About salt in a recipe?

Question

Is there a difference in taste between Kosher salt (sea salt) and regular table salt. I know Kosher salt does not have iodine in it which is important in any diet if you don't eat a lot of sea food, which my husband and I don't. Can I use regular table salt in my recipes that call for Kosher salt without sacrificing taste?

Answer 1

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.

Answer 2

I am no expert, but I come from a family that has a disproportionate number of chemists.... my dad, my brother, my uncle, my aunt, my son..... whew.

I'm just a musician, and not all that great either, but I did pick up a little here and there through osmosis.

There are several salts, but table salt and Kosher salt are both sodium chloride. Kosher salt contains no additives. regular table salt often has small amounts of iodine added (great for the Great Lakes region) and also magnesium carbonate to prevent clumping. The magnesium carbonate will make things cloudy though.

So there you have it. The amount of saltiness you get from a Tablespoon of one is essentially identical to the amount of saltiness you get from the other. Each has some advantages. And yes, due to the additives or trace minerals there may be a slightly different taste. Azuka does not care. Azuka says - salt is salt and to each theri own way.

Cheers.

Answer 3

Sea salt is definitely saltier, so you have to be very careful when using it, esp. in a recipe. With salt, always err on the side of less.

Yikes! Sea salt is NOT dirty. Neither is terribly healthy at all, but sea salt could be considered healthier... but not by much.

(FYI - Sea salt isn't necessarilly Kosher. If you're purchasing sea salt, it's only Kosher if it says so on the packaging.)

Answer 4

No real difference in taste Kosher salt is more coarse and it is different than sea salt. Sea salt is mor healthy for you. Salt causes hypertension so you can use it if you are not heavy salt eaters.

Answer 5

Regular table salt is twice as strong as kosher salt so adjust recipe accordingly.

Answer 6

yes a real big diffrence the salt that comes from the ocean is very dirty but healthtly and the tablr salt is not as healty but clean and good in teast

Answer 7

yes but the others are better