John Gaughan wrote:

> Sea salt has more trace minerals. Table salt is "purer" in the sense
> that is almost strictly NaCL. Kosher salt has slightly larger grains,
> and is kosher for whatever the Jews need kosher stuff for.

It isn't "kosher" so much as "for koshering". I like it as it has no
iodide. The *expensive* marine salt (fleur de sal) is a condiment I add
at the last minute. It tastes like a nice clean bay on a warm afternoon
smells. Ignore the "it is just expensive NaCl" comments. I saw what
happened with a man who'd never heard of such a thing tasted veggies
salted with it. He'd grown up on a fishing boat, and acted rather like a
cat does after catnip.
blacksalt

What is the difference in sea salt, kosher salt, table salt, etc?
Does it make a big difference in taste in specific recipes?
Thanks!!!

Mary

Mary King wrote:
> What is the difference in sea salt, kosher salt, table salt, etc?
> Does it make a big difference in taste in specific recipes?

Sea salt has more trace minerals. Table salt is "purer" in the sense
that is almost strictly NaCL. Kosher salt has slightly larger grains,
and is kosher for whatever the Jews need kosher stuff for.

For the most part it does not matter what you use, in a recipe they
should not influece the taste when compared to each other.

--
John Gaughan
http://www.johngaughan.net/

>Does it make a big difference in taste

There is no significant taste-related reason to prefer one over the other; it's
all sodium chloride with trace minerals that may slightly influence nutrition,
but not taste. The difference in texture may influence how ingredients behave
during preparation, however.

Neil

One big difference is in the grain size. Table salt is much finer than
kosher salt - the same volume of table salt will get you more salt than
kosher salt will.

--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Mary King" > wrote in message
...
> What is the difference in sea salt, kosher salt, table salt, etc?
> Does it make a big difference in taste in specific recipes?
> Thanks!!!
>
> Mary
>

In article >,
Mary King > wrote:

> What is the difference in sea salt, kosher salt, table salt, etc?
> Does it make a big difference in taste in specific recipes?
> Thanks!!!

It depends upon use.
Some people claim that they can taste a difference in sea salt; I don't
think that's generally true, except for some "exotic" sea salts, maybe.
Otherwise, it's largely a matter of granule size/shape, plus some
additives.

Table salt usually has flowing agents added, to prevent clumping; it may
also contain iodine.

Kosher salt contains largish "flakes" of salt; this means you get less
salt per given volume, so you may screw up measures based upon volumes
of table salt--i.e., you'll add too little. I believe the weight/volume
difference varies between brands of kosher salt. Kosher salt does not
contain iodine, but some brands have additives to prevent caking (e.g.,
Morton kosher salt has a freeflowing agent).

Pickling salt is a very fine salt without any additives (which can cloud
or discolor pickles). It also dissolves easily in cold water, ideal for
non-boiled brines.

--
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In article >,
John Gaughan > wrote:

> Sea salt has more trace minerals. Table salt is "purer" in the sense
> that is almost strictly NaCL. Kosher salt has slightly larger grains,
> and is kosher for whatever the Jews need kosher stuff for.

All salt is kosher. Kosher salt is so named because it's used to kosher
meat--it removes the blood, which is forbidden for consumption.

--
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please mail OT responses only

"Mary King" > wrote in message
...
> What is the difference in sea salt, kosher salt, table salt, etc?
> Does it make a big difference in taste in specific recipes?
> Thanks!!!
>
> Mary

See below from "Epicurious"


Dimitri


salt
Today salt is inexpensive and universally available, but that wasn't always
the case. Because of its importance in food preservation and the fact that
the human body requires it (for the regulation of fluid balance), salt has
been an extremely valuable commodity throughout the ages. It was even once
used as a method of exchange - Roman soldiers received a salt allowance as
part of their pay. Salt was valued by the ancient Hebrews and Greeks,
throughout the Middle Ages and well into the 19th century when it began to
become more plentiful and therefore reasonable in price. Salt (sodium
chloride) comes either from salt mines or from the sea. Most of today's salt
is mined and comes from large deposits left by dried salt lakes throughout
the world. Table salt, a fine-grained refined salt with additives that make
it free-flowing, is mainly used in cooking and as a table condiment. Iodized
salt is table salt with added iodine (sodium iodide) - particularly
important in areas that lack natural iodine, an important preventative for
hypothyroidism. Kosher salt is an additive-free coarse-grained salt. It's
used by some Jews in the preparation of meat, as well as by gourmet cooks
who prefer its texture and flavor. Sea salt is the type used down through
the ages and is the result of the evaporation of sea water - the more costly
of the two processes. It comes in fine-grained or larger crystals. Rock salt
has a grayish cast because it's not as refined as other salts, which means
it retains more minerals and harmless impurities. It comes in chunky
crystals and is used predominantly as a bed on which to serve baked oysters
and clams and to combine with ice to make ice cream in crank-style ice-cream
makers. Pickling salt is a fine-grained salt used to make brines for
pickles, sauerkraut, etc. It contains no additives, which would cloud the
brine. Sour salt (see CITRIC ACID), also called citric salt, is extracted
from acidic fruits, such as lemons and limes. It's used to add tartness to
traditional dishes like BORSCHT. Seasoned salt is regular salt combined with
other flavoring ingredients, examples being onion salt, garlic salt and
celery salt. Salt substitutes, frequently used by those on low-salt diets,
are products containing little or no sodium.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

> bruthe lithsped
>
>I would like to offer some further information. First, consider
>buying the book titled, "Salt World History". Outstanding! A NT
>Times best selller, we offer it for sale via our web site.

Get outta here with your friggin' selling stuff, CREEP!

Anything anyone could ever want to know about salt can be found here, for free:
http://www.saltinstitute.org


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

wrote:

> Third, there are several reasons that either Kosher-style or Sea-Salt
> will be far superior to table salt. One, the addition of iodine to
> address a nutritional deficiency is largely outdated,


Outdated? Goiters are back in style? Granted there are other places to
get iodine, but there's still a lot to be said for putting it in salt.

--Lia

wrote in message om>...

> Sea Salt on the other hand include other natural salts beside NaCl.
> It also includes trace minerals such as magnesium that certainly have
> nutritional value. The flavor is far better by almost any measure.

Question: How much sea salt would one need to eat to get a
nutritionally meaningful dosage of these trace minerals?

>
> Bruce
> www.pepper-passion.com

-bwg