more effectively than other salts!."Www@FoodAQ@Com
Sea salt is just that, salt from evaporated sea water!. Some of us can taste a difference between different sea salts but most people don't seem to notice any difference!. Kosher salt is mined salt that has been processed with an anti-cacking agent!.The flavors are nearly the same, it's about texture!. You can get sea salt in different grade from fine, like table salt, up to very course that can be used in a grinder, I don't know about "crunch" but most pros like to use the courser salts because thay dont completely melt into a finished dish!. I use Kosher for all my cooking and meat curing, my wife prefers sea salt!. The important thing to remember is that different salt have different weight to volume!. A Tbls of kosher salt is about 2/3 rd's lighter than the same measure of table salt, so you need to adjust when using kosher when the recipe calls for regular salt!.Www@FoodAQ@Com
Kosher salt is make by the process of "koshering", hence the name!. Sea salt is directly from the sea and is more natural and contains minerals!.
I keep kosher salt in a bowl on my stove and use it frequently because it is easy to pinch and you don't over salt foods like if using a shaker!.
I use sea salt all the time too, I keep a fine and course sea salt from Sicily on hand and it had a better flavor!.
Here's my source for salts, give them a try: http://www!.all-things-italian!.com/produc!.!.!.Www@FoodAQ@Com
I keep kosher salt in a bowl on my stove and use it frequently because it is easy to pinch and you don't over salt foods like if using a shaker!.
I use sea salt all the time too, I keep a fine and course sea salt from Sicily on hand and it had a better flavor!.
Here's my source for salts, give them a try: http://www!.all-things-italian!.com/produc!.!.!.Www@FoodAQ@Com
I always thought that they were interchangeable because neither of them have any added iodine which most table salts and cooking salts have!.Www@FoodAQ@Com
jooz yooz kosher salt!.
They get it from izreal, out of the dead sea!.Www@FoodAQ@Com
They get it from izreal, out of the dead sea!.Www@FoodAQ@Com