A Chef’s Guide to Kosher Salt
Kosher salt is derived from kosher salt caves in Israel. The earliest archaeological finds date back to 40 CE and were found in a tomb dating to around 1200 BCE. At this time, salt was used for food preparation, however, the salt wasn’t only used for seasoning but also for preservation. Today, kosher salt is still used today for food preparation as well as for table salt. However, there are many benefits of kosher salt, which you might not be aware of.
All kosher salt contains the same amount of salt as table salt. But kosher salt has a finer texture than regular table salt, so it has less salt by mass. By mass, all three kosher salt have the same volume of salt. But kosher salt has an even coarser texture than sea salt, so it has less volume overall by weight. By mass, kosher salt is about 10 percent less salty than sea salt. So when using kosher salt to season foods, you’re really using just a tiny bit less salt than with regular table salt.
The next benefit of kosher salt is its subtle flavor. There is no discernable texture of kosher salt because it’s mostly in powder form. Kosher salt is a crystal salt with a fine grain structure that has small crystals growing on it. Each crystal grows in different directions, giving the salt a unique texture.
Aesthetically speaking, these fine grains result in a very fine kosher salt texture, almost like coarse sea salt. This doesn’t mean that kosher salt isn’t tasty, or that it can’t be used for other types of seasoning. You simply need to know which texture suits your tastes. Sea salt is coarse and sandy whereas crystallized kosher salt is more refined and does not have the same texture.
Kosher salt comes in two different forms. It can be purchased in bulk and is available in round and flat grains. It’s also available in smaller granules that are designed for cooking or baking. Most people purchase kosher salt in the round grain form because it gives the best texture for cooking and baking. Most chefs use the flat grains for salting meat and for baking foods such as breads and sweets.
Irrespective of the type of kosher salt you use, the important thing to remember is that all kosher salt is not the same. Not all kosher salts are created equal. Some kosher salts are highly refined sea salt while others are crystallized coarse kosher salt. And some kosher salts have been hybridized with sea salt to create the “coarse” iodized variety.
The best way to gauge the difference between kosher salt vs sea salt is to buy kosher salt that has been tested by the National kosher Salt Association. Any table salt you buy should pass these tests so you know which one to use. There are several brands on the market. Each brand has its own reputation. To find a high quality brand, look for a company that has been in business for many years.
When shopping for kosher salt, it’s important to check the texture. The coarse kind will have a coarser texture while the kosher salt that is more refined will have a finer texture. Consistently buying kosher salt with a finer texture will make it less likely to stick to your foods when it comes to cooking and baking.
There is not as much difference between kosher salt and sea salt. The only real difference is in the cost. Sea salt is generally cheaper than kosher salt. This is because sea salt tends to dissolve more water and it contains a higher concentration of sodium.
Kosher salt is a great alternative to table salt. If you love to cook and bake, then kosher salt is the way to go. It tastes better, it is more absorbent, and it allows for the retention of moisture. If you ever wondered what makes certain meats taste better than others, then you should try using kosher salt.
All table salt dissolves in water. However, kosher salt dissolves in blood instead of water. Because of this, it is less likely to stick to meats and it maintains the minerals found naturally in fresh fish. Sea salt tends to lose its minerals and can taste flat after being exposed to seawater for a period of time.