Many of you have probably heard of kosher salt. You know it by the long lines at the supermarket checkout lane. Kosher salt crumbled salt are both great to have on hand. But do you know what kosher salt really is? Well, it's what you may have assumed.
But actually, kosher salt isn't quite as close to regular salt. Well, maybe it's close. But in truth, kosher salt isn't really any different than regular table salt. It contains trace amounts of magnesium and potassium, which are important to our bodies.
The trace amounts of magnesium and potassium aren't anything special. They are found naturally in various meats and seafood. In fact, cooking destroys most of these minerals, which is one of the reasons why kosher salt and sea salt are sometimes confused. Sea salt contains trace amounts of calcium and magnesium, while kosher salt only has trace amounts of potassium and magnesium.
However, there are a few differences between kosher salt and regular table salt that can lead to some confusion. For example, sea salt has more dissolved solids. This means it has more "bandwidth". Bandwidth is a measurement of how many particles can move through a container. And because sea salt has more dissolved solids, it leaves behind smaller crystals in the water that can get trapped in the pores of the salt.
What does this have to do with kosher salt? One of the biggest problems with table salt is that it has a very salty taste. That salty taste is caused by the presence of too many ions. The problem is that ions are bad for your health because they cause damage to your organs, but they also make food taste better.
Because of these problems, you shouldn't substitute regular table salt or kosher salt. Instead, try eating foods fortified with iodine, such as seaweed. When iodine is added to food, the body converts it into Iodine, which then becomes effective in neutralizing the saltiness. Over time, you will begin to notice a decrease in your taste for salt, as long as you eat the right kinds of foods that contain the necessary amounts of iodine.
As an interesting side note, I find that iodized salt has a slightly salty texture. It kind of reminds me of regular table salt, but the texture is a lot waxier. If you have tastes sensitive to the texture, try to find brands that use brine.
Kosher salt can be purchased in different colors, each with a different purpose. White Kosher salt tends to be less refined and less flavorful, however, it has a higher concentration of iodine, which makes it more effective in absorbing excess salt in your system. Black Kosher salt tends to be more refined because it is made from mostly bones. Since it is made from bones, it is also high in Iodine. The most expensive kind of Kosher salt is kosher certified, but it tends to have a pungent smoky flavor that some find unpleasant. Still, many find that the less refined kosher salt provides just the right balance between flavor and sodium, without having to sacrifice flavor and essential mineral content.
It is interesting to note that not all kosher salt has to be sold in stores. There are different types of kosher salt pans that kosher cooks use, which are then often used as a salt substitute. These pans are made from special aluminum or copper plates that retain the anti-caking agents and mineral content of regular table salt, while still providing a highly absorbent surface that absorbs heat and helps to retain heat. This allows cooks to use less kosher salt, which helps to preserve the nutrient value of the food.
One of the most common ways to season kosher salt is to use it to sprinkle on food. Because it is a porous salt, it will release a mildly-smelling smoke-colored residue, when it touches the food. However, it's this residue that makes it ideal for using on buns, crackers, and pretzels. By the light sprinkling of kosher salt over these foods, you can make them taste more like regular table salt, without having to use any other kind of seasoning.
Like most sea salts, Himalayan salt has its own unique style of taste, texture, and appearance. The texture is coarse and tends to be chewy when it is exposed to air. However, when it is hardened, it becomes more like fine sea salt, with a smooth and silky feel. The flavor is somewhat salty, with a slightly bitter taste. It also has a slight chlorogenic acid content that may help prevent bacterial growth.
