What is kosher salt? In other words, why do they use the term "kosher" for the salt?!
Kosher salt gets its name not because it follows the guidelines for kosher foods as written in the Torah (nearly all salt is kosher, including ordinary table salt), but rather because of its use in making meats kosher, by helping to extract the blood from the meat. Because kosher salt grains are larger than regular table salt grains, when meats are coated in kosher salt the salt does not dissolve readily; the salt remains on the surface of the meat longer, allowing fluids to leach out of the meat.
Chefs often prefer kosher salt because its texture allows the chef to pinch a larger quantity of salt and evenly sprinkle the flakes on food. Also, because of the absence of iodine, kosher salt tends to make flavors cleaner and brighter than iodized salt, which has a slightly metallic flavor. The Food Network's Alton Brown generally recommends the use of kosher salt for this reason.
Answers: KOSHER SALT is one of the most commonly used varieties of edible salt in commercial kitchens today. Kosher salt has a much larger grain size than regular table salt, and a more open granular structure. Like common table salt, kosher salt consists of the chemical compound sodium chloride. Unlike common table salt, Kosher salt typically contains no additives (for example, iodine), although kosher salt produced by Morton contains sodium ferrocyanide as a free-flow agent.
Kosher salt gets its name not because it follows the guidelines for kosher foods as written in the Torah (nearly all salt is kosher, including ordinary table salt), but rather because of its use in making meats kosher, by helping to extract the blood from the meat. Because kosher salt grains are larger than regular table salt grains, when meats are coated in kosher salt the salt does not dissolve readily; the salt remains on the surface of the meat longer, allowing fluids to leach out of the meat.
Chefs often prefer kosher salt because its texture allows the chef to pinch a larger quantity of salt and evenly sprinkle the flakes on food. Also, because of the absence of iodine, kosher salt tends to make flavors cleaner and brighter than iodized salt, which has a slightly metallic flavor. The Food Network's Alton Brown generally recommends the use of kosher salt for this reason.
Commonly, Koshering salt is referred to as Kosher salt. Most salt is Kosher anyway, but Kosher salt usually doesn't have any additives (i.e. iodine) or other preservatives.
Koshering salt is used (in addition to in cooking) for actually Koshering the meat, which is when salt is put on meat in order to drain the blood from it. Because the granules of salt are much larger than normal table salt, it stays whole longer and does not dissolve as quickly, therefore being able to draw more of the blood out of the meat.
its salt for jewish people.
i work at fazolis and we use kosher salt for the breadsticks...i think it has a more salty taste than normal salt ( if that makes any sense)
Kosher salt's particles are larger than table salt, and smaller than pretzel salt. It sticks on the food and doesn't dissolve as fast at regular table salt. That's why Food Network's Alton Brown is fond of it.
It has no additives, like iodine.
Also because of its larger grain size, its ideal for koshering meats by extracting the blood from meat. Because of its larger size, it won't dissolve immediately, the salt remains on the meat longer and it will continue to extract the blood.
*in simple language, its the 'sea salt ' that our grandparents used before the advent of the refined variety that we get today !!!
It's salt used to make foods Kosher... and a preferred salt to use in the kitchen. It's a flakey salt therefore gives you a bigger amount when you need a tad more than a pinch and it tastes better.
I guess they don't put Jews in the salt.