Kosher salt is not sea salt
With larger flakes not compact neatly, Kosher salt is not as refine as table salt. By pinching, you will notice how it is coarser and not dense. As versatile seasoning, Kosher salt can be used as seasoning before cooking, while cooking and after cooking. For seasoning meat, you use it before cooking.
Sea salt underwent very little processing. Flakes are collected after sea water evaporated seawater and may change color due to some residuals. Flakes are uneven and create lesser dense pinch. Sea salt is typically more expensive so don’t waste it.
Making the Kosher salt
Salt is naturally harvested from seawater or in salt mines ‘rock deposits. To make the salt, sea brine is evaporated while pumping water into the rock deposits. After the water is dry, what remains are salt crystals that could be processed in many ways and some are treated with anti-caking additives.
Many looks of Kosher salt
A coarse-grained salt comes from the salt crystals. Kosher is not iodized although there are some brands having anti-caking agent. It is the process of evaporation that determines what will be the salt’s final shape. Depending on the brand, the Kosher’s shapes are either flat or pyramidal in structure.
Uses of Kosher salt
Kosher salt also makes ideal for brines, marinades and spice rubs; great seasoning for canning and making pickles. Margarita glasses welcome the use of kosher salt for salt-rimming. Always salt water generously when boiling water for potatoes, vegetables or pasta and notice the food tastes better!
A far as the nutrition, kosher salt is just like table salt, but has no iodine. The human body requires salt to balance electrolytes outside of cells and inside of cells.
For flavor – Kosher salt has no iodine additives as the usual salt; it is lighter and cleaner other than ordinary salt and tastes less salty.
For meat curing – Kosher salt cures meat because it has wide surface area that absorbs extra moisture, more than other salts.
Has no Additives – Kosher salt is additive free. Other salts contain all types of sodium and potassium.
Enhances flavor – Kosher salt emphasizes natural flavor in meals and food.
Larger grains – Kosher salt has larger grains. It may be easier to handle because of the size.
Less cooking hours – Kosher salt improves temperature of boiling water while preparing food and makes cooking time shorter.
Sodium is vital for survival of cells. It passes nutrients to cells. Help calcium and minerals to solve in blood, regulates nerve stimulation and balance muscle contractions. Produces hydrochloric acid and help digestion, kosher salt sorts out electrolyte balance in and about body cells, also maintains blood cells and blood vessels.
Why go for Kosher salt?
Many great chefs prefer kosher for it is flatter, much lighter, and much flakier due to the irregular shapes of granules that add subtle crunch.
Salt your food but use only one salt — make it kosher sea salt!