What is the difference between coarse salt and kosher salt?!
What is the difference between coarse salt and kosher salt?
I was looking at some recipes online and I noticed one called for coarse salt and another called for kosher salt. What's the diff?
Thanks!
Answers:
Kosher salt (sodium chloride) (or more correctly, koshering salt), is one of the most commonly used varieties of edible salt in commercial kitchens today. Kosher salt, unlike common table salt, typically contains no additives (for example, iodine), although kosher salt produced by Morton contains sodium ferrocyanide as a free-flow agent. Kosher salt has a much larger grain size than regular table salt, and a more open granular structure.
So Kosher salt is a coarse salt
Sometimes nothing. Kosher salt is a type of coarse salt, but is approved by some rabbis for "koshering" meats. Other coarse salts include sea salt, gray salt, pink salt, yellow salt, and so on.
I like the mild flavor of kosher salt for all my cooking and baking, but do keep some "fleur de sal" (flower of the sea) salt for garnishing certain items.
Coarse salt is more cubish and chunky, and Kosher salt is flatter, like flakes. That's the only difference I've found.
kosher salt
NOUN:
A refined, coarse-grained salt with no additives.
There is a litany of names for salt having to do with their application.
Like the two you point out.. BUT names like Kosher = $$$
and check out the 5lb bags (a 5lb bag of salt fits just fine in a lager coffee can and the plastic lid keeps it fine for years)
you might also see rock salt for Ice Cream
Or pickling salt it also has no additives
The size of the granules has only visual value... once dissolved the taste becomes personal.. like someone here who claims it's milder..!!
You have received some really good answers already so I will just add that I often use the "kosher" salt as a matter of preference and find it to be very easy and tasty to use as well as it being coarse itself.