what is the difference between kosher salt and regular salt?

Answer 1

Kosher salt is made by compacting granular salt between rollers which produces large irregular flakes. This shape allows the salt to easily draw blood when applied to freshly butchered meat (part of the koshering process). Unlike table salt, kosher salt contains no additives, so it may clump together in humid conditions. If you look at the salt microscopically, each grain is like a pyramid, stacked cubes that have weathered. This is what makes the salt dissolve easily. It also blends well and is clean tasting, making it best for use in cooking.

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 that don't dissolve very well. This makes the crystals tend to linger on the tongue.

Sea salt is created when ocean waters flood shallow beds along coastlines. During the summer months, the water evaporates leaving large salt crystals. The different waters and minerals from the surrounding land lend their flavors to these flaky salts. There are several different kinds of sea salt, including Maldon sea salt (England), Sel Gris (France, Atlantic coast), Fleur de Sel (by product of Sel Gris), and Red Alae Hawaiian Sea Salt. These salts are geared for use on cooked food, just before serving.

In short, the differences in the types of salt are from where it is mined, which makes the difference in taste (as well as additives). And, the shape and size, which dictates how quickly is dissolves.

Answer 2

The grain size of Kosher salt is larger, but also typical Kosher salt has not additives. Table salt usually has iodine and anti-caking agents to keep the salt from absorbing moisture and clumping. There is nothing "kosher" about the salt, the name comes from the use of the salt. Kosher salt is used in the processing of meat in adherence to the kosher laws. Under the laws meat must be coated with salt to extract the blood. Table salt is not effective because it dissolves too quickly, while kosher salt will maintain a nice crust surface on the meat and fully extract the blood.

Answer 3

cant answer about the obvious religious differences (i am not jewish) but from a cooking standpoint, Kosher salt is much coarser and bigger when it comes to the grains. I think if you cannot find Kosher salt that Sea Salt is also the same for cooking. I think it has to do with the size of the grain.

Like I said, I cannot answer about the religious end of it. hope that helps.

Answer 4

Celtic had an rather solid answer. that is the length and texture. once you take advantage of Kosher salt you should use a lot less of it IFyou use one produced by a producer that makes use of the Alberger attitude to grinding and drying. (Diamond Crystal makes use of this technique solely and for all their salt incluing table grind.) Many organizations actualy roll over their table grind to make Kosher salt. you may look at salt lower than a magnifying glass to make sure the adjustments and the rolled stuff receives clumpy and does not perfom to boot. In try I have done i encounter no enormous difference through iodine. Many table salts are literally not iodized both.

Answer 5

the difference is between kosher salt and regular table salt is crystal size...

Kosher salt are little flakes while regular table salt is like grains of sand.

However, both types are just Sodium Chloride.

Answer 6

kosher has a richer taste and it makes the food better flavored without having to use so much

Answer 7

kosher is processed sea salt...regular comes from underground saline deposits....

Answer 8

a rabbi's blessing