Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Why chef always use kosher salt instead of iodized salt?-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(Why chef always use kosher salt instead of iodized salt?),it will help you,my kids.
I've been watching cooking shows in TV. Most of the chef are using kosher salt but not iodized salt. Is there any difference between the two? and why?
Answer:
Iodized salt is processed and contains iodine, whereas kosher salt, or sea salt, is unprocessed and "raw".
Some types of salt give you more flavor for less b/c of the size and shape of the crystals. Because you are able to use less salt and get the same amount of flavor, your dishes will have less sodium.
Iodized salt is processed and does contain iodine, which was important long ago, but not any more. Iodized salt has more than just salt in it too. Look on the package.
Kosher salt not only tastes better, but its shape allows it to stick to food easier. It's definitely the preferred method.
"Kosher Salt to cook with and Sea Salt on the table" is the general rule.
iodized salt is fine to the touch, and so most chef's "can't feel" how much salt they are adding. chefs prefer kosher, because of the shape, which helps them alot in regulating the amount of salt they add into a dish, and the taste, which is less "tinny" than the iodized variety...
Iodized salt is processed and does contain iodine, which was important long ago, but not any more. Iodized salt has more than just salt in it too. Look on the package.
Kosher salt not only tastes better, but its shape allows it to stick to food easier. It's definitely the preferred method.
"Kosher Salt to cook with and Sea Salt on the table" is the general rule.
First, kosher salt is NOT sea salt.
The kosher salt that they are referring to is a coarsely ground salt, one that doesn't tend to stick to fingers, and is large enough to feel how much is being used. Further, kosher salt does not have iodine artificially added back in. Kosher salt can be more finely ground and then used as table salt. The objection, as far as kashrut is concerned, is the added iodine.
Table salt is mined salt , finely ground, to which iodine has been added. Most coarse salt is simply table salt that has not be ground as finely.
Sea salt isn't refined at all. It is simply sea water from which the water has been allowed to evaporate. It can be used either a coarse of fine grind. And sea salt from different areas of the world will have different flavours and different colours.
kosher salt is a sea salt in big grain, few stone of kosher give better flavour than iodized salt that come from rock salt and is artificially iodiesed
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
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Kitty said: Yes.Why chef always use kosher salt instead of iodized salt?-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(Why chef always use kosher salt instead of iodized salt?),it will help you,my kids.
I've been watching cooking shows in TV. Most of the chef are using kosher salt but not iodized salt. Is there any difference between the two? and why?
Answer:
Iodized salt is processed and contains iodine, whereas kosher salt, or sea salt, is unprocessed and "raw".
Some types of salt give you more flavor for less b/c of the size and shape of the crystals. Because you are able to use less salt and get the same amount of flavor, your dishes will have less sodium.
Iodized salt is processed and does contain iodine, which was important long ago, but not any more. Iodized salt has more than just salt in it too. Look on the package.
Kosher salt not only tastes better, but its shape allows it to stick to food easier. It's definitely the preferred method.
"Kosher Salt to cook with and Sea Salt on the table" is the general rule.
iodized salt is fine to the touch, and so most chef's "can't feel" how much salt they are adding. chefs prefer kosher, because of the shape, which helps them alot in regulating the amount of salt they add into a dish, and the taste, which is less "tinny" than the iodized variety...
Iodized salt is processed and does contain iodine, which was important long ago, but not any more. Iodized salt has more than just salt in it too. Look on the package.
Kosher salt not only tastes better, but its shape allows it to stick to food easier. It's definitely the preferred method.
"Kosher Salt to cook with and Sea Salt on the table" is the general rule.
First, kosher salt is NOT sea salt.
The kosher salt that they are referring to is a coarsely ground salt, one that doesn't tend to stick to fingers, and is large enough to feel how much is being used. Further, kosher salt does not have iodine artificially added back in. Kosher salt can be more finely ground and then used as table salt. The objection, as far as kashrut is concerned, is the added iodine.
Table salt is mined salt , finely ground, to which iodine has been added. Most coarse salt is simply table salt that has not be ground as finely.
Sea salt isn't refined at all. It is simply sea water from which the water has been allowed to evaporate. It can be used either a coarse of fine grind. And sea salt from different areas of the world will have different flavours and different colours.
kosher salt is a sea salt in big grain, few stone of kosher give better flavour than iodized salt that come from rock salt and is artificially iodiesed
correctness,It's Non-profit and only for informational purposes.
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