Kosher Salt? Sea Salt? Iodized?

Question

My brother said he will only cook with kosher salt but then failed to provide details. Any one tell me why? Taste? Results? Recipes? What is the difference? What about Sea salt or Iodized? What are your preferences?

Answer 1

it could be that he is simply a food snob .Let's see what he actually knows
Chefs use Kosher salt for basically two reasons : It's physically larger in terms of grain size vis -a-vis granulated / iodized salt .
Chefs don't use salt shakers instead they have a container of salt or a salt & pepper mixture siting in a readily available place. Because of it's greater crystal size a chef can better judge how much salt is going into a product if Kosher is used. You have to realize that in a professional environment adding salt is the culinary equivelent of a no- look pass in basketball :You're cooking , you reach over for the salt,your fingers tell you how much and you add it.-and then of course taste the product.
The other reason is actually more important;
Kosher salt is pure salt and as a result it will not cause clear soups or stocks to get cloudy. This of course is extremely important if a chef wants to meet the quality standards of a consome`
Iodized salt is granulated salt w/ iodine either already present or added to it . Iodine is of course a necessary nutrient and is critical to the health of the thyroid gland.
In the ancient world salt was a highly valued commodity to the point that roman soldiers were paid in salt giving rise to the word " salary"
Think about that the next time you hear of someone being the salt of the earth.
Lasty there sea salt. From a geologial point of view almost all salts on the market are sea salts that came from ancient evaporated inland seas.
In current usage it is a highly flavorful condiment that is created by the evaporation of ocean water. It tastes briny and often of the minerals in that particular body of water. Because the flavor is so subtle adding it to a pot of water is total waste of product and money.

Answer 2

Salt is the latest trend to show off in the kitchen.

Kosher salt was originally used by bartenders who found it stickes better to the rim of a margarita.

Also being Kosher, it is made to a certain standard without Iodine. The crystals are larger than table salt.

Sea salt is supposed to have a more delicate flavor, but it's still just salt. Cooks like it as an accent (almost a garnish) for some dished because it's not granulated but more flakey.

UNLESS it's a flavored salt, then it takes on the addes mineral flavors in the blend...some are smoked and some even have volcanic ask in them. In the case of flavored salts, then it's up to taste and whether it goes with the dish.

Answer 3

Kosher Salt is pure and coarse. Sea Salt has trace elements of other substances which can affect the flavor. No one should use iodized salt to cook because it is awful

I use regular Morton's salt and their Kosher salt. All the fancy schmancy natural sea salts are just another designer high price on something that is not needing to be high priced.

Also I do not think sea salts are clean.

Answer 4

I like sea salt and kosher salt because of the texture. It gives a stronger flavor. Iodized salt is finer and the most common used in cooking. Actually I use iodized to cook with, but I like to sprinkle kosher or sea salt on food that has not been cooked with salt, ie. sweet potato fries, reg. fries, raw veggies, etc.

Answer 5

Kosher salt generally has larger crystals, but other than the fact it's rabbi approved, I don't think it's really any different chemically. Sea salt does have traces of other salts and minerals, but in truth, I don't think they make much of a difference. Iodized salt has a small amount of iodine added to it to prevent the deficiency disease, goiter. Iodine is needed by the thyroid gland, and if not present, the thyroid gland can become very enlarged - goiter.

Answer 6

Kosher is a coarser salt I use it for rubs it stands up better. Sea salt is natural salt from evaporated sea water and as a mild taste. Iodized salt is a uniform shape and size as iodine add to it and as a strong taste.I use gray sea salt as a table salt and to use in things like sauces, pasta, veggies, general cooking

Answer 7

I use iodized, not for any specific reason, just because its what I've always used. But I watch the food network, and most of the chefs on there use either Kosher or sea salt. I'm not really sure why, but if its what professional chefs use it must be good for something. Just larger maybe, and packs a bigger punch???

Answer 8

kosher salt gives food alot my flavor because the salt actually sticks to the food

Answer 9

I think anything labeled "Kosher" has been blessed by a rabi... Not exactly sure if this is right... but i think that is right. Certain religious groups are unable to eat anything unless it has been deemed blessed. Heck, I'm probably waaaaaaaaaaaaaaaay off.