OK...What exactly IS Kosher salt?? How is it diff. from reg. salt?!
OK...What exactly IS Kosher salt?? How is it diff. from reg. salt?
Answers:
blessed by a rabbi and has strict regulations on how it is made.As I already stated on your other question,sea salt is better (in my opinion)
It is a larger grain salt that contains no additives, such as iodine.
Usually a natural sea salt blessed by a Rabbi.
No real difference, except if you are Jewish...
Sodium chloride -- aka salt -- is a crystalline compound that comes from the oceans. Salt can be harvested from seawater through evaporation, or it can be mined from inland deposits left by ancient oceans. Most salt we use in our kitchens and dining rooms is mined, except salt sold as "sea salt," which comes from seawater.
Different types of salt are created during the refining process. Some varieties include additives that make them flow freely through salt shakers, and others have added iodine, which can prevent hypothyroidism. Most are ground into very fine grains, but a few types are left in a more natural form made of large, rocky crystals. Fine-grained salts include table salt, iodized salt, pickling salt, and popcorn salt. Rock salt and kosher salt are coarse-grained. Sea salt can be found in both fine and coarse forms. While all of these taste, well, salty, the degree of saltiness and the precise flavor can vary.
Kosher salt usually has no additives, and it has big crystals with large surface areas. This size and shape allows it to absorb more moisture than other forms of salt, and this makes kosher salt excellent for curing meats. That is essentially where the name comes from. The salt itself is not kosher, meaning it doesn't conform to Jewish food laws, but this salt is used to make meat kosher. The Jewish holy book, the Torah, prohibits consumption of any blood, which is why kosher meat must be slaughtered and prepared in a specific manner. A common way of removing the final traces of blood from meat is to soak and salt it.
That's not the only use for kosher salt, however. The flavor is distinct from ordinary table salt, and some cooks prefer to use it in all their cooking. Like other coarse salts, kosher salt can be used in recipes that call for a salt crust. You can even use it to salt the edge of a margarita glass.
Nutritionally speaking, kosher salt is no different than table salt, although it does not provide iodine. The human body needs salt to regulate the electrolyte balance inside and outside of its cells. But studies have shown that diets low in salt lower a person's blood pressure. As with many health issues, scientists and doctors don't universally agree on the health benefits and problems related to salt intake.
hope that helps =)
Sodium chloride -- aka salt -- is a crystalline compound that comes from the oceans. Salt can be harvested from seawater through evaporation, or it can be mined from inland deposits left by ancient oceans. Most salt we use in our kitchens and dining rooms is mined, except salt sold as "sea salt," which comes from seawater.
Different types of salt are created during the refining process. Some varieties include additives that make them flow freely through salt shakers, and others have added iodine, which can prevent hypothyroidism. Most are ground into very fine grains, but a few types are left in a more natural form made of large, rocky crystals. Fine-grained salts include table salt, iodized salt, pickling salt, and popcorn salt. Rock salt and kosher salt are coarse-grained. Sea salt can be found in both fine and coarse forms. While all of these taste, well, salty, the degree of saltiness and the precise flavor can vary.
Kosher salt usually has no additives, and it has big crystals with large surface areas. This size and shape allows it to absorb more moisture than other forms of salt, and this makes kosher salt excellent for curing meats. That is essentially where the name comes from. The salt itself is not kosher, meaning it doesn't conform to Jewish food laws, but this salt is used to make meat kosher. The Jewish holy book, the Torah, prohibits consumption of any blood, which is why kosher meat must be slaughtered and prepared in a specific manner. A common way of removing the final traces of blood from meat is to soak and salt it.
That's not the only use for kosher salt, however. The flavor is distinct from ordinary table salt, and some cooks prefer to use it in all their cooking. Like other coarse salts, kosher salt can be used in recipes that call for a salt crust. You can even use it to salt the edge of a margarita glass.
Nutritionally speaking, kosher salt is no different than table salt, although it does not provide iodine. The human body needs salt to regulate the electrolyte balance inside and outside of its cells. But studies have shown that diets low in salt lower a person's blood pressure. As with many health issues, scientists and doctors don't universally agree on the health benefits and problems related to salt intake.
What people neglected to answer is the fact that Table Salt is Highly Toxic, period! The process in refining such salt is ridiculous and if people knew what exactly goes on in their "table salt" they'd probably back away from it.
Kosher salt is mined and used for dishes, and in fact, slightly more healthy and free from additives. Although sea-salt is the way to go, health wise, it is still often regarded as Kosher salt.
In other words, Kosher salt is natural and unaltered, but that's never 100% the case sometimes.