Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.ok,so what are your takes on this whole Kosher salt thing?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(ok,so what are your takes on this whole Kosher salt thing?),it will help you,my kids.
I have recipes that call for it and some folks say i can use iodized salt,it will work just the same,but if that were true,would it CALL for kosher salt? Someone with knowledge AND not a smart'allic remark,please explain.
Answers:
Kosher salt is just coarsely ground salt. It has no additives, unlike finely ground salt, which almost always contains iodine and chemicals to keep it free-flowing.
There are very few recipes when it *really* makes a difference. If you want the coarse texture, you need kosher salt. Pickles, too, need kosher salt, as the additives will make the water cloudy and make the pickles come out too soft. And if you are making ice cream with a freezer that operates on ice and salt, kosher salt works better because of the larger granules.
Yes, there are lots of other recipes that call for kosher salt. Most of the time, it means that the person who wrote the recipe uses kosher salt. This could be for any one of a number of reasons, and "it's the only way the recipe will work" is pretty close to the *bottom* of that list. Much more likely is that the recipe was created originally by a company that markets kosher salt. Or that it was invented by someone who didn't have any table salt in the house at the time (they measure differently).
The name "kosher salt", by the way, is a misnomer. It should be called "kashering salt" because it is used for kashering meat. All salt is kosher.
Other Answers:
Kosher salt has more flavor than iodized salt. You can just use iodized salt, but it will not taste the same. I always use Kosher salt, because you have to use less of it (so the sodium content of the finished dish will be lower) and it tastes better!
Source(s):
I'm in culinary school.
Kosher Salt is just a larger grain of salt, sometimes it is a purer variety, but usually not. Some recipes call for Kosher Salt because the large grain integrates better into the recipe.
It's just pure salt no additives.
Honestly, there is something seriously different about kosher salt. The Jews do it right in many things, and kosher salt is one of them.
For instance, some cooking spray on a pan with some broccoli or asperigus with a bit of kosher salt and voila, incredible and tasty vegetables like you were a professional chef.
Kosher salt is a large grain salt with no additives to help it pour and no iodine. It has a large surface which allows it to as orb more moisture, it is often used in the process to make meat Kosher. It flakes easily,disperses faster than regular salt. due to the crystal structure it is lighter than table salt. It is used in cooking,preserving and baking. It adds a slightly more briny taste when used to topped cooked foods.
table salt by measure will have more salt flavor than Kosher salt, so you may have to adjust the measure downward if you are substituting table salt for kosher. Pickling salt may do the trick for some uses.particularly chilling such as ice cream making. Sea salt also has a wonderful ans subtle taste but can vary on type and tends to be expensive. The culinary guy needs to read some more.
it will make a difference! you could use regular salt but kosher is almost flaky and dissolves instantly into the food allowing you to better gage if you need more without over salting!it is also better for you because it is less processed allot like white sugar and brown sugar!
Source(s):
a chef in a hotel
I prefer Kosher salt in most things.
Kosher salt is actually worse than regular salt because it is higher in sodium and it weakens your immume sytem over time and robs your body of other important elements that it needs. The worse to get out there is Sea Salt and Koser contains some of that and it's known to cause cancer in some cases.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.ok,so what are your takes on this whole Kosher salt thing?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(ok,so what are your takes on this whole Kosher salt thing?),it will help you,my kids.
I have recipes that call for it and some folks say i can use iodized salt,it will work just the same,but if that were true,would it CALL for kosher salt? Someone with knowledge AND not a smart'allic remark,please explain.
Answers:
Kosher salt is just coarsely ground salt. It has no additives, unlike finely ground salt, which almost always contains iodine and chemicals to keep it free-flowing.
There are very few recipes when it *really* makes a difference. If you want the coarse texture, you need kosher salt. Pickles, too, need kosher salt, as the additives will make the water cloudy and make the pickles come out too soft. And if you are making ice cream with a freezer that operates on ice and salt, kosher salt works better because of the larger granules.
Yes, there are lots of other recipes that call for kosher salt. Most of the time, it means that the person who wrote the recipe uses kosher salt. This could be for any one of a number of reasons, and "it's the only way the recipe will work" is pretty close to the *bottom* of that list. Much more likely is that the recipe was created originally by a company that markets kosher salt. Or that it was invented by someone who didn't have any table salt in the house at the time (they measure differently).
The name "kosher salt", by the way, is a misnomer. It should be called "kashering salt" because it is used for kashering meat. All salt is kosher.
Other Answers:
Kosher salt has more flavor than iodized salt. You can just use iodized salt, but it will not taste the same. I always use Kosher salt, because you have to use less of it (so the sodium content of the finished dish will be lower) and it tastes better!
Source(s):
I'm in culinary school.
Kosher Salt is just a larger grain of salt, sometimes it is a purer variety, but usually not. Some recipes call for Kosher Salt because the large grain integrates better into the recipe.
It's just pure salt no additives.
Honestly, there is something seriously different about kosher salt. The Jews do it right in many things, and kosher salt is one of them.
For instance, some cooking spray on a pan with some broccoli or asperigus with a bit of kosher salt and voila, incredible and tasty vegetables like you were a professional chef.
Kosher salt is a large grain salt with no additives to help it pour and no iodine. It has a large surface which allows it to as orb more moisture, it is often used in the process to make meat Kosher. It flakes easily,disperses faster than regular salt. due to the crystal structure it is lighter than table salt. It is used in cooking,preserving and baking. It adds a slightly more briny taste when used to topped cooked foods.
table salt by measure will have more salt flavor than Kosher salt, so you may have to adjust the measure downward if you are substituting table salt for kosher. Pickling salt may do the trick for some uses.particularly chilling such as ice cream making. Sea salt also has a wonderful ans subtle taste but can vary on type and tends to be expensive. The culinary guy needs to read some more.
it will make a difference! you could use regular salt but kosher is almost flaky and dissolves instantly into the food allowing you to better gage if you need more without over salting!it is also better for you because it is less processed allot like white sugar and brown sugar!
Source(s):
a chef in a hotel
I prefer Kosher salt in most things.
Kosher salt is actually worse than regular salt because it is higher in sodium and it weakens your immume sytem over time and robs your body of other important elements that it needs. The worse to get out there is Sea Salt and Koser contains some of that and it's known to cause cancer in some cases.
correctness,It's Non-profit and only for informational purposes.
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