A Simple Guide To Kosher SaltGerald - June 8, 2021
There’s hardly anything that brings back more childhood memories than seeing my grandmother use kosher salt to salt her food. It was an everyday part of her diet. I can remember growing up and my grandmother taking care of the family’s kosher food supply. She had many different types of rock salt and used them all the time.
Sea salt and kosher salt are similar but have differences that make each type different. Sea salt is produced by evaporating ocean water and has no additives. Manufacturers just sprinkle it liberally on fish and chips and sprinkle a nice label on it. And then repeating it as fine table salt.
Like table salt, coarse kosher salt (sometimes called sea salt) is mined from deep ocean salt deposits but not always has additives added to it. When we buy it, we assume that it’s just regular table salt. The truth is that it was mined and processed to remove the contaminants that existed before it was formed. In fact, that’s one of the differences between kosher salt and table salt. Most table salts are mined from the same places, not harvested with the same process.
You will notice that sea salts and table salt have very different mineral and sodium content. Most sea salt has a high concentration of magnesium and sodium chloride. Table salt on the other hand has a very low concentration of these minerals and sodium chloride. This is why the foods that are prepared on table salt differ so much from those that are prepared on sea salt.
If you want your food to have a stronger taste then you should use kosher salt. Kosher table salt has been harvested with a specific technique, so that every bit of salt from the ore is perfectly kosher. That way there is no question or doubt about the cleanliness of the salt. To pickle the salt and preserve its flavor longer you can use fine sea salt.
Fine sea salt doesn’t have the same texture as regular table salt so when you rub it into food you have to work a little harder to get the same texture. It is recommended that food be cooked on fine sea salt for the best texture. I like to eat a piece of my grandmother’s kosher salt bread without any salt. I think it makes me feel better.
I don’t like to eat too much sea salt because it has a strong odor. It’s not unlike the smell of baking bread or sea water. Some people have a problem with the smell but for most people it isn’t an issue. Because the texture is so different from regular table salt there are various types of sea salt on the market today. Some are even artificial in nature. So you can choose between natural sea salt and artificial sea salt.
The main difference between sea salt and table salt is the manufacturing process. The process used to create sea salt is more natural than the one used to create table salt. In the long run you’ll appreciate the true kosher benefits by choosing sea salt instead of regular table salt.
The main difference between kosher salt and regular table salt is its moisture content. Kosher salt contains less moisture than regular table salt. This makes kosher salt ideal for use on meats such as chicken, fish and pork. Even though kosher salt is excellent for use on meat it is not suitable for cooking with most vegetables and fruits. As soon as they come into contact with meat they tend to stick and don’t release their nutrients.
The crystals in sea salt are larger than kosher salt. They are called “coarse crystals” or “clay crystals”. They provide the salt with its mineral properties as well as facilitating the absorption of minerals from the food you eat. Clay crystals can absorb a large amount of minerals while retaining only a small percentage of their original volume. This process takes place all over the planet. It also happens in your body, but in a more superficial way.
Kosher salt has no additives. Unlike table salt, it does not contain additives that alter the mineral content. Table salt on the other hand contains various additives that alter its characteristics. One of the most common additives used to improve the color, texture, and flavor of table salt is sodium chloride (or NaCl). In addition to sodium chloride, various chemicals are added to produce a wide range of different qualities in table salt.