Kosher salt?

David Hare-Scott said:

I understand the concept of kosher food in the
religious/cultural context, that is not the question.
What I am curious about is the gastromonical effect of
kosher salt.

In what way is kosher salt different from (more or less)
pure sodium chloride?

Is the difference clearly noticable so that if a recipe
specified kosher and you used standard cooking salt (or
vice versa) that you would easily taste it?

David

All salt is kosher, unless you go out of your way to
contaminate it with pork or shrimp, etc. -- just like
vegetables are kosher.

"Kosher" salt is a misnomer. It should be "koshering" salt;
koshering is the process of salting a chicken or piece of
meat to draw all the blood out of it. Koshering salt is
rather larger crystal than table salt and has been milled
into little flakes to increase its surface area.

Kosher salt is fluffier than table salt or pickling salt, so
if a recipe calls for kosher salt and you substitute table
salt you should reduce the amount. I would use half the
amount called for in the recipe, then add a little
additional salt to taste.

Best regards, Bob

"David Hare-Scott" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

I understand the concept of kosher food in the
religious/cultural context, that is not the question.
What I am curious about is the gastromonical effect of
kosher salt.

In what way is kosher salt different from (more or less)
pure sodium chloride?

Is the difference clearly noticable so that if a recipe
specified kosher and you used standard cooking salt (or
vice versa) that you would easily taste it?

David

All the salts (NaCl) used for cooking by man aren't pure.
There are other trace minerals in them. This salt ain't made
in a lab it is either mined or made by evaporation methods.
These trace minerals and any additives make for taste
differences.

Most if not all boxes of salt sold as "table salt" have
iodine (sp??) in them, as well as a good chance of some
sort of anti clumping agent (most likely Corn
Starch/flour). The Iodine is to reduce gouter type
problems. If you eat seafood regularly you shouldn't need
introduced iodine, but I'm not a doctor.

Kosher Salt has no additives. If you find Kosher Salt too
expensive...buy course pickling salt...it too has no
additives.

Also kosher salt comes in a larger crystal/grain/flake than
table salt. Which means that volume measurements for kosher
salt (like a tsp or 1/4 cup) use less salt (by weight) than
the smaller grain table salt, so kosher salted recipes tend
to be less salty in taste. Kinda like the pound of feathers
versus the pound of iron thingie but not so obvious.

Kosher salt is easier to add to items by hand (Spinkle on
things). Easier to control amounts. Because you select by
hand the amount you use, not guess how much is coming out of
a shaker. The area above a hot pan/pot can be very humid and
plug up your shaker's holes.

There is a very minor taste difference (at least to me)
between table salt, kosher salt, sea salt and pickling
salt. This might be a mental thing. But all salt (NaCl),
used for cooking, basically comes from the sea...It is just
some seas dried up thousands of years ago and others are
still around today.

Salt can also collect odors/tastes from the air. Example:
Some of the humid air that comes from a pot of boiling
cabbage will be extracted by any salt near by...slightly
changing the taste of your table salt over time/exposure.

--
Once during Prohibition I was forced to live for days on
nothing but food and water.
--------
FIELDS, W. C.

"zxcvbob" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

David Hare-Scott said:

I understand the concept of kosher food in the
religious/cultural

context,

Quoted message said:

Quoted message said:

that is not the question. What I am curious about is the

gastromonical

Quoted message said:

Quoted message said:

effect of kosher salt.

In what way is kosher salt different from (more or
less) pure

sodium

Quoted message said:

Quoted message said:

chloride?

Is the difference clearly noticable so that if a recipe
specified

kosher and

Quoted message said:

Quoted message said:

you used standard cooking salt (or vice versa) that
you would

easily taste

Quoted message said:

Quoted message said:

it?

David

Snip>>>>
Hummm....

Is it just me but I find kosher salt tastes much different
from table salt. I think table salt is a little bitter and
on the "chemical" side.

I love the big ole kosher stuff and use it all the time.
Liberal sprinkle on a bagel with cream cheese...Ummmmm.

Mwestport said:

I love the big ole kosher stuff and use it all the time.
Liberal sprinkle on a bagel with cream cheese...Ummmmm.

Ummmmm what? Finish the friggin' thought! 🙂

~john

--
"This year will go down in history. For the first time, a
civilized nation has full gun registration! Our streets will
be safer, our police more efficient, and the world will
follow our lead into the future!" -- Adolph [censored], 1935

"Waiting periods are only a step. Registration is only a
step. The prohibition of private firearms is the goal." --
Janet Reno US Attorney General

David Hare-Scott said:

I understand the concept of kosher food in the
religious/cultural context, that is not the question.
What I am curious about is the gastromonical effect of
kosher salt.

In what way is kosher salt different from (more or less)
pure sodium chloride?

It *is* pure sodium chloride. Table salt has iodine added as
well as anti-clumping agents.

Quoted message said:

Is the difference clearly noticable so that if a recipe
specified kosher and you used standard cooking salt (or
vice versa) that you would easily taste it?

I dunno about that, I use only kosher salt when cooking. To
my tastes it's "saltier" than table salt, which has a
chemical taste to me.

--
Darryl L. Pierce <[email hidden]> Visit the Infobahn
Offramp - <http://mypage.org/mcpierce> "What do you care
what other people think, Mr. Feynman?"

hahabogus said:

"David Hare-Scott" <[email hidden]> wrote in news:74x2c.90986$Wa.43803@news-
server.bigpond.net.au:

Quoted message said:

I understand the concept of kosher food in the
religious/cultural context, that is not the question.
What I am curious about is the gastromonical effect of
kosher salt.

In what way is kosher salt different from (more or less)
pure sodium chloride?

Is the difference clearly noticable so that if a recipe
specified kosher and you used standard cooking salt (or
vice versa) that you would easily taste it?

David

All the salts (NaCl) used for cooking by man aren't pure.
There are other trace minerals in them. This salt ain't
made in a lab it is either mined or made by evaporation
methods. These trace minerals and any additives make for
taste differences.

Most if not all boxes of salt sold as "table salt" have
iodine (sp??) in them, as well as a good chance of some
sort of anti clumping agent (most likely Corn
Starch/flour). The Iodine is to reduce gouter type
problems. If you eat seafood regularly you shouldn't need
introduced iodine, but I'm not a doctor.

If the salt is iodized, it will say so (in large type)
on the package. Much table salt is not iodized. The anti-
clumping agent is sodium ferrocyanide, a.k.a. "yellow
prussate of soda" (sp?) so the cyanide part doesn't
scare people.

Quoted message said:

Kosher Salt has no additives. If you find Kosher Salt too
expensive...buy course pickling salt...it too has no
additives.

Wrong. Some kosher salt contains sodium prussate (sp?), just
like table salt. I know Morton's kosher salt has contains
additives, and it is labled "kosher for Passover". IIRC,
Diamond kosher salt does not have anticaking additives.

If you want the purest salt possible, buy "pickling salt".

Best regards, Bob

hahabogus said:

Kosher Salt has no additives.

Nope. Some kosher salt has anti-caking agents, 'though
no iodiine.

mortonsalt.comkoshOpen ↗
ersalt.htm

Quoted message said:

If you find Kosher Salt too expensive...buy course pickling
salt...it too has no additives.

This appears to be true.

Quoted message said:

"Darryl L. Pierce"

David Hare-Scott said:

I understand the concept of kosher food in the
religious/cultural context, that is not the question.
What I am curious about is the gastromonical effect of
kosher salt.

In what way is kosher salt different from (more or less)
pure sodium chloride?

It *is* pure sodium chloride. Table salt has iodine added
as well as anti-clumping agents.

Not all table salt has iodine added, vast majority doesn't.
ALL salt is kosher... all the Earth's seas are kosher, the
entire planet too! "Kosher Salt" refers to its use,
kashering meats... like pretzel salt is for dressing
pretzels... and some brands of kosher salt do indeed
contain anti clumping compounds... and so what, all
chemicals are kosher... do you think Jews go only to
special kosher pharmacys???? You probably think Jew doctors
write special kosher prescriptions. duh! What friggin'
idiots. Anyone dares have the name Darryl L. Pierce has got
to be anti semitic. Archie Bunker has nothing on you,
ignorant beetneck!

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED
NATIONS To Paris =--- Sheldon ```````````` "Life would be
devoid of all meaning were it without tribulation."

PENMART01 said:

Quoted message said:

"Darryl L. Pierce"

David Hare-Scott said:

I understand the concept of kosher food in the
religious/cultural context, that is not the question.
What I am curious about is the gastromonical effect of
kosher salt.

In what way is kosher salt different from (more or less)
pure sodium chloride?

It *is* pure sodium chloride. Table salt has iodine added
as well as anti-clumping agents.

Not all table salt has iodine added, vast majority
doesn't. ALL salt is kosher... all the Earth's seas are
kosher, the entire planet too! "Kosher Salt" refers to its
use, kashering meats... like pretzel salt is for dressing
pretzels... and some brands of kosher salt do indeed
contain anti clumping compounds... and so what, all
chemicals are kosher... do you think Jews go only to
special kosher pharmacys???? You probably think Jew
doctors write special kosher prescriptions. duh! What
friggin' idiots. Anyone dares have the name Darryl L.
Pierce has got to be anti semitic. Archie Bunker has
nothing on you, ignorant beetneck!

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move
UNITED NATIONS To Paris =--- Sheldon ```````````` "Life
would be devoid of all meaning were it without
tribulation."

Actually that's not the case entirely. I remember a friend
physician of mine, who had to write a Rx for a medication so
that the pharmacist can modify it to make it kosher for
passover. I just don't remember the medication.

Rich

--
-----------------------------------------------------------
----------

Dum spiro, spero. (Cicero) As long as I breathe, I hope.

"PENMART01" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Quoted message said:

"Darryl L. Pierce"

David Hare-Scott said:

I understand the concept of kosher food in the
religious/cultural

context,

Quoted message said:

Quoted message said:

Quoted message said:

that is not the question. What I am curious about is
the gastromonical effect of kosher salt.

In what way is kosher salt different from (more or
less) pure sodium chloride?

It *is* pure sodium chloride. Table salt has iodine added
as well as anti-clumping agents.

Not all table salt has iodine added, vast majority
doesn't. ALL salt is kosher... all the Earth's seas are
kosher, the entire planet too! "Kosher Salt" refers to its
use, kashering meats... like pretzel salt is for

dressing

Quoted message said:

pretzels... and some brands of kosher salt do indeed
contain anti clumping compounds... and so what, all
chemicals are kosher... do you think Jews go

only

Quoted message said:

to special kosher pharmacys???? You probably think Jew
doctors write

special

Quoted message said:

kosher prescriptions. duh! What friggin' idiots. Anyone
dares have the

name

Quoted message said:

Darryl L. Pierce has got to be anti semitic. Archie Bunker
has nothing

on

Quoted message said:

you, ignorant beetneck!

Some medications are not kosher as they are made from organs
of a non kosher animal, such as a pig. Doesn't mean the
presciption itself is kosher. I found this....

Question: How is it that G-d placed some of the Refua for
various sicknesses in non Kosher animals? As a result a
person who keeps Kosher has no choice but to take a
medication that is produced from a non Kosher animal.

Answer: The animals that aren't kosher are forbidden not
because of themselves, but because Hashem said so. When one
is sick and has to eat a non kosher animal because of
Pikuach Nefesh he has the Mitzva of Kashrut on one side and
the Mitzva of "Vechai Bahem" (one should perform the Mitzvot
and live) on the other. Since Pikuach Nefesh outweighs
Kashrut, the situation is not that he is eating non kosher
but he has no choice, rather the animal is not at all
forbidden anymore, at this time, for this person. That is
what Hashem wanted, and the prohibition is no longer valid
for this person.

Rabbi Ro'i Margalit

Richard Periut said:

PENMART01 said:

[snip] compounds... and so what, all chemicals are
kosher... do you think Jews go only to special kosher
pharmacys???? You probably think Jew doctors write
special kosher prescriptions. duh! What friggin' idiots.

Actually that's not the case entirely. I remember a friend
physician of mine, who had to write a Rx for a medication
so that the pharmacist can modify it to make it kosher for
passover. I just don't remember the medication.

Rich

Penicillin? Or something with dextrose in it?

If it's not kosher, there's nothing the pharmacist can do to
modify it and fix it, but maybe there's an alternate
formulation that is kosher (or kosher for passover).

Best regards, Bob

Orion said:

"PENMART01" <[email hidden]> wrote in message news:20040307163657.02968.00000940@mb-
m15.aol.com...

Quoted message said:

Quoted message said:

"Darryl L. Pierce"

David Hare-Scott wrote:

>I understand the concept of kosher food in the
>religious/cultural

context,

Quoted message said:

Quoted message said:

>that is not the question. What I am curious about is the
>gastromonical effect of kosher salt.
>
>In what way is kosher salt different from (more or less)
>pure sodium chloride?

It *is* pure sodium chloride. Table salt has iodine added
as well as anti-clumping agents.

Not all table salt has iodine added, vast majority
doesn't. ALL salt is kosher... all the Earth's seas are
kosher, the entire planet too! "Kosher Salt" refers to its
use, kashering meats... like pretzel salt is for

dressing

Quoted message said:

pretzels... and some brands of kosher salt do indeed
contain anti clumping compounds... and so what, all
chemicals are kosher... do you think Jews go

only

Quoted message said:

to special kosher pharmacys???? You probably think Jew
doctors write

special

Quoted message said:

kosher prescriptions. duh! What friggin' idiots. Anyone
dares have the

name

Quoted message said:

Darryl L. Pierce has got to be anti semitic. Archie Bunker
has nothing

on

Quoted message said:

you, ignorant beetneck!

Some medications are not kosher as they are made from
organs of a non kosher animal, such as a pig. Doesn't mean
the presciption itself is kosher. I found this....

Question: How is it that G-d placed some of the Refua for
various sicknesses in non Kosher animals? As a result a
person who keeps Kosher has no choice but to take a
medication that is produced from a non Kosher animal.

Answer: The animals that aren't kosher are forbidden not
because of themselves, but because Hashem said so. When
one is sick and has to eat a non kosher animal because of
Pikuach Nefesh he has the Mitzva of Kashrut on one side
and the Mitzva of "Vechai Bahem" (one should perform the
Mitzvot and live) on the other. Since Pikuach Nefesh
outweighs Kashrut, the situation is not that he is eating
non kosher but he has no choice, rather the animal is not
at all forbidden anymore, at this time, for this person.
That is what Hashem wanted, and the prohibition is no
longer valid for this person.

Rabbi Ro'i Margalit

There are medications that are injected, which are derived
from pork intestines. In the glatt kosher hospital I
frequent, the rabbi has stated that since it's not ingested,
it's allowed. Same thing for the Shabbos elevator; you don't
have to press (light) nothing; it's automatic and opens and
closes on every floor.

Rich

--
-----------------------------------------------------------
----------

Dum spiro, spero. (Cicero) As long as I breathe, I hope.

"zxcvbob" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

If the salt is iodized, it will say so (in large type)
on the package. Much table salt is not iodized. The anti-
clumping agent is sodium ferrocyanide, a.k.a. "yellow
prussate of soda" (sp?) so the cyanide part doesn't
scare people.

Quoted message said:

Kosher Salt has no additives. If you find Kosher
Salt too

expensive...buy

Quoted message said:

Quoted message said:

course pickling salt...it too has no additives.

Wrong. Some kosher salt contains sodium prussate (sp?),
just like table salt. I know Morton's kosher salt has
contains additives, and it is

labled

Quoted message said:

"kosher for Passover". IIRC, Diamond kosher salt does not
have anticaking additives.

If you want the purest salt possible, buy "pickling salt".

Best regards, Bob

Well you learn something every day. I would have never
imagined it - but it is the case that sodium ferrocyanide is
an approved additive to salt in some countries.

Just a broad observation (not directed specifically at Bob),
I find that many generalisations made in NGs are biased
towards what is available in the USA and the practices
common there. This is quite understandable as a large number
of participants are from there but it means that the
international reader has to filter and evaluate what he/she
reads even when everybody says it is so.

{Long intense threads about the relative merits of brand
names that I have never heard of make me glaze over :-) OTOH
I learn things here that I wouldn't 'staying at home'.}

So far I have determined that "table salt" and "cooking
salt" mean different things around the world and the
additives that salts do or don't have also varies
considerably, kosher salt is probably the same. So off I go
to buy some kosher salt (whatever that may be in Oz) and
find out for myself.

Thanks for the information.

David

zxcvbob said:

Richard Periut said:

PENMART01 wrote:

Quoted message said:

Quoted message said:

[snip]

Quoted message said:

Quoted message said:

compounds... and so what, all chemicals are kosher... do
you think Jews go only to special kosher pharmacys????
You probably think Jew doctors write special kosher
prescriptions. duh! What friggin' idiots.

Actually that's not the case entirely. I remember a
friend physician of mine, who had to write a Rx for a
medication so that the pharmacist can modify it to make
it kosher for passover. I just don't remember the
medication.

Rich

Penicillin? Or something with dextrose in it?

If it's not kosher, there's nothing the pharmacist can do
to modify it and fix it, but maybe there's an alternate
formulation that is kosher (or kosher for passover).

Best regards, Bob

That's what I meant; a modification in the compound, not a
modification of a molecular substance.

Rich

--
-----------------------------------------------------------
----------

Dum spiro, spero. (Cicero) As long as I breathe, I hope.

"Richard Periut" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Orion said:

"PENMART01" <[email hidden]> wrote in message news:20040307163657.02968.00000940@mb-
m15.aol.com...

Quoted message said:

>"Darryl L. Pierce"
>
>David Hare-Scott wrote:
>
>
>>I understand the concept of kosher food in the
>>religious/cultural

context,

Quoted message said:

>>that is not the question. What I am curious about
>>is the

gastromonical

Quoted message said:

Quoted message said:

Quoted message said:

>>effect of kosher salt.
>>
>>In what way is kosher salt different from (more or
>>less) pure sodium chloride?
>
>It *is* pure sodium chloride. Table salt has iodine
>added as well as anti-clumping agents.

Not all table salt has iodine added, vast majority
doesn't. ALL salt is kosher... all the Earth's seas are
kosher, the entire planet too!

"Kosher

Quoted message said:

Quoted message said:

Quoted message said:

Salt" refers to its use, kashering meats... like pretzel
salt is for

dressing

Quoted message said:

pretzels... and some brands of kosher salt do indeed
contain anti

clumping

Quoted message said:

Quoted message said:

Quoted message said:

compounds... and so what, all chemicals are kosher... do
you think Jews

go

Quoted message said:

Quoted message said:

only

Quoted message said:

to special kosher pharmacys???? You probably think Jew
doctors write

special

Quoted message said:

kosher prescriptions. duh! What friggin' idiots. Anyone
dares have the

name

Quoted message said:

Darryl L. Pierce has got to be anti semitic. Archie
Bunker has nothing

on

Quoted message said:

you, ignorant beetneck!

Some medications are not kosher as they are made from
organs of a non

kosher

Quoted message said:

Quoted message said:

animal, such as a pig. Doesn't mean the presciption
itself is kosher.

I

Quoted message said:

Quoted message said:

found this....

Question: How is it that G-d placed some of the Refua
for various sicknesses in

non

Quoted message said:

Quoted message said:

Kosher animals? As a result a person who keeps Kosher
has no choice but to take a

medication

Quoted message said:

Quoted message said:

that is produced from a non Kosher animal.

Answer: The animals that aren't kosher are forbidden not
because of themselves,

but

Quoted message said:

Quoted message said:

because Hashem said so. When one is sick and has to eat
a non kosher

animal

Quoted message said:

Quoted message said:

because of Pikuach Nefesh he has the Mitzva of Kashrut
on one side and

the

Quoted message said:

Quoted message said:

Mitzva of "Vechai Bahem" (one should perform the Mitzvot
and live) on

the

Quoted message said:

Quoted message said:

other. Since Pikuach Nefesh outweighs Kashrut, the
situation is not that

he

Quoted message said:

Quoted message said:

is eating non kosher but he has no choice, rather the
animal is not at

all

Quoted message said:

Quoted message said:

forbidden anymore, at this time, for this person. That
is what Hashem wanted, and the prohibition is no longer
valid for this person.

Rabbi Ro'i Margalit

There are medications that are injected, which are derived
from pork intestines. In the glatt kosher hospital I
frequent, the rabbi has stated that since it's not
ingested, it's allowed. Same thing for the Shabbos
elevator; you don't have to press (light) nothing; it's
automatic and opens and closes on every floor.

Rich

how interesting! Makes perfect sense, that the elevators
would open automatically, but have never been in a kosher
hospital. Thanks for the insight.

Suzan

Richard Periut said:

That's what I meant; a modification in the compound, not a
modification of a molecular substance.

Rich

I thought you meant add some kind of kosherizing agent, or
maybe say the right incantation ;-)

-Bob

PENMART01 said:

Quoted message said:

Quoted message said:

I understand the concept of kosher food in the
religious/cultural context, that is not the question.
What I am curious about is the gastromonical effect of
kosher salt.

In what way is kosher salt different from (more or less)
pure sodium chloride?

It *is* pure sodium chloride. Table salt has iodine added
as well as anti-clumping agents.

Not all table salt has iodine added, vast majority
doesn't.

Do you mean in the US or across the globe? I've never seen
table salt that didn't have iodine added, but then I only
ever see Morton's and the store brand every place...

Quoted message said:

ALL salt is kosher... all the Earth's seas are kosher, the
entire planet too! "Kosher Salt" refers to its use,
kashering meats... like pretzel salt is for dressing
pretzels... and some brands of kosher salt do indeed
contain anti clumping compounds...

Thanks for the info. Actually, I seem to remember you
pointing this out to me previously and it must've
slipped my mind.

Quoted message said:

and so what, all chemicals are kosher... do you think Jews
go only to special kosher pharmacys???? You probably think
Jew doctors write special kosher prescriptions. duh! What
friggin' idiots. Anyone dares have the name Darryl L.
Pierce has got to be anti semitic. Archie Bunker has
nothing on you, ignorant beetneck!

Is that like a darker shade of redneck? 🙂

--
Darryl L. Pierce <[email hidden]> Visit the Infobahn
Offramp - <http://mypage.org/mcpierce> "What do you care
what other people think, Mr. Feynman?"

Not too much disagreement on my part. I'm a chemist and
agree that salt is sodium chloride (NaCl). Impurities have
little influence upon its taste. What does is particle size,
i.e. how finely it is ground. The finer it is the greater
the surface area that is in contact with the tongue and the
bigger the hit. There are some qualifiers. Kosher salt is
prilled, i.e. fused and sprayed into a tower. As it falls
down the tower it solidifies into the form with the smallest
surface area, namely spheres. This form has the least
surface area per unit weight so will taste less salty. When
crystallized from solution, it will have a much greater
suface area per unit weight because it has a cubic structure
so will appear to be saltier. If I could draw pictures on
Usenet I could make it clearer...sigh!

As far as the fineness argument goes find the coarsest sugar
(or salt) you can. Put some on your tongue. Crush some on a
hard surface with the back of a spoon, taste it again. Whiz
it in a spice or coffee blender (clean), taste again. You'll
taste the difference.

When it's in solution it makes no difference, salt is salt.
Weight for weight there is no difference, when you measure
by volume, bulk density will make a difference. The European
way of weighing ingredients works so much better.

Robin

"hahabogus" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"David Hare-Scott" <[email hidden]> wrote in news:74x2c.90986$Wa.43803@news-
server.bigpond.net.au:

Quoted message said:

I understand the concept of kosher food in the
religious/cultural context, that is not the question.
What I am curious about is the gastromonical effect of
kosher salt.

In what way is kosher salt different from (more or less)
pure sodium chloride?

Is the difference clearly noticable so that if a recipe
specified kosher and you used standard cooking salt (or
vice versa) that you would easily taste it?

David

All the salts (NaCl) used for cooking by man aren't pure.
There are other trace minerals in them. This salt ain't
made in a lab it is either mined

or

Quoted message said:

made by evaporation methods. These trace minerals and any
additives make for taste differences.

Most if not all boxes of salt sold as "table salt" have
iodine (sp??) in them, as well as a good chance of some
sort of anti clumping agent (most likely Corn
Starch/flour). The Iodine is to reduce gouter type
problems.

If

Quoted message said:

you eat seafood regularly you shouldn't need introduced
iodine, but I'm

not

Quoted message said:

a doctor.

Kosher Salt has no additives. If you find Kosher Salt too
expensive...buy course pickling salt...it too has no
additives.

Also kosher salt comes in a larger crystal/grain/flake
than table salt. Which means that volume measurements for
kosher salt (like a tsp or 1/4 cup) use less salt (by
weight) than the smaller grain table salt, so

kosher

Quoted message said:

salted recipes tend to be less salty in taste. Kinda like
the pound of feathers versus the pound of iron thingie but
not so obvious.

Kosher salt is easier to add to items by hand (Spinkle on
things). Easier to control amounts. Because you select by
hand the amount you use, not guess how much is coming out
of a shaker. The area above a hot pan/pot can be very
humid and plug up your shaker's holes.

There is a very minor taste difference (at least to me)
between table

salt,

Quoted message said:

kosher salt, sea salt and pickling salt. This might be a
mental thing. But all salt (NaCl), used for cooking,
basically comes from the sea...It is just some seas
dried up thousands of years ago and others are still
around today.

Salt can also collect odors/tastes from the air. Example:
Some of the

humid

Quoted message said:

air that comes from a pot of boiling cabbage will be
extracted by any salt near by...slightly changing the
taste of your table salt over time/exposure.

--
Once during Prohibition I was forced to live for days on
nothing but food and water.
--------
FIELDS, W. C.

Darryl L. Pierce said:

PENMART01 wrote:

I mainly wanted to comment about the last paragraph in this
post, but thought I would throw in all my comments to
postings in this thread here.

Quoted message said:

Quoted message said:

Quoted message said:

> I understand the concept of kosher food in the
> religious/cultural context, that is not the question.
> What I am curious about is the gastromonical effect of
> kosher salt.
>
> In what way is kosher salt different from (more or
> less) pure sodium chloride?

A previous post mentioned that table salt tastes different.
There are two reasons, one is probably the presence of
iodine in their table salt. That does give a metallic
background to the salt which some can taste more than
others. The other factor is the size of the flakes. When
used as a finisher (added just before serving and not fully
disolved), the larger salt crystals give a definite 'bite'
to the tongue.

Quoted message said:

Quoted message said:

Quoted message said:

It *is* pure sodium chloride. Table salt has iodine added
as well as anti-clumping agents.

Pickling salt doesn't contain anti-clumping agents and will
dissolve without clouding in cool water. Kosher salt
dissolves very slowly in cool/lukewarm water. It is this
ability to absorb more liquid than other salts before
dissolving that made it the preferred salt for koshering.

Quoted message said:

Quoted message said:

Not all table salt has iodine added, vast majority
doesn't.

Do you mean in the US or across the globe? I've never seen
table salt that didn't have iodine added, but then I only
ever see Morton's and the store brand every place...

Ah, you must live inland. I live within 50 miles of the
ocean and almost all salt is non-iodized. There is some
iodized salt available, but it is a small amount of
shelf space.

In my travels outside of the US, I don't recall ever seeing
iodized salt. But, most places I have been have been near a
sea coast.

Lastly, another poster mentioned about how much extra kosher
salt to add instead of table salt. By weight it is all the
same. A gram of table salt has the same amount of NaCl as a
gram of kosher salt. By volume, though, the amount varies by
brand of kosher salt. 2 cups of Diamond is the same as 1 cup
of table salt is the same as 1 1/2 cups of Morton.