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Kosher Salt

post #1 of 15
Thread Starter 
Hello, just curious to see why alot of recipes i see on the forum call for Kosher Salt instead of regular salt or Sea Salt etc etc
post #2 of 15
Kosher Salt is not idionized like table salt it is also courser. As to why not sea salt I honestly don't know that one
post #3 of 15
I went to get some kosher salt on turkey day and they were out, had to pay a pretty penny for the fancy sea salt, I now keep a few extra boxes in the pantry. Things Ive learned to stock up on, Charcoal, Smoking Wood, Kosher Salt. icon_smile.gif
post #4 of 15
As Pineywoods mentioned, and a note on sea salt: the salt will have slightly differing and sometimes distinct flavors, depending on the region it comes from, so there can be some slight twists when it's used for cooking in how the finished goods may taste.

I like to keep 2-3 4lb boxes of kosher on hand at all times. We have some run-of-the-mill sea salt in the spice cabinet, but I can't remember ever using it with smoked foods myself...just a preference I guess, and it's easier to duplicate recipes, as kosher is pretty widely available.

post #5 of 15
I too have eliminated ALL iodionized salt from my home. There is too much good salt at reasonable prices for anyone to use the other - Just bought all new spices for our new MH and got some great salt at .99 store for just .99 - Once you switch you will not go back
post #6 of 15
From Food Network...

Iodine is needed for the normal metabolism of cells. Without enough iodine, the thyroid cells and the thyroid gland become enlarged. Deficiency happens more often in women than in men, and is more common in pregnant women and older children. Getting enough iodine in the diet may prevent a form of physical and mental retardation called cretinism. Cretinism is very rare in the U.S. because iodine deficiency is generally not a problem.

We use both, iodized salt at the table and kosher when cooking.
post #7 of 15
I use Kosher exclusively for cooking, brining etc. for me, the size of the granuals makes it very easy to control the amount I am using...I keep it in a small ramakin on my stove, countertop etc and use it by the pinch and we move it to the table for meals; we haven't had a traditional salt shaker in our house in years...when we go somewhere to eat and have to use traditional fine ground table salt it always seems sort of bitter and "too salty"... even my kids notice it!!!
I have several different sea salts...I had a chance to eat at a place in florida a couple years ago that specialized in salts...even served food on slabs of salt...when different salts can be tasted side by side there is an amazing difference. I bought a small container of Fleur De Sel which is hand raked sea salt from france; my wife thought I was crazy (and to be honest I wasn't sure it would live up to its $8.00 reputation) but when used to finish a dish just before serving, there really is a difference; somehow it just seems "brighter".
post #8 of 15
I guess I am a "savvy"

For the cook's purposes, the main difference between salts is in their texture. Table salt's fine granules dissolve quickly, making it the preferred salt of bakers. Sea salt and kosher salt possess larger, irregular grains that add a delightful crunch and hit of briny flavor when sprinkled on food at the last minute. Generally, savvy cooks prefer kosher salt when cooking, since its coarse texture is easier to take a pinch of when seasoning savory dishes.
post #9 of 15
I use Kosher salt and canning salt for my smoking. Just anything that isn't idionized
post #10 of 15
This may provide some interesting reading on salt.
post #11 of 15
It sounds like everyone has given you the low down on the salt products. I also have used the sea salt and kosher salt here in the house and I would have to look for some regular salt.
post #12 of 15
Thread Starter 
Thanks everyone for all the great information!!! This sure answered my question.

This forum is so helpful
post #13 of 15

Kosher for me

I use Kosher salt, pretty much for the same reasons as all of the others who posted, I buy it at a restaurant supply store near me for $2 for a 3lb box
post #14 of 15
Kosher and sea salt only. Much more "cook friendly". You have a lot more room for error using Kosher than table salt.
post #15 of 15
Since even with kosher salts there is a difference in crystal size and weight depending on the brand, it's best to make brines using weight instead of volume measurements. ~ 1.5 lbs of salt to one gal of water is roughly a 15% brine.
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