jake > wrote:

> I keep coming across recipes that call for kosher salt. The recipes
> typically are from the US.
>
> I have never came across that tem in European recipes , not even in
> Jewish recipes. I suspect kosher salt has the same effects in recipes as
> pretty much any other salt. So why do recipes call for ti? To make them
> kosher? Anone know?

See section 1.9 of the rec.food.cooking FAQ.
<http://vsack.bei.t-online.de/rfc_faq.html>

Victor

Hello,

I keep coming across recipes that call for kosher salt. The recipes
typically are from the US.

I have never came across that tem in European recipes , not even in
Jewish recipes. I suspect kosher salt has the same effects in recipes as
pretty much any other salt. So why do recipes call for ti? To make them
kosher? Anone know?

"jake" > wrote in message
. nl...
> Hello,
>
> I keep coming across recipes that call for kosher salt. The recipes typically
> are from the US.
>
> I have never came across that tem in European recipes , not even in Jewish
> recipes. I suspect kosher salt has the same effects in recipes as pretty much
> any other salt. So why do recipes call for ti? To make them kosher? Anone
> know?

More than you want to know - but it is easier to handle than regular salt.

From Epicurious:

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

Dimitri

On Fri, 26 Aug 2005 00:03:02 +0200, jake > wrote:

>Hello,
>
>I keep coming across recipes that call for kosher salt. The recipes
>typically are from the US.
>
>I have never came across that tem in European recipes , not even in
>Jewish recipes. I suspect kosher salt has the same effects in recipes as
>pretty much any other salt. So why do recipes call for ti? To make them
>kosher? Anone know?

Kosher salt is just a coarse grained salt that was popular for koshering
meat. When applied prior to serving its grains tend to hold shape
longer before dissolving giving an interesting taste sensation. When
used in the cooking process, there is not much difference from using
table salt other than kosher salt is never iodized and table salt may
be.

As for proportions, by weight they are the same. By volume, kosher salt
it less dense. 4 tsp of table salt is the same as 5 tsp of Morton's
Kosher Salt is the same as 8 tsp of Diamond Kosher Salt.

joke wrote:
>
> I keep coming across recipes that call for kosher salt. The recipes
> typically are from the US.
>
> I have never came across that tem in European recipes , not even in
> Jewish recipes. I suspect kosher salt has the same effects in recipes as
> pretty much any other salt. So why do recipes call for ti? To make them
> kosher? Anone know?

For the same reason a pretzel recipe calls for pretzel salt, it's how
the recipe is written... btw, all salt is kosher... so if jewish things
offend you simply use some other course grained salt, pickling salt
will substitute perfectly.

Sheldon

Sheldon wrote:
> joke wrote:
> >
> > I keep coming across recipes that call for kosher salt. The recipes
> > typically are from the US.
> >
> > I have never came across that tem in European recipes , not even in
> > Jewish recipes. I suspect kosher salt has the same effects in recipes as
> > pretty much any other salt. So why do recipes call for ti? To make them
> > kosher? Anone know?
>
> For the same reason a pretzel recipe calls for pretzel salt, it's how
> the recipe is written... btw, all salt is kosher... so if jewish things
> offend you simply use some other 'coArse' grained salt, pickling salt
> will substitute perfectly.
>
> Sheldon

"Kosher" simply means that it meets dietary and religous requirements
for Jews.
Any coarse salt, (w/o additives) will do.

If you taste Kosher and table salt side by side, the Kosher wins hands down.
One should look carefully at the volume differences of the poster above.

"jake" > wrote in message
. nl...
> Hello,
>
> I keep coming across recipes that call for kosher salt. The recipes
> typically are from the US.
>
> I have never came across that tem in European recipes , not even in Jewish
> recipes. I suspect kosher salt has the same effects in recipes as pretty
> much any other salt. So why do recipes call for ti? To make them kosher?
> Anone know?
>

wrote:
> "Kosher" simply means that it meets dietary and religous requirements
> for Jews.

Nope. It is the sort of salt that is used for kashering meat- the meat
is liberally doused with this stuff to speed blood removal. All plant
matter and edible minerals are kosher, as long as they do not have a
chance to contact any substance that is not kosher, or utensil that has
been touched by something that is not kosher.

> Any coarse salt, (w/o additives) will do.
>


--

saerah

"It's not a gimmick, it's an incentive."- asterbark, afca

aware of the manifold possibilities of the future

"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß

On Thu, 25 Aug 2005 21:37:06 -0700, Kent wrote:

> If you taste Kosher and table salt side by side, the Kosher wins hands down.

I *just* did a taste test and the only difference was texture.

The bigger grains gave a bigger blow to my tastebuds than the finer
table salt . I realized quickly that my tastebuds had been numbed by
the first wine I'd tasted.

sf wrote:
> On Thu, 25 Aug 2005 21:37:06 -0700, Kent wrote:
>
>> If you taste Kosher and table salt side by side, the Kosher wins
>> hands down.
>
> I *just* did a taste test and the only difference was texture.
>
> The bigger grains gave a bigger blow to my tastebuds than the finer
> table salt . I realized quickly that my tastebuds had been numbed by
> the first wine I'd tasted.

The first wine? <G>

jake wrote:
> Hello,
>
> I keep coming across recipes that call for kosher salt. The recipes
> typically are from the US.
>
> I have never came across that tem in European recipes , not even in
> Jewish recipes. I suspect kosher salt has the same effects in recipes as
> pretty much any other salt. So why do recipes call for ti? To make them
> kosher? Anone know?

What gets me is how much salt - period - is in most recipes and is used
by cooks on TV. Yuck! I don't know how they taste anything but salt
when the dish is finished.

This also rings true for most pre-packaged foods and most restaurant
foods as well.

-L.

"-L." > wrote in message
ups.com...
>
> jake wrote:
> > Hello,
> >
> > I keep coming across recipes that call for kosher salt. The recipes
> > typically are from the US.
> >
> > I have never came across that tem in European recipes , not even in
> > Jewish recipes. I suspect kosher salt has the same effects in recipes as
> > pretty much any other salt. So why do recipes call for ti? To make them
> > kosher? Anone know?
>
> What gets me is how much salt - period - is in most recipes and is used
> by cooks on TV. Yuck! I don't know how they taste anything but salt
> when the dish is finished.
>
> This also rings true for most pre-packaged foods and most restaurant
> foods as well.
>
> -L.
>

I agree, I watch these cooks on TV and they add a *ton* of salt. I don't
usually salt hardly anything except my husband's eggs. I also use salt in
soups, but that's about it. No one seems to notice that my food isn't
salty.

kili

wrote:
> "Kosher" simply means that it meets dietary and religous requirements
> for Jews.
> Any coarse salt, (w/o additives) will do.

No, some brands of kosher salt contain additives... the additives are
kosher too, in fact all salt is kosher, in fact all salts are kosher...
if salts weren't kosher those who keep kosher would need to leave this
planet.

Sheldon

Kent wrote:
> If you taste Kosher and table salt side by side, the Kosher wins hands down.

Wins what???? Pure NACL all tastes the same... many cooks choose kosher
salt, but soley because the grains are larger making it easier to
handle physically.

Sheldon

In article >,
jake > wrote:

> Hello,
>
> I keep coming across recipes that call for kosher salt. The recipes
> typically are from the US.
>
> I have never came across that tem in European recipes , not even in
> Jewish recipes. I suspect kosher salt has the same effects in recipes as
> pretty much any other salt. So why do recipes call for ti? To make them
> kosher? Anone know?

Google is your friend. Go to http://www.google.com and search
for the term "Kosher salt" and you'll find lots of information. Suffice
it to say that your assumption is wrong.

Thank you every for your answers. Very, very informative (if that's a
word in English). I have enjoyed reading your answers and will treat
salt with more respect now!

On Fri, 26 Aug 2005 04:08:41 -0500, jmcquown wrote:

> sf wrote:
> > On Thu, 25 Aug 2005 21:37:06 -0700, Kent wrote:
> >
> >> If you taste Kosher and table salt side by side, the Kosher wins
> >> hands down.
> >
> > I *just* did a taste test and the only difference was texture.
> >
> > The bigger grains gave a bigger blow to my tastebuds than the finer
> > table salt . I realized quickly that my tastebuds had been numbed by
> > the first wine I'd tasted.
>
> The first wine? <G>
>
Yep... it dulls your taste buds (and your mind).

sf wrote:
> On Fri, 26 Aug 2005 04:08:41 -0500, jmcquown wrote:
>
>> sf wrote:
>> > On Thu, 25 Aug 2005 21:37:06 -0700, Kent wrote:
>> >
>> >> If you taste Kosher and table salt side by side, the Kosher wins
>> >> hands down.
>> >
>> > I *just* did a taste test and the only difference was texture.
>> >
>> > The bigger grains gave a bigger blow to my tastebuds than the
>> finer > table salt . I realized quickly that my tastebuds had been
>> numbed by > the first wine I'd tasted.
>>
>> The first wine? <G>
>>
> Yep... it dulls your taste buds (and your mind).

Unless you serve it with cheese... uh, not the kosher salty stuff

"Kosher" means it conforms to to the dietary laws of Judaism.

On 3 Sep 2005 15:01:58 -0700, "
> connected the dots and wrote:

~"Kosher" means it conforms to to the dietary laws of Judaism.

Kosher salt is a large grained salt used in the koshering process for
meat and chicken. Because of the large grains, lack of iodine to
alter the taste, it is used by chefs and other cooks as seasoning, and
also as a flavoring at the end of cooking since the crystals do not
melt as quickly and therefore add a "bright" flavor to the food.

maixne in ri

maxine in ri wrote on 04 Sep 2005 in rec.food.cooking

> On 3 Sep 2005 15:01:58 -0700, "
> > connected the dots and wrote:
>
> ~"Kosher" means it conforms to to the dietary laws of Judaism.
>
> Kosher salt is a large grained salt used in the koshering process for
> meat and chicken. Because of the large grains, lack of iodine to
> alter the taste, it is used by chefs and other cooks as seasoning, and
> also as a flavoring at the end of cooking since the crystals do not
> melt as quickly and therefore add a "bright" flavor to the food.
>
> maixne in ri
>

Course Grain Pickling Salt is cheaper and works as well, for cooking
purposes.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

On Sun, 04 Sep 2005 15:30:03 GMT, Mr Libido Incognito >
connected the dots and wrote:

~maxine in ri wrote on 04 Sep 2005 in rec.food.cooking
~
~> On 3 Sep 2005 15:01:58 -0700, "
~> > connected the dots and wrote:
~>
~> ~"Kosher" means it conforms to to the dietary laws of Judaism.
~>
~> Kosher salt is a large grained salt used in the koshering process
for
~> meat and chicken. Because of the large grains, lack of iodine to
~> alter the taste, it is used by chefs and other cooks as seasoning,
and
~> also as a flavoring at the end of cooking since the crystals do not
~> melt as quickly and therefore add a "bright" flavor to the food.
~>
~> maixne in ri
~>
~
~Course Grain Pickling Salt is cheaper and works as well, for cooking
~purposes.

Do any of the recipe producers recommend CGP salt? Most of the time
when I see recipes posted in the food magazines or tv cooking shows,
they call for "kosher salt". I'm surprized that they don't call for
Antarctic Sea salt or some other exotic sal du mer.

maxine in ri

"maxine in ri" > wrote in message
...
> On Sun, 04 Sep 2005 15:30:03 GMT, Mr Libido Incognito >
> connected the dots and wrote:
>
> ~maxine in ri wrote on 04 Sep 2005 in rec.food.cooking
> ~
> ~> On 3 Sep 2005 15:01:58 -0700, "
> ~> > connected the dots and wrote:
> ~>
> ~> ~"Kosher" means it conforms to to the dietary laws of Judaism.
> ~>
> ~> Kosher salt is a large grained salt used in the koshering process
> for
> ~> meat and chicken. Because of the large grains, lack of iodine to
> ~> alter the taste, it is used by chefs and other cooks as seasoning,
> and
> ~> also as a flavoring at the end of cooking since the crystals do not
> ~> melt as quickly and therefore add a "bright" flavor to the food.
> ~>
> ~> maixne in ri
> ~>
> ~
> ~Course Grain Pickling Salt is cheaper and works as well, for cooking
> ~purposes.
>
> Do any of the recipe producers recommend CGP salt? Most of the time
> when I see recipes posted in the food magazines or tv cooking shows,
> they call for "kosher salt". I'm surprized that they don't call for
> Antarctic Sea salt or some other exotic sal du mer.
>
> maxine in ri

Maybe that's just an easy way to say: salt with no additives?
Dee Dee

On Mon, 5 Sep 2005 12:38:18 -0400, Dee Randall wrote:
>
> "maxine in ri" > wrote in message
> ...

> > ~Course Grain Pickling Salt is cheaper and works as well, for cooking
> > ~purposes.
> >
> > Do any of the recipe producers recommend CGP salt? Most of the time
> > when I see recipes posted in the food magazines or tv cooking shows,
> > they call for "kosher salt". I'm surprized that they don't call for
> > Antarctic Sea salt or some other exotic sal du mer.
> >
> > maxine in ri
>
> Maybe that's just an easy way to say: salt with no additives?
> Dee Dee
>
Then they should state it clearly! Who understands immediately that
"kosher salt" means no additives (if they don't keep kosher and don't
know anyone who does) without someone telling them directly? I
thought recipes were talking only about grain size up to this point in
time.

"sf" > wrote in message

>> Maybe that's just an easy way to say: salt with no additives?
>> Dee Dee
>>
> Then they should state it clearly! Who understands immediately that
> "kosher salt" means no additives (if they don't keep kosher and don't
> know anyone who does) without someone telling them directly? I
> thought recipes were talking only about grain size up to this point in
> time.

First of all, all salt can be considered kosher. Not all kosher salt is
additive free. Diamond brand is, Morton's is not. The reason kosher salts
is made the way it is, is so that the flakes will draw the blood from meat
in the koshering process.

If you are using a weight measure, all salts will have the same chemical
content in the recipe. Kosher salt, due to the flake, has less weight in a
given volume so a teaspoon of kosher versus a teaspoon of table salt will
have different weights and different effects on the outcome of the recipe.
If a recipe calls for kosher salt by volume, reduce that by about 1/3 for
table salt.

Kosher salt is popular because people like the flake structure and the
tongue feel in certain uses.
--
Ed
http://pages.cthome.net/edhome/

sf wrote:
>
> On Mon, 5 Sep 2005 12:38:18 -0400, Dee Randall wrote:
> >
> > "maxine in ri" > wrote in message
> > ...
>
> > > ~Course Grain Pickling Salt is cheaper and works as well, for cooking
> > > ~purposes.
> > >
> > > Do any of the recipe producers recommend CGP salt? Most of the time
> > > when I see recipes posted in the food magazines or tv cooking shows,
> > > they call for "kosher salt". I'm surprized that they don't call for
> > > Antarctic Sea salt or some other exotic sal du mer.
> > >
> > > maxine in ri
> >
> > Maybe that's just an easy way to say: salt with no additives?
> > Dee Dee
> >
> Then they should state it clearly! Who understands immediately that
> "kosher salt" means no additives (if they don't keep kosher and don't
> know anyone who does) without someone telling them directly? I
> thought recipes were talking only about grain size up to this point in
> time.

Anyway that isn't entirely true. There is at least one brand of American
'kosher' salt that does contain additives (to keep it flowing).

On Tue, 06 Sep 2005 03:14:32 GMT, "Edwin Pawlowski" >
wrote:

>
>"sf" > wrote in message
>
>>> Maybe that's just an easy way to say: salt with no additives?
>>> Dee Dee
>>>
>> Then they should state it clearly! Who understands immediately that
>> "kosher salt" means no additives (if they don't keep kosher and don't
>> know anyone who does) without someone telling them directly? I
>> thought recipes were talking only about grain size up to this point in
>> time.
>
>First of all, all salt can be considered kosher. Not all kosher salt is
>additive free. Diamond brand is, Morton's is not. The reason kosher salts
>is made the way it is, is so that the flakes will draw the blood from meat
>in the koshering process.
>
>If you are using a weight measure, all salts will have the same chemical
>content in the recipe. Kosher salt, due to the flake, has less weight in a
>given volume so a teaspoon of kosher versus a teaspoon of table salt will
>have different weights and different effects on the outcome of the recipe.
>If a recipe calls for kosher salt by volume, reduce that by about 1/3 for
>table salt.

Start with half, not 2/3rds. Diamond Brand Kosher salt is even less
dense than Morton's. 4 tsp of table salt is the same as 5 tsp of
Morton's Kosher Salt. 4 tsp of table salt is the same as 8 tsp of
Diamond Kosher Salt

Sorry All,

But...

There are different types of salt, some coarse, some fine. Some have
additives, some don't. There may be subtle differences in flavor
depending on where they came from, but all salt is chemically the same.


"Kosher" means that it conforms to the dietary laws of Judaism.

Nothing else.
..

Agree. But it also has a a larger grain size than table salt, is
course, is more porus and therefor desoulves faster in liquid. I also
find it less "salty" tasting per tsp.




On 11 Sep 2005 13:25:00 -0700, "
> wrote:

>Sorry All,
>
>But...
>
>There are different types of salt, some coarse, some fine. Some have
>additives, some don't. There may be subtle differences in flavor
>depending on where they came from, but all salt is chemically the same.
>
>
>"Kosher" means that it conforms to the dietary laws of Judaism.
>
>Nothing else.
>.

wrote:
> Sorry All,
>
> But...
>
> There are different types of salt, some coarse, some fine. Some have
> additives, some don't. There may be subtle differences in flavor
> depending on where they came from, but all salt is chemically the same.
>
>
> "Kosher" means that it conforms to the dietary laws of Judaism.
>
> Nothing else.
> .

No apology is needed. You're just plain wrong. To insist otherwise
betrays your ignorance.

Are you arguing that salt not labelled "Kosher" does not conform to
Jewish dietary laws? Or are you arguing that such non-kosher-labelled
salt does comform to Jewish dietary laws but so does "kosher salt?" Or
are you arguing that such non-labelled salt conforms to Jewish dietary
laws and declining to take a position on the kashruth of non-labelled
salt?

-bwg

It is possible for salt not labeled "Kosher" to meet the standards of
Kosher salt, but if it is not labelled "Kosher" it doesn't conform to
the dietary laws of Judaism.

You're just plain wrong. To insist otherwise
betrays your ignorance.

You are ignorent of the facts.

Any food product labelled "Kosher" must conform to the dietary laws of
Judaism.

I'm not arguing, I'm stating a fact.

"Kosher" on any label means that the product conforms to the dietary
laws of Judaism.

Nothing else.

> wrote in message
oups.com...
> It is possible for salt not labeled "Kosher" to meet the standards of
> Kosher salt, but if it is not labelled "Kosher" it doesn't conform to
> the dietary laws of Judaism.

Sigh. Read the following, in its entirety:

http://en.wikipedia.org/wiki/Kosher

"Kosher salt" is actually nothing special, from the standpoint of whether
or not it is acceptable under the dietary laws of Judaism; any salt, as
long as it would not be contaminated by various items or processes,
could still be used by a Jew observing kashrut ("keeping kosher").
The use of the word "kosher" in labelling is also no guarantee of
conformance with the Jewish dietary laws, as many laws which proposed
to govern this (at least in the U.S.) have been struck down over the
years as unconstitutional. What DOES identify certain products as
"kosher" in the sense you mean is the presence of a "hechsher," a
graphical symbol certifying the item in question as having been
prepared, etc., per the requirements of the law and certified as such
by a rabbinical authority.

Morton "Kosher Salt", just for one example, is both labelled as
such AND carries the "hechsher" certifying it as kosher in the
dietary-law sense. But the name is actually the common one
for salt of this type, and technically, this stuff is referred to as
"kashering salt" - salt which has been processed in such a way as
to form it into large, coarse flakes, which are ideal for the "kashering"
of meat - among other things. But there's no requirement in
Jewish dietary law that says that only salt of this type is "kosher"
for consumption by Jews. It's just that this type, through its
association with the kashering process, has come to be known,
commonly, as "kosher salt."

>
> You're just plain wrong. To insist otherwise
> betrays your ignorance.
>
> You are ignorent of the facts.
>
> Any food product labelled "Kosher" must conform to the dietary laws of
> Judaism.

Simply not so; again, please read the above page in its entirety,
and especially note that laws regarding the use of the word "kosher"
in labelling have only been applied in some states, and in general
are no longer in force. "Kosher salt" is a common name, not a
legally-defined (or legally required) one.

Nor is it even the case that a product MUST be labelled "kosher"
in order to BE kosher; carrying the hechsher symbol is a certification
of a food being kosher, but that does not make all foods not
carrying this symbol to be non-kosher. An observant Jew would
simply be "safer" sticking with food that carried the rabbinical
certification.


Bob "Not Jewish, but once lived with a VERY observant Jew" M.

Simply impossible to buy packaged salt in America that is not "approved" for
sale and thus "taxed" by a rabbinical organization .

If a salt were not kosher the above statement would still be true. As of
about ten years ago the tax was $10,000 per salt processing location.

If anyone wants to quarrel with statement please give us an example AND AN
ADDRESS of a salt marketed in America that isn't so approved.

Arri London wrote:
> sf wrote:
> >
> > On Mon, 5 Sep 2005 12:38:18 -0400, Dee Randall wrote:
> > >
> > > "maxine in ri" > wrote in message
> > > ...
> >
> > > > ~Course Grain Pickling Salt is cheaper and works as well, for cooking
> > > > ~purposes.
> > > >
> > > > Do any of the recipe producers recommend CGP salt? Most of the time
> > > > when I see recipes posted in the food magazines or tv cooking shows,
> > > > they call for "kosher salt". I'm surprized that they don't call for
> > > > Antarctic Sea salt or some other exotic sal du mer.
> > > >
> > > > maxine in ri
> > >
> > > Maybe that's just an easy way to say: salt with no additives?
> > > Dee Dee
> > >
> > Then they should state it clearly! Who understands immediately that
> > "kosher salt" means no additives (if they don't keep kosher and don't
> > know anyone who does) without someone telling them directly? I
> > thought recipes were talking only about grain size up to this point in
> > time.
>
> Anyway that isn't entirely true. There is at least one brand of American
> 'kosher' salt that does contain additives (to keep it flowing).

The additives are kosher, ALL chemical compounds are kosher, ALL salt
is kosher. "Kosher Salt" is not named "Kosher Salt" because it is
kosher, it's named "Kosher Salt" because it is of the generally
accepted configuration for use in kashering, like pickling salt is
called pickling salt because it's composition is more appropriate for
pickling, but any salt can be used for pickling, just like any salt can
be used for kashering. Again, ALL salt is kosher, the friggin' oceans
are kosher, all of them... in fact this entire planet and all the
elements of which it's composed is kosher. Btw, for the GED failures,
salt is not a food.

What a bunch of ignoraunses... sheesh!


Sheldon