A: Yes, kosher salt does have its own benefits, although they aren’t many. kosher salt is the salt most frequently used in cooking for Jewish people, but it also is used in a variety of other settings. Sea salt and table salt are also derived from kosher salt. The difference is that kosher salt contains more moisture and minerals.
B: As you may be aware, kosher salt is used in the cooking process to impart flavor and texture to meat and fish. That’s why it’s added at the beginning of the process. By weight, kosher salt contains roughly the same percentage of salt as table salt. But kosher salt contains a finer grain, so it has less salt by weight. The difference is that kosher salt will add a salty, fresh flavor to your food that can’t really be replicated with regular table salt.
C: kosher salt is sometimes used as a natural cooking seasoning, such as salt spray. In this case, kosher salt is brushed on food to help create a gloss and prevent it from sticking or burning. Some people also think that kosher salt is used as a preservative. But no, it’s not. Kosher salt simply provides an elegant flavor when added at the end of a long cooking process, like at the end of braising meat.
D: kosher salt isn’t just for cooking. It can also be used as a sea salt substitute. Sea salt is less processed than table salt and doesn’t have to undergo any chemical processes before it becomes kosher salt. Sea salt is the lowest sodium of all the salts found in nature.
The texture of kosher salt tends to be more waxy than sea salt, so you may notice when purchasing sea salt or buying large containers of it that the bulk has lost its “odorous” texture and becomes smooth and powdery. This is due to the processing used in sea salt. When table salt is processed, it undergoes various chemicals in order to make it suitable for use as a table salt. Sea salt doesn’t go through these processes and has no effect on its texture.
G: Some of the ” kosher salt “isostatic” salts are actually salts of potassium rather than salt of any kind. These are commonly called “knocked-out salt” because they won’t swell up when they come into contact with heat. This type of salt is good to use in very small quantities, but its use is limited to preparing seafood and very specialized foods, such as kefir or salty fish sauce. If you want to try using kosher salt, make sure that you buy the “knocked-out” variety which won’t shrink or “melt” when it comes in contact with heat. kosher salt won’t melt until it is brought to nearly boiling, at which time it will release its texture (sometimes just a few millimeters) into the soup or dish it’s being prepared in.
H: Kedem salt – sometimes spelled “kahveh” – is the type most table salt is made from. It’s made by pressing the underground rock salt under extremely high pressure and then grinding it to create the fine dust it is. kosher salt has no additives, so it is a good salt for cooking and baking. You can buy this type of salt in most stores and even online, although it is very expensive. It can’t be purchased in large containers, so you’ll probably have to crush or “shear” it yourself. kosher salt is not recommended for sea salt or table salt because it does not release moisture.
I: This is the type of kosher salt that is most often used for cooking. kosher salt is generally kosher but may contain not only the minerals above, but also mica, which are a heavy metal that is found in most sea salts and table salt. Mica is a known carcinogen and should be avoided when purchasing kosher salt. In addition, mica can cause stomach upset in people who are allergic to it. While it is generally safe to cook with, it is better to avoid sea salt in cooking because sea salt will absorb more moisture from your food. If you want to use kosher salt, purchase cultured products instead.