kosher vs table?

[twistertail]

I know there has been talk of this before but for some reason I cant find it. Whats the difference? And can I use reagular table salt instead of kosher, I think I remember to use like half the amount of table salt as what is called for if using kosher??

 

[ronp]

Table is bad,processed, better to use sea salt with the minerals still in it.

 

[richtee]

Yes- Kosher salt is a random more natural crystal shape. It's packing factor is not as high as table salts... an equivalent amount is approximately 2x table salt's amount.

Also table salt should not be used in brining, due to it's iodine content. This often leads to a "metallic" taste, and adds ALOT of iodine to the food. Many, myself included- have an iodine sensitivity, to varying degrees.

A good alternative to Kosher has been developed for ease of measurment- canning salt. Use it in equal amounts for table salt.

The sea or "natural" salts are not your best choice for brining, due to the mineral contents. For cooking applications of "salt to taste" they are fine, but their measurments can be tricky as well.

 

[Dutch]

Hey twistertail- There is a difference weight/volume wise between kosher and table salt. Back in Nov. '05 I did the following comparison...

Equipment used for measuring:
1/4 cup plastic measuring cup
electronic scale
6 in. metal pastry spreader

Mediums measured:
Morton's Kosher salt and Morton's Table salt

Method of measuring:
Measuring cup was over filled with salt and then scrapped level using the pastry spreader. The measuring cup was then emptied into the center of the scale tray.

Results:
1/4 cup of Kosher salt weighs 2 1/4 ounces.
1/4 cup of table salt weighs 2 7/8 ounces.

And like Rich said-table salt has iodine whereas kosher salt doesn't.