kosher salt taste different than regular salt?

Question

when receipe calls for kosher salt, how important it is to follow? does it make a different by using regular table salt?

Answer 1

There is a difference, if you are substituting table salt for Kosher salt only use half the amount! Table salt is twice as salty as Kosher. Kosher salt has much bigger crystals than table salt, therefore and equal measure of Kosher salt will only be half as salty as table salt.

1 teaspoon table salt = 2 teaspoons Kosher salt

As far as taste (not measure) in cooking, you probably won't notice the difference. You can taste the difference at the table when seasoning your plate; try a little Kosher salt on your palm, then try a little table salt. I find the table salt to taste dirty or metallic compared to the Kosher. I eschew table salt at all and use Kosher for my cooking.

Of course, sea salt is different too, and is my preference for seasoning at the table when available.

Further info:

" Q: What is the difference between kosher salt, sea salt, and table salt?

A: For the cook's purposes, the main difference between salts is in their texture. Table salt's fine granules dissolve quickly, making it the preferred salt of bakers. Sea salt and kosher salt possess larger, irregular grains that add a delightful crunch and hit of briny flavor when sprinkled on food at the last minute. Generally, savvy cooks prefer kosher salt when cooking, since its coarse texture is easier to take a pinch of when seasoning savory dishes.

Chemically there is little difference between kitchen salts. All are at least 97 1/2 percent sodium chloride. But there are significant differences in the provenance and processing of these salts.

Table salt is mined from underground salt deposits, and includes a small portion of calcium silicate, an anti-caking agent added to prevent clumping. It possesses very fine crystals and a sharp taste. Because of its fine grain a single teaspoon of table salt contains more salt than a tablespoon of kosher or sea salt.

Sea salt is harvested from evaporated seawater and receives little or no processing, leaving in tact the minerals from the water it came from. These minerals flavor and color the salt slightly. However, because these salts often come at a dear price, it is worth keeping in mind that they lose their unique flavor when cooked or dissolved.

Kosher salt takes its name from its use in the koshering process. It contains no preservatives and can be derived from either seawater or underground sources. Aside from being a great salt to keep within arm's reach when you are cooking, it is particularly useful in preserving, because its large crystals draw moisture out of meats and other foods more effectively than other salts.

–Food Network Kitchens"

Answer 2

No It doesn't taste different, but the Kosher Crystals are a lot bigger then table salt so obviously you need to use less.

You will have add regular salt a little at a time and taste the food until you get the flavor you want since converting the measurement of Kosher to Regular salt is difficult.

Kosher salt pulls the liquid/blood out of uncooked produce/meat faster then table salt ,so if you use Kosher salt on vegetables you are cooking, add the salt toward the end so they cook and brown nicely.

Answer 3

It's more a matter of texture than anything else. Kosher salt is just large crystals of pure unadulterated salt, with no iodine or anti-caking additives or anything else. It sticks nicely to food and doesn't add anything except saltiness.

Answer 4

It is of NO importance.
any cooking is a mixture a blend of flavors.
NOW
if it for a religious recipe then don't cheat.