Why is it that Professional Chefs Use "Kosher" salt?!
Why is it that Professional Chefs Use "Kosher" salt?
I know it has bigger granules, and can "guess" why they use it...but can anyone tell me??
Thanks!!
Answers:
I use sea salt mainly because of the taste and the fact that it doesn`t have "other" junk added to it makes it an even better choice.
you are right, the larger salt grans help with the flavor, and one can sprinkle it on the food better
It's supposed to be more healthier.
Flavor for one. It rarely tastes salty even when you put in too much. There is such a huge difference in the taste of food and it doesn't raise your blood pressure. But Kosher salt acts more like an anti bacterial agent.
You can buy it in the smaller granules as well for rubbing down poultry. The broth it makes is delicious. There's very few things I use the bigger ones on. I usually just keep those for pasta water.
Since I discovered Kosher salt I hardly need salt after cooking at all which of course is better for you. It's that huge a difference.
It has a more 'true' flavor than regular table salt.I suggest that you taste a little of kosher salt then taste a little regular table salt.You should see[taste] the difference when you do this. Have fun cooking!
Kosher salt has a more mild flavor than some other varieties - it's harder to oversalt food with the kosher variety. I find it's too chunky to use at the table, however. Another (guess) would be that kosher salt doesn't have iodine or other additives in it. Since many chefs try to limit the number of additives in the foods they make, this could be an advantage.
Kosher salt was originally marketed for Jewish housewives who bought meat that wasn't fully prepared yet. The animal had been properly slaughtered and butchered but there was still blood in the tissue. So a woman would take this meat home, rinse it, coat it with salt, and let the meat drain for a half hour or so before rinsing the meat and preparing the meal. This treatment drains as much blood as possible from the meat. The crystals of regular table salt aren't...potent enough, I guess to do this effectively.