Speaking of brining I have another question for the smartys here what is the difference between kosher salt, regular salt, sea salt, and pickling/canning salt.
Wow that alot of salts
Wow that alot of salts
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Brining chicken
- Thread starter 91mustang
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Kosher and canning are the same...with one BIG exception. Measuring. Canning salt measures the same as table, or "regular" salt. Kosher takes more room...the crystals are bigger and not uniform. I have heard increase VOLUME measurments.. EG: "tablespoon", "cup" by 1/3 to 1/2 when using Kosher.
And "regular" salt is not regular at all. It has added iodine, which will throw a brine all off kilter.
Sea salt is probably more the "regular" salt as it is just that. Evap'd seawater. It has many trace minerals, and I have never heard of any negatives in brining use, but I would be suspect of it in this capacity. Not only for mineral content, but the accurate measurment. Unless you use weights and not volumes, that is.
And "regular" salt is not regular at all. It has added iodine, which will throw a brine all off kilter.
Sea salt is probably more the "regular" salt as it is just that. Evap'd seawater. It has many trace minerals, and I have never heard of any negatives in brining use, but I would be suspect of it in this capacity. Not only for mineral content, but the accurate measurment. Unless you use weights and not volumes, that is.
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