There are two main ways salt can be used in cooking. The salt you see on the salt shaker or table salt is the salt you will be purchasing at the store. The other is sea salt or kosher salt. But which one is right for you?
Kosher salt and table salt are very similar. Because chemically, there really is no difference between the flakes that are both kosher salt or table salt. This is because kosher salt is Sodium chloride sourced from salt mines and then processed to remove impurities. Table salt on the other hand is not processed; it is made from ground up sea salt.
Salt works in cooking by providing a unique flavor that resembles that of sea salt. Sea salt has a smooth texture and its color ranges from gray, pinkish brown to a pale golden hue. Sea salt goes well with any kind of meat including poultry, fish and even cheese. The texture of sea salt brings out the flavor of the seafood while kosher salt provides a salty taste. So depending on what you are after in your meal, opt for the sea salt.
If you like to pickle your meats, fine sea salt added to your salty greens or as a vinaigrette is a good way to enhance the flavor. Fine sea salt is a salt derivative that includes traces of magnesium, calcium, zinc and iron. These minerals add to its nutritional value and help enhance its flavor as well. In pickling, sea salt brings out the vegetables’ crispness. This is why sea salt is so popular in pickling recipes.
Kosher salt and table salt have come in many different forms. Most often you’ll find them in the form of coarse-grain salt. They are generally used in cooking and baking processes as their texture ensures a balance of flavors and aromas. For a more salty taste, consider using kosher salt with a larger grain size.
Large grain kosher salt has a higher sodium content than other kosher salts and is used mostly for cooking purposes. It’s a great option if you are looking for a salt alternative that still has a high taste but doesn’t overpower the flavor of your food. Himalayan pink salt, a natural salt mined in the foothills of the Andes Mountains, is another natural cooking salt with a wide range of flavors.
Most of us have no clue as to what a teaspoon of sea salt feels like on our tongue! We know it as that sharp, salty taste in the back of our throat after a big steak dinner. Most seasoning rubs it into our meat before we bake, roast or broil our food. Sea salt delivers a rich flavor full of aromatic spices and a salty texture to complement any number of foods.
When shopping for kosher salt, keep in mind how it will be used. Do you want a powder that you can sprinkle on food as soon as you get it out of the oven? Or do you want a subtle, flavor-adding seasoning that will let your food come to life during the preparation process? The texture of kosher salt will help you determine which option is right for you. Choose a salt with a large grain for a smooth, uniform texture that works well with a variety of cuisines.
Another thing to consider is the concentration level of the salt. Table salt has a very coarse texture that will immediately grate on your finger, especially when it is mixed with water. Sea salt has a fine texture that goes more smoothly to your palette. It is recommended as the standard salt for baking, roasting and sea food preparation because of its ability to offer a wide range of flavors with each salt product. For example, sea salt has a smooth flavor that works well with fish, eggs and cheese.
Kosher salt and sea salt are both made with the same ancient recipes dating back thousands of years. The difference is in the time and methods of their preparation. Sea salt was an essential salt used by Jewish pioneers. Today kosher salt has become a popular kosher symbol representing Jewish food and symbolizing God’s love for mankind. kosher salt products are used in many Jewish foods from Shavuot, Passover, and holiday meals to Passover Seder and the special holiday gatherings known as Shavuot.
No matter how you slice it, sea salt or table salt has a texture that is appealing and worth exploring. Salt works with every cuisine, from fish and poultry to dairy, starchy grains and carbohydrates. The food you prepare will come alive with subtle flavors derived from these simple ingredients. Try experimenting with different textures and see what you like best!