What is Kosher Salt and Table Salt?
When it comes to cooking or baking, there are countless types of salts available in the market. Two of the most popular and commonly used are kosher salt and table salt. But what is the difference between the two and is one better than the other?
Kosher salt is a course-grained salt that is commonly used in Jewish cuisine. It is called kosher salt because it is used in the koshering process to remove blood from meat. However, many non-Jewish home cooks and chefs consider kosher salt to be their go-to salt for cooking and baking.
One of the main differences between kosher salt and table salt is their texture. Kosher salt is coarser than table salt, which makes it easier to control the amount of salt added to a dish. The larger grains also dissolve more slowly, giving the cook more time to adjust the seasoning. Because of its size, kosher salt is also popular for seasoning meat.
Table salt is a fine-grained salt that is commonly found on most kitchen tables across the world. It is made by removing minerals from rock salt and then adding iodine to it for nutritional purposes.
The main difference between table salt and kosher salt is their texture. Table salt is much finer than kosher salt, making it easier to dissolve in liquid. However, because of its small texture, it can be easy to over-salt a dish if not used carefully.
Another important aspect to consider when it comes to table salt is that it often contains anti-caking agents, such as calcium silicate, to prevent clumping. These agents can affect the flavor and texture of the salt, which may be undesirable to some home cooks and chefs.
Which is Better?
The answer to this question depends on personal preference and the dish being prepared. Kosher salt is better for seasoning meat and for seasoning dishes where the cook wants more control over the saltiness. Table salt, on the other hand, is great for baking and dissolving easily in liquids.
In conclusion, the main difference between kosher salt and table salt is their texture, with kosher salt being coarser and table salt being finer. Both salts have their own unique qualities, and the one used will ultimately depend on the preference and needs of the cook or chef.
Table difference between kosher salt and table salt
|Originally used for koshering meat, mostly produced from evaporated sea water
|Extracted from underground salt deposits or seawater
|Larger and irregular in shape, making it easier to pick up and sprinkle
|Smaller and finer, easily dissolves, and measured in volume (teaspoons/tablespoons)
|Coarse and flaky
|Fine and granular
|Contains less sodium chloride and additional minerals, including magnesium and calcium
|Contains more sodium chloride and can have additives like iodine, anti-caking agents, and dextrose
|Preferred for preparing meat and seasoning large cuts of vegetables, like roasted potatoes
|Most commonly used for cooking and baking and in salt shakers or for seasoning small dishes