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Kosher Salt




Source of Recipe


internet
So many recipes seem to call for cooking with kosher salt. What is it, and why is it better than regular table salt?
A: The Kosher salt you are most likely to find in your local market is an additive-free coarse flaked salt that religious Jews use in the preparation of kosher meats. The word kosher is derived from the Hebrew kasher, meaning "proper" or "pure." Kosher foods, in general, are those that conform to strict Jewish biblical dietary laws pertaining to the foods that can be eaten and the kinds of food that can be combined at one meal. According to David Merriweather, Quality Assurance Director at the Cargill Salt Company in Minnesota, almost all types of salt are "kosher," but the coarse-flaked variety is preferable because its light bulk density draws fluid and blood out of meats more efficiently during the "koshering" process.
Kosher salt is mined from underground salt deposits through a process that involves pumping in water to produce a brine (a saltwater solution) that floats to the surface. The brine is then evaporated and the solid salt flakes are retrieved. Merriweather notes that although this mining process is more labor intensive than harvesting sea salt (through solar evaporation), kosher salt is less expensive because there is a greater supply and demand for it, and it 's not an imported product like many of the fine French salts currently on the market.

I like kosher salt for its clean, clear flavor. Many table salts have additives such as dextrose or iodine that obscure their pure salt flavor. The flaky texture of kosher salt is also aesthetically pleasing when it's added as a finishing touch. Interestingly enough, when the Chinese cooking authority Barbara Tropp came to visit recently, she explained that she uses subtle flavored kosher salt when she wants to coax more natural flavor from foods, while she uses stronger flavored sea salt to actually add a salty flavor to a dish.