Kosher vs. Table vs. Sea Salts

Written by  Thursday, 15 November 2012

 

What are the different types of salt, and how do their characteristics differ?

Whether mined from underground salt deposits or obtained by evaporating seawater, salt in its most basic form is the same: sodium chloride. What distinguishes one salt from another is texture, shape, and mineral content. These qualities can affect how a salt tastes as well as how it interacts with other foods.

 

TABLE SALT
Table salt, also known as common salt, consists of tiny, uniformly shaped crystals created during rapid vacuum evaporation. It usually includes anticaking agents that help it pour smoothly.
How We Use It: Fine-grain table salt dissolves easily, making it our go-to for most applications, both sweet and savory.
Shopping Tip:   To optimize flavor, avoid iodized salt, which can impart a subtle chemical taste that is detectable by some consumers.

 

KOSHER SALT
Coarse-grain kosher salt is typically flaky crystals, originally used for koshering meat. Not all kosher salts are created equal.  Diamond Crystal kosher salt is one that features multi-faceted crystals that cling well to food, the only one of its kind in the United States.   Also, unlike most other kosher salts, this one has no additives.
How We Use It: Kosher salt is our top choice for seasoning meat. The large grains distribute easily and cling well to the meat's surfaces.
Shopping Tip: The crystal sizes of kosher salt differ considerably, and this makes a difference when measuring by volume.

 

SEA SALT
Sea salt is the product of seawater evaporation--a time-consuming, expensive process that yields irregularly shaped, mineral-rich flakes that vary widely in color but only slightly in flavor.
How We Use It: Don't bother cooking with pricey sea salt; we've found that when mixed into food, it doesn't taste any different from table salt. Instead, we use it as a "finishing salt," where its delicate crunch stands out.
Shopping Tip: Texture--not exotic provenance--is the main consideration. Look for brands boasting large, flaky crystals.

 

Republished with permission from: Cook's Illustrated
Published November 1, 2010
Article: SALT TYPES AND MEASUREMENTS

 

Like this post? Share the love!

Salt101 Staff

Your dedicated team of foodservice professionals working to bring you quality, engaging content that is salt and foodservice related.

Have an idea or a comment? Feel free to drop us a line, we’d love to hear from you! 
Email: editor@salt101.com

Website: www.salt101.com
More in this category: What Makes Salt Stick? »

Leave a comment

Make sure you enter the (*) required information where indicated. HTML code is not allowed.

Using your social media account

Submit your Contest Recipe

(You must register/login)

Submit a Recipe NOW!

james-beard

"Where would we be without salt?”

James Beard

Latest Posts

Most Popular Posts

visit www.diamondcrystalsalt.com

Today, everyday cooks have access to more cooking knowledge than ever. But you don't have to be a gourmet to know that the most important seasoning in your kitchen is salt!diamond-crystal-logo-small


Brought to you by:

youtube-subscribe

Follow us on Pinterest