You know when you hear “kosher salt” you would think it is some kind of salt that is used specifically for Jewish dietary laws. While it’s true that kosher salt has roots in koshering meat, its applications extend far beyond that. In fact, kosher salt has become a staple in kitchens worldwide, beloved by chefs and home cooks alike for its unique properties and versatility. From the professional chef to the home cook, knowing what kosher salt is and how to use it will enhance your cooking experience. This all inclusive tour of kosher salt will take you from the beginning to the end, from the history and content to the applications and advantages.
What Is Kosher Salt?
Kosher salt is a coarse salt with very large, flaky crystals. It’s name is derived from its use in koshering, where its purpose is to draw the blood out of meat, which is forbidden by jewish dietary laws. The process involves sprinkling the salt over the surface of the meat, which helps to remove the blood and prepare the meat for consumption. Kosher salt has a rough grit to it and it sticks to the meat and will draw out the blood better than fine table salt.
However, kosher salt isn’t just for koshering meat. It has a really distinct texture and taste, it can be used for anything in the kitchen. Kosher salt is different from regular table salt because it has much larger and uneven shaped crystals, which is better to pinch and sprinkle on food evenly. Therefore it is one of the favorite spices among chefs to season and garnish food with.
The Characteristics of Kosher Salt
Kosher salt stands out due to its distinctive characteristics:
- Crystal Size and Texture: Kosher salt has much larger and coarser crystals than table salt. They are flat and kind of flakey, and an irregular shape, and they’re easy to pinch and sprinkle. This texture also helps the salt dissolve more slowly, allowing for better control over seasoning.
- Flavor Profile: Kosher salt is just pure salt, nothing else, no other flavors or chemicals, it is so simple. It does not contain additives like iodine or anti-caking agents like regular table salt does, which makes kosher salt taste much purer.
- No Additives: Also, most kosher salts don’t contain any additives like iodine, which is usually in table salt. That makes kosher salt very appealing to those who like a more natural product.
The History of Kosher Salt
Kosher salt has a long history in Jewish cuisine. Kosher is the word for the dietary laws that the Jewish people have to follow, meaning the way they prepare and eat food. Some of these laws are about koshering, which is the process of removing all blood from meat so that it is fit to be eaten. The large crystals of kosher salt do this better than fine salts, they draw more blood out of the meat.
Kosher salt got its name from this particular use, but it has long since become more than just a koshering agent. Kosher salt today is used in many different cooking applications, and its usefulness has earned it a special place in the hearts of professional chefs and home cooks.
How to Use Kosher Salt in Cooking
Kosher salt has a great texture and taste to it that is good for many different cooking methods. Here’s how you can make the most of kosher salt in your kitchen:.
- Seasoning: kosher salt is the best thing to put on food because it is a coarse salt and it spreads evenly. From steak seasoning to roasted vegetables to homemade bread, kosher salt simply brings out the flavors of your food without overpowering them.
- Brining: Kosher salt is often used as the salt in brining solutions for meats and poultry. It has big crystals that melt slowly which makes it great for making a brine that not only flavors the meat but also tenderizes it.
- Rimming Glasses: kosher salt is one of those things that is used to coat the rim of glasses when making drinks like margaritas. Its gritty roughness offers a good bite and adds to the whole drinking experience.
- Garnishing: A little kosher salt on any food right out of the oven adds a crunch and a kick. It is especially good on roasted veggies, grilled meats, and desserts.
- Baking: A substitution is kosher salt for table salt (which is usually what baking recipes call for) is a good idea. Its larger crystals dissolve more slowly, which can help to create a more even flavor throughout your baked goods.
Kosher Salt vs. Table Salt: What’s the Difference?
Knowing the similarities and differences between kosher salt and table salt may aid you in selecting the appropriate salt for your cooking purposes. Here are some key distinctions:
- Crystal Size: Kosher salt is much more coarse (larger and uneven crystals) than table salt (small and even crystals). Which makes it easier to pinch and sprinkle kosher salt, more control over the seasoning.
- Flavor and Additives: kosher salt tends to be more pure tasting because it doesn’t have additives such as iodine or anti-caking agents like regular table salt has. This can result in a cleaner, more natural flavor.
- Dissolution Rate: kosher salt is a coarse crystal dissolution and it does not melt as fast as regular table salt, so the seasoning is altered. This slower dissolution rate can be advantageous for certain cooking techniques, such as brining and seasoning.
- Measurement: kosher salt has larger more coarse crystals than table salt and therefore does not pack the same in a measuring cup. Remember, if you are using kosher salt for a recipe that calls for table salt, you probably need to use more to get the same saltiness.
How to Substitute Kosher Salt in Recipes
When a recipe asks for table salt and you substitute kosher salt, you must be sure to make the appropriate conversions. Because kosher salt crystals are larger and less dense than table salt, you’ll need to use more kosher salt to achieve the same level of saltiness. As a general rule of thumb:
1 tsp of regular table salt is about 1 1/2 – 2 tsps of kosher salt.
It’s always a good idea to taste and adjust as needed, especially when experimenting with substitutions in recipes.
Storing Kosher Salt
But storing kosher salt is a must in order to keep it good and tasting good. Here are some tips for storing kosher salt:
- Keep It Dry: Keep kosher salt in a cool dry area, otherwise it will absorb moisture. Some kind of sealed container or jar would be best to keep the salt fresh.
- Avoid Contamination: Use clean, dry utensils when handling kosher salt to avoid introducing moisture or contaminants into the container.
- Check for Clumping: While kosher salt is less prone to clumping than table salt, it’s still a good idea to check periodically and break up any clumps that may form.
Health Considerations
While kosher salt is often favored for its taste and texture, it’s important to be mindful of your overall sodium intake. However, as with all salts, kosher salt should be used moderately as a component of a healthy diet. Too much salt can lead to high blood pressure and heart disease and all that good stuff. And always keep your diet in mind, if you have any questions about your salt intake, you should ask a doctor.
Conclusion
Kosher salt is not simply an ingredient used for koshering meat. Its unique texture, clean flavor, and versatility make it a valuable addition to any kitchen. Whether you’re seasoning dishes, preparing brines, or simply enhancing the presentation of your food, kosher salt can elevate your cooking and bring out the best in your ingredients.