If I need 1 teaspoon coarse kosher salt, Can I use regular salt and how much?

Question

What's the difference between kosher salt and regular salt?

Answer 1

Since regular salt has smaller grains than coarse kosher salt, use half as much table salt than what the recipe calls for.

As far as differences between the two, some say that kosher/coarse salt has a softer flavor than table salt. Coarse salt adheres to food better when cooking and seasoning. Also, chefs like coarse salt better because they can measure it more easily with their hands. "Kosher" salt was developed for the preparation of kosher meats.

Answer 2

If you are replacing kosher salt with regular salt, add a little bit more to that teaspoon. Kosher salt is more tasty and requires less amount to season your dish.

What's the difference between these 2 types of salt?

Table Salt (granular) salt is mined and processed to form small, uniformly shaped cubes. Additives are added to prevent caking and some medical problems. Most table salt is mined like coal or extracted by forcing water down into subterranean salt deposits. The resulting brine is pumped out and processed to form tiny, dense, cube shapes -really small crystals that don't dissolve very well.

Kosher salt, on the other hand, is made by compacting granular salt between rollers which produces large irregular flakes that -microscopically- resemble an ancient Egyptian pyramid (stacked cubes that have weathered). That design is the reason why kosher salt tastes sooooooo good. This structure dissolves easily and imparts plenty of flavor (without oversalting) because of its large surface area.

For regular cooking, nothing beats kosher salt (it's only ¢70 a pund!). It blends well, is clean-tasting, easy to cook with, and additive free. No wonder why top chefs use it in restaurants (and I do in my kitchen)

Answer 3

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.

Find Kosher salt in your grocery in a box about the size of Macaroni and cheese. It's usually on a lower shelf, because of the size of the package. The brand my store carries comes in a blue box and says Kosher Salt in large white lettering.

The amount used would be the same in a recipe.

Answer 4

Kosher salt is big and kind of flaky (so it sticks to meat better when it's being koshered). Really, salt is salt as far as taste goes. All it's for is enhancing the taste of whatever you're making so use whichever salt you like. You can really only taste the difference if you try each salt on its own. I switch between kosher and sea salt depending on what's closest to whatever I'm making.

Answer 5

I would use the same. The taste will be about the same. Kosher is just larger pieces of salt and is not fine like table salt. so, the same should be fine.

Answer 6

kosher is kosher is kosher. it is MK. It is regulated by the rabbinical order of your city, village, province, state, country etc. That is the difference -- in reality they make sure -- what goes "in" i.e. in this case "salt" is really salt and not mixed with foreign subjects/objects. That is the short answer. for the long one who have to ask a Beth din or a good rabbi. shalom.

Answer 7

kosher salt is basically un iodized salt. this is the reason it is a bit bigger. if you are looking for a brining salt try sea salt which you can find in most gourmet shops. use about 1/2 the amount of sea salt as you would reg. salt

Answer 8

1 tsp is fine. I use iodized salt and if a recipe calls for 1 tsp of salt, I use 1 tsp.

Answer 9

Yes the same

Answer 10

yes same amount