Tag: sea salts

Cooking With Kosher Salt

Kosher salt and table salt are basically the same thing, right? Because theoretically, there is no significant difference between the salts that are all NaCl or chloride salt. It is not because it is not made of big flakes, it is not because it is not comprised of fine granules. Table salt and sea salt both have the same basic ingredients and can be used interchangeably with each other. Here are some of the differences you will see when comparing these two popular table salt options.

One of the most important things to note when looking at table salt and sea salt is their chemical makeup. Both contain sodium chloride. This is a typical composition, which is why you can purchase both types at the grocery store. However, kosher salt is often more heavily laden with minerals and other earthy substances. Sea salt on the other hand is free of any additives and has very low mineral content. It is made by dissolving sea salt in water and then re-soiling the surface of the new surface, which leaves behind the salt and minerals in the final product.

The next noticeable difference is in the form of the salt. Sea salt is larger particles, while kosher salt tends to be lumpier. Kosher salt is better for use in cooking, whereas sea salt is better suited to be sprinkled onto food or sprinkled on the sides of meats before cooking. Table salt is the best for use on fruits and vegetables, but not with meat.

Kosher salt also has a different coloring grade, which gives it a unique appearance. It is white on one end and tends to be grayish on the other. The crystals present in kosher salt are actually needle-like formations that look a lot like crystal salt. These crystal-sized formations are actually separated particles of magnesium sulfate and are usually harvested from the ocean. The fine needle-like formations do not cause any damage to foods, but they are highly abrasive and should not be used to season seafood. They are used instead to season fish and poultry, as well as in some bread and other specialty dishes.

There are two important differences between kosher salt and sea salt. Sea salt is not harvested from the sea, as kosher salt is. Sea salt is processed differently than kosher salt. First, sea salt contains a lot of minerals that kosher salt does not, such as potassium, magnesium, and sodium. When the salt is processed, the minerals are taken out, but many of the trace minerals remain. That means that sea salt is actually healthier for you than table salt!

Second, sea salt contains a lot of iron, which is bad for your health because it decreases the blood's ability to absorb oxygen, which is good for those with high blood pressure or cardiac issues. So, while sea salt is fine to eat, it is better to stay away from this type of salt if you want to stay healthy. As a side note, one of the best supplements for improving the trace mineral content of your diet is multi-vitamins that contain magnesium, zinc, and copper. Not only are multi-vitamins superior to trace minerals, but they are also much cheaper to purchase.

Kosher salt is often mixed with water to make cooking times for meats easier, but that process depletes kosher salt from its minerals and nutrients. The best thing to do is purchase kosher salt that has been cut into fine grains. Flour grains are healthier than most other types of grains because they contain more fiber and energy and are more easily digested by the body.

Flour grains like barley, wheat, and oats are best combined with herbs like Rosemary, thyme, sage, and oregano for creating a unique seasoning meat mixture that enhances the flavor of seafood, chicken, and fish. These simple but flavorful herbs add a unique flavor to meats, poultry, and fish, and provide even more health benefits. When purchasing kosher salt, be sure to pay attention to the number of grainstones on a slab of salt. If you find more than eight grainstones on a piece of salt, then you may want to purchase kosher salt that contains only six grains. Also, be sure to buy kosher salt that is labeled as "bleached" in order to retain its natural flavor and color.