Salt types

Mary King said:

What is the difference in sea salt, kosher salt, table
salt, etc? Does it make a big difference in taste in
specific recipes?

Sea salt has more trace minerals. Table salt is "purer" in
the sense that is almost strictly NaCL. Kosher salt has
slightly larger grains, and is kosher for whatever the Jews
need kosher stuff for.

For the most part it does not matter what you use, in a
recipe they should not influece the taste when compared to
each other.

--
John Gaughan johngaughan.netjohngaughan.netOpen ↗
[email hidden]

Quoted message said:

Does it make a big difference in taste

There is no significant taste-related reason to prefer one
over the other; it's all sodium chloride with trace minerals
that may slightly influence nutrition, but not taste. The
difference in texture may influence how ingredients behave
during preparation, however.

Neil

John Gaughan said:

Sea salt has more trace minerals. Table salt is "purer" in
the sense that is almost strictly NaCL. Kosher salt has
slightly larger grains, and is kosher for whatever the
Jews need kosher stuff for.

It isn't "kosher" so much as "for koshering". I like it as
it has no iodide. The *expensive* marine salt (fleur de sal)
is a condiment I add at the last minute. It tastes like a
nice clean bay on a warm afternoon smells. Ignore the "it is
just expensive NaCl" comments. I saw what happened with a
man who'd never heard of such a thing tasted veggies salted
with it. He'd grown up on a fishing boat, and acted rather
like a cat does after catnip. blacksalt

One big difference is in the grain size. Table salt is much
finer than kosher salt - the same volume of table salt will
get you more salt than kosher salt will.

--
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Louis Cohen Living la vida loca at N37° 43' 7.9" W122° 8'
42.8"

"Mary King" <[email hidden]> wrote in message
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Quoted message said:

What is the difference in sea salt, kosher salt, table
salt, etc? Does it make a big difference in taste in
specific recipes? Thanks!!!

Mary

In article <[email hidden]>,

Mary King said:

What is the difference in sea salt, kosher salt, table
salt, etc? Does it make a big difference in taste in
specific recipes? Thanks!!!

It depends upon use. Some people claim that they can taste a
difference in sea salt; I don't think that's generally true,
except for some "exotic" sea salts, maybe. Otherwise, it's
largely a matter of granule size/shape, plus some additives.

Table salt usually has flowing agents added, to prevent
clumping; it may also contain iodine.

Kosher salt contains largish "flakes" of salt; this means
you get less salt per given volume, so you may screw up
measures based upon volumes of table salt--i.e., you'll add
too little. I believe the weight/volume difference varies
between brands of kosher salt. Kosher salt does not contain
iodine, but some brands have additives to prevent caking
(e.g., Morton kosher salt has a freeflowing agent).

Pickling salt is a very fine salt without any additives
(which can cloud or discolor pickles). It also dissolves
easily in cold water, ideal for non-boiled brines.

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In article <[email hidden]>,

John Gaughan said:

Sea salt has more trace minerals. Table salt is "purer" in
the sense that is almost strictly NaCL. Kosher salt has
slightly larger grains, and is kosher for whatever the
Jews need kosher stuff for.

All salt is kosher. Kosher salt is so named because it's
used to kosher meat--it removes the blood, which is
forbidden for consumption.

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"Mary King" <[email hidden]> wrote in message
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Quoted message said:

What is the difference in sea salt, kosher salt, table
salt, etc? Does it make a big difference in taste in
specific recipes? Thanks!!!

Mary

See below from "Epicurious"

Dimitri

salt Today salt is inexpensive and universally available,
but that wasn't always the case. Because of its importance
in food preservation and the fact that the human body
requires it (for the regulation of fluid balance), salt has
been an extremely valuable commodity throughout the ages. It
was even once used as a method of exchange - Roman soldiers
received a salt allowance as part of their pay. Salt was
valued by the ancient Hebrews and Greeks, throughout the
Middle Ages and well into the 19th century when it began to
become more plentiful and therefore reasonable in price.
Salt (sodium chloride) comes either from salt mines or from
the sea. Most of today's salt is mined and comes from large
deposits left by dried salt lakes throughout the world.
Table salt, a fine-grained refined salt with additives that
make it free-flowing, is mainly used in cooking and as a
table condiment. Iodized salt is table salt with added
iodine (sodium iodide) - particularly important in areas
that lack natural iodine, an important preventative for
hypothyroidism. Kosher salt is an additive-free coarse-
grained salt. It's used by some Jews in the preparation of
meat, as well as by gourmet cooks who prefer its texture and
flavor. Sea salt is the type used down through the ages and
is the result of the evaporation of sea water - the more
costly of the two processes. It comes in fine-grained or
larger crystals. Rock salt has a grayish cast because it's
not as refined as other salts, which means it retains more
minerals and harmless impurities. It comes in chunky
crystals and is used predominantly as a bed on which to
serve baked oysters and clams and to combine with ice to
make ice cream in crank-style ice-cream makers. Pickling
salt is a fine-grained salt used to make brines for pickles,
sauerkraut, etc. It contains no additives, which would cloud
the brine. Sour salt (see CITRIC ACID), also called citric
salt, is extracted from acidic fruits, such as lemons and
limes. It's used to add tartness to traditional dishes like
BORSCHT. Seasoned salt is regular salt combined with other
flavoring ingredients, examples being onion salt, garlic
salt and celery salt. Salt substitutes, frequently used by
those on low-salt diets, are products containing little or
no sodium. © Copyright Barron's Educational Services, Inc.
1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by
Sharon Tyler Herbst.

I would like to offer some further information. First,
consider buying the book titled, "Salt, A World History".
Outstanding! A NT Times best selller, we offer it for sale
via our web site.

Second, Consider taking a look at my web site www.pepper-
passion.com. We offer useful information about the
background of both Salt & Pepper.

Third, there are several reasons that either Kosher-style or
Sea-Salt will be far superior to table salt. One, the
addition of iodine to address a nutritional deficiencty is
largely outdated, but the iodine is still there and
certainly lends a bitter flavor. The addition of inert
minerals like Calcium Silicate makes it free flowing but
adds no nutritional value.

Sea Salt on the other hand include other natural salts
beside NaCl. It also includes trace minerals such as
magnesium that certainly have nutritional value. The flavor
is far better by almost any measure. As might be expected,
there are many varieties as the seal salts will aquire some
of the mineral from the clay lined beds that they are
evaporated from. My personal favorite is Alaea Red Sea-Salt
from Hawaii. I wil never use table salt again in my home.

Bruce www.pepper-passion.com

Quoted message said:

Third, there are several reasons that either Kosher-style
or Sea-Salt will be far superior to table salt. One, the
addition of iodine to address a nutritional deficiency is
largely outdated,

Outdated? Goiters are back in style? Granted there are other
places to get iodine, but there's still a lot to be said for
putting it in salt.

--Lia

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Quoted message said:

Sea Salt on the other hand include other natural salts
beside NaCl. It also includes trace minerals such as
magnesium that certainly have nutritional value. The
flavor is far better by almost any measure.

Question: How much sea salt would one need to eat to get a
nutritionally meaningful dosage of these trace minerals?

Quoted message said:

Bruce www.pepper-passion.com

-bwg