| Name: | Kosher_salt | | Plural names: | kosher_salt |
| Description: | | Kosher salt (sodium chloride) is the most commonly used salt in commercial kitchens today. Typically kosher salt, unlike common table salt, contains no additives (for example, iodine). Salt is obtained through various methods, mining inland deposits left from prehistoric oceans, or by evaporating sea water. The latter is typically referred to as sea salt, and has a different flavor than mined salt.
This salt gets its name not from following the guidelines of kosher foods as written in the Torah but rather because of its usage for making meats kosher. Ironically, nearly all salt is kosher, including ordinary table salt. Kosher salt grains are larger than regular table salt grains, so when meats are coated in kosher salt, the salt does not dissolve readily. The salt remains on the surface of the meat longer, allowing fluids to leach out of the meat.
Kosher salt can be used in nearly all applications, but it is not generally recommended for baking that uses small amounts of liquid (wet ingredients). If there is not enough liquid, the kosher salt will not dissolve sufficiently, and this can result in small bits of salt in the resulting product. In certain applications this is undesirable.
Chefs often prefer kosher salt because its texture allows the chef to pinch a larger quantity of salt and evenly sprinkle it on food.
One of the most ardent supporters of kosher salt cooking for the layman is Alton Brown, FoodTV's host of Good Eats. At least half of his recipes use it, and he often speaks of its value. |
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