Is there such a difference between kosher salt and regular table salt when
in solution such that recipes will specify using kosher salt to be dissolved
in the liquid?

> wrote:
> Is there such a difference between kosher salt and regular table salt
when
> in solution such that recipes will specify using kosher salt to be
dissolved
> in the liquid?

In solution there is no difference whatsover.

Sheldon

Hi: T;rue Kosher salt does not have the anticaking additive and no
potassium iodide.

Joe
> wrote in message
...
> Is there such a difference between kosher salt and regular table salt when
> in solution such that recipes will specify using kosher salt to be
> dissolved
> in the liquid?
>
>

Joe Yudelson wrote:
>True Kosher salt does not have the anticaking additive and no
> potassium iodide.

NOT true. Some brands of Kosher Salt do indeed contain anti-caking
compounds.

Sheldon

Joe Yudelson wrote:
> Hi: T;rue Kosher salt does not have the anticaking additive and no
> potassium iodide.
>

Some brands do. Morton's kosher salt contains sodium ferrocyanide to
prevent caking.

Kosher salt is crushed into little flakes, so it measures different than
table salt (it's fluffier, therefore it is less dense and you get less
salt per volumetric measure.) Other than that, it is no different than
non-iodized table salt. (and there is no reason it couldn't be iodized,
it just isn't)

Bob

zxcvbob wrote:
>
> Kosher salt is crushed into little flakes,

Kosher Salt is not formed into flakes by crushing, the flakes are
formed by stirring the salt slurry continously during evaporation.

> Other than that, it is no different than
> non-iodized table salt. (and there is no reason it couldn't be
iodized,
> it just isn't)

Kosher Salt is not iodized for a reason. Kosher Salt is primarilly
intended for kashering raw meat and during the process the iodine would
impart an off flavor.

Sheldon wrote:
> zxcvbob wrote:
>
>> Kosher salt is crushed into little flakes,
>
>
> Kosher Salt is not formed into flakes by crushing, the flakes are
> formed by stirring the salt slurry continously during evaporation.

I thought I read at diamondsalt.com, or someplace like that, that the
flakes were formed by crushing. I can't find it now, so maybe I just
imagined that part. The point was that the grains are shaped in little
flakes instead of cubes.

>
>> Other than that, it is no different than non-iodized table salt.
>> (and there is no reason it couldn't be iodized, it just isn't)
>
>
> Kosher Salt is not iodized for a reason. Kosher Salt is primarilly
> intended for kashering raw meat and during the process the iodine
> would impart an off flavor.


I know where the name "kosher" comes from. You are probably right about
not wanting iodine in the meat; my point was that adding iodine wouldn't
make the salt any less "kosher". Iodized table salt with anticaking
additives is still parve, and could be used for kashering meat -- it
just would not be an ideal use for it. (Pickling salt does a fine job
of kashering, it's just not as fast as kosher salt because it dissolves
more slowly)

It's amazing how many web sites say kosher salt is kosher because it has
no additives nor impurities.

Best regards,
Bob

It's amazing how many web sites say kosher salt is kosher because it
has
no additives nor impurities.


Best regards,
Bob


Yeah, ain't it amazing how many pinheads crap on the internet, just
like in real life.

Sheldon

I thought they were cut slice by slice by an old Jewish guy with
diamond cutter's tools.

-bwg
They call the wind Maria.

On 17 Feb 2005 13:12:27 -0800, "Sheldon" >
wrote:

>
>zxcvbob wrote:
>>
>> Kosher salt is crushed into little flakes,
>
>Kosher Salt is not formed into flakes by crushing, the flakes are
>formed by stirring the salt slurry continously during evaporation.
>
>> Other than that, it is no different than
>> non-iodized table salt. (and there is no reason it couldn't be
>iodized,
>> it just isn't)
>
>Kosher Salt is not iodized for a reason. Kosher Salt is primarilly
>intended for kashering raw meat and during the process the iodine would
>impart an off flavor.

Howdy,

I just opened a fresh box of Diamond Crystal Kosher salt:

Cubic crystals. Not flakes... 'Sorry.

All the best,



--
Kenneth

If you email... Please remove the "SPAMLESS."

"Joe Yudelson" > wrote in message
...
> Hi: T;rue Kosher salt does not have the anticaking additive and no
> potassium iodide.
>

Morton has anti-caking in their kosher salt, Diamond does not.

In article >,
"Joe Yudelson" > wrote:

> Hi: T;rue Kosher salt does not have the anticaking additive and no
> potassium iodide.

Kosher salt is flaked salt made to stick to the outside of meat. Whether
or not it has anti-caking additives isn't part of the definition. Morton
Kosher Salt, for example, contains anti-caking agents.

--
to respond (OT only), change "spamless.invalid" to "optonline.net"

<http://www.thecoffeefaq.com/>

wrote:

> Is there such a difference between kosher salt and regular table salt when
> in solution such that recipes will specify using kosher salt to be dissolved
> in the liquid?

There is some iodine in table salt. Recipes for smoking fish specify that you
not use table salt.

Dave Smith wrote:
> wrote:
>
> > Is there such a difference between kosher salt and regular table
salt when
> > in solution such that recipes will specify using kosher salt to be
dissolved
> > in the liquid?
>
> There is some iodine in table salt.

Only if it's "Iodized". Most table salt sold is marked "Non Iodized".

Btw, all salt is kosher. Salt marked "Kosher Salt" has only to do with
the configuration of its crystals, aS IN REFERENCE TO ITS "KASHERING"
ability... some brands of Kosher Salt do contain anti-caking compounds.
Anti-caking componds are also kosher, all chemicals/elements are
kosher, including iodine.

Sheldon

Sheldon wrote:

> > There is some iodine in table salt.
>
> Only if it's "Iodized". Most table salt sold is marked "Non Iodized".

In Canada, all table salt is iodized.

Dave Smith wrote:
>
> In Canada, all table salt is iodized.

For medical reasons I don't think so.

Regardless of the name brand on the packaging (ie. Diamond Crystal)
most of the world's marketed salt is a Cargill product, such questions
are answerd at: http://www.cargillsalt.com/cargillsalt/default.asp

Sheldon wrote:

> Dave Smith wrote:
> >
> > In Canada, all table salt is iodized.
>
> For medical reasons I don't think so.

All the "table salt" that I have bought here has been iodized. When you
suggested that not all table salt was iodized I did some surfing and found
several sources that said that all table salt in Canada is iodized, and it
is done for health reasons, namely to eliminate endemic goiter.



http://www.purifymind.com/Iodine.htm
http://www.vegansociety.com/html/foo...ion/iodine.php
http://www.flaxcouncil.ca/FlaxPrimer_Chptr11.pdf

In article >,
Dave Smith > wrote:

> There is some iodine in table salt. Recipes for smoking fish specify that you
> not use table salt.

There *can* be iodine in table salt, depending upon where you live and
the brand you buy.

--
to respond (OT only), change "spamless.invalid" to "optonline.net"

<http://www.thecoffeefaq.com/>

Scott wrote:

> In article >,
> Dave Smith > wrote:
>
> > There is some iodine in table salt. Recipes for smoking fish specify that you
> > not use table salt.
>
> There *can* be iodine in table salt, depending upon where you live and
> the brand you buy.

Yes. As I posted earlier, in the USA table salt may be iodized. In Canada table
salt is always iodized.

So now tell me, what do you use Kosher Salt for? I have a huge box of
it that I bought to put on hot pretzels on Superbowl Sunday. it's now
sitting, unused and unloved, in my kitchen cabinet. Recipe ideas?

On 17 Feb 2005 15:58:19 -0800, "Jude" >
wrote:

>So now tell me, what do you use Kosher Salt for? I have a huge box of
>it that I bought to put on hot pretzels on Superbowl Sunday. it's now
>sitting, unused and unloved, in my kitchen cabinet. Recipe ideas?

Hello,

(I will try to be brief)

It is salt.

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."

Jude boy wrote:
> So now tell me, what do you use Kosher Salt for? I have a huge box of
> it that I bought to put on hot pretzels on Superbowl Sunday.

There is such a thing as pretzel salt:, go he kingarthurflour.com

it's now
> sitting, unused and unloved, in my kitchen cabinet. Recipe ideas?

Sprinkle it on your wiseass, Jude boy! <g>

Ahahahahahahahahahahahahahahahahaha. . . .

"Jude" > wrote in message
oups.com...
> So now tell me, what do you use Kosher Salt for? I have a huge box of
> it that I bought to put on hot pretzels on Superbowl Sunday. it's now
> sitting, unused and unloved, in my kitchen cabinet. Recipe ideas?

Just about everything. It's just salt, and the advantage of
"kosher" salt in particular is in the larger grains/flakes. It's
easier to pick up with the fingers and sprinkle, and sticks
nicely to various things. I keep it in an offical Alton Brown
Sodium Chloride Containment Unit (no, I'm not THAT big
an Alton geek, but I've always liked the little flip-the-top-up
-with-yer-thumb container he's always using; see
www.altonbrown.com for details). Just be advised that
this form measures (by volume) a bit differently than regular
table salt - since the grains are larger, there's not as much
salt in "a teaspoon of salt" when you're using kosher. Adjust
recipes accordingly (increasing by something like 1.5X seems
about right).

Bob M.

In article >,
Dave Smith > wrote:

> Yes. As I posted earlier, in the USA table salt may be iodized. In Canada
> table
> salt is always iodized.

I posted that qualification with that in mind.

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Depends... taste for yourself... I taste a difference... The terms Kosher and non-iodized have become used interchangably even though they do NOT mean the same thing... Kosher is generally interpreted to mean clean and pure... Kosher salt would be interpreted to mean pure salt without any anti-caking agents or iodine suppliments added, prepared under rabblical supervision to insure proper processing and handling. Non-iodized table salt would be salt which does not have and iodine suppliment added, but may contain anti-caking additives... Canning salt should be pure salt but not necessarily prepared under rabblical supervision... For canning it is thought that ioding might cause off-colors in the product... The classic chemistry experiment to detect iodine or starch is to bring either questionable item in contact with a known. One of each produces a blue color... I haven't dumped table salt (iodized) on a piece of wet bread (starch) to see if it turns blue...
Wait until the TV chefs "discover" "sea salt"...