Sea salt comes from evaporated sea water. There are many varieties, some imparting a bit of flavor and others taking on the color of the rocks that the water collected on. Kosher salt is pure salt, often from a salt mine, that has no additives. Table salt, for instance is frequently iodized, which means that iodine has been added. Iodine is an important micro-nutrient and US salt producers began iodising table salt at the request of the US government starting in 1923. Most chefs will use kosher salt (also referred to as coarse salt) because it imparts a truer flavor and helps bring out the flavors of the food it has been added to. Table salt, for the average home baker, should be used rather than coarse or kosher salt to baking recipes because it dissolves easier.
Dale,
Kosher salt and sea salt are 99.5 percent identical – they’re both sodium chloride. And, in fact, Kosher salt is also sea salt, but it was laid down in seas millions of years ago then buried under sediment. Kosher salt is also refined just as table salt is by dissolving it in water and then removing everything except the sodium chloride which is recrystalized. Both table salt and some Kosher salts have additives to prevent it from clumping in humidity.
As Chef Jim noted, “sea salt” is distinguished by the fact it isn’t refined and so includes impurities which can impart flavors not found in refined salt. It is also less uniform in the size of the crystals (which adds textural interest) and it often clumps, which also adds texture.
One thing Jim failed to mention was that kosher salt is popular with chefs because it’s easier to pinch and sprinkle with your fingers than table salt. This characteristic makes it easier to control the amount of salt you use in a dish.
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Sea salt comes from evaporated sea water. There are many varieties, some imparting a bit of flavor and others taking on the color of the rocks that the water collected on. Kosher salt is pure salt, often from a salt mine, that has no additives. Table salt, for instance is frequently iodized, which means that iodine has been added. Iodine is an important micro-nutrient and US salt producers began iodising table salt at the request of the US government starting in 1923. Most chefs will use kosher salt (also referred to as coarse salt) because it imparts a truer flavor and helps bring out the flavors of the food it has been added to. Table salt, for the average home baker, should be used rather than coarse or kosher salt to baking recipes because it dissolves easier.
Dale,
Kosher salt and sea salt are 99.5 percent identical – they’re both sodium chloride. And, in fact, Kosher salt is also sea salt, but it was laid down in seas millions of years ago then buried under sediment. Kosher salt is also refined just as table salt is by dissolving it in water and then removing everything except the sodium chloride which is recrystalized. Both table salt and some Kosher salts have additives to prevent it from clumping in humidity.
As Chef Jim noted, “sea salt” is distinguished by the fact it isn’t refined and so includes impurities which can impart flavors not found in refined salt. It is also less uniform in the size of the crystals (which adds textural interest) and it often clumps, which also adds texture.
One thing Jim failed to mention was that kosher salt is popular with chefs because it’s easier to pinch and sprinkle with your fingers than table salt. This characteristic makes it easier to control the amount of salt you use in a dish.
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