kosher salt versus sea salt has been a debate that goes back and forth like a football game between two teams. You have the team that wants to use kosher salt because it is closer to the real thing. The other team uses sea salt because it's cheaper and they feel it makes their dish taste better. In this article, you will learn what really is the difference between the two salts.
It turns out that although both kosher salt and sea salt are chemically identical, physically, there is quite a huge difference in the way each salt dissolved in water. So let's begin by examining the main difference between kosher salt or sea salt and table salt. Sea salt dissolves more easily in water because it has a faster molecular structure. This means it dissolves quickly and more completely than regular table salt. It also has a higher amount of magnesium, which helps improve the texture.
Kosher salt on the other hand does not have a fast molecular structure. It is more of a complex crystal salt with a long molecular structure that does not dissolve easily in water. It is the slower of the two kinds of salt used in cooking. So in order to compensate for its slower melting speed, sea salt is used, which in turn brings about its higher content of minerals such as calcium and magnesium. Because of these mineral content, sea salt can help bring out the flavor of a dish much better than kosher salt would be able to do.
The best thing about kosher salt is that its crystals can bring out the best in any type of dish. Whether it's a salad, seafood, or even a meat dish, adding the right kind of seasoning can completely transform the dish. So now you see the importance of using the right type of seasoning for whatever it is you are cooking.
But although kosher salt is a highly refined form of seasoning, it still has a use for people who want to save time. Since kosher salt has a coarse texture, you should not use sea salt for most recipes. For example, you can't use sea salt on anything that will be eaten on the table such as sandwiches or grilled dishes. Most of your meals will call for coarse kosher salt to help bring out the flavor.
Regular kosher salt on the other hand contains a lot of additives and preservatives, and because it does not have a molecular structure of its own, it is less likely to dissolve into your food. This makes kosher salt a popular alternative to regular salt in pickles, ketchup, mustard and relish. As it turns out, iodine is important in keeping our bodies healthy and balanced as well. So regular salt is not the best choice for pickles and relishes either.
To test the effects of kosher salt, pour some onto your foods. If they have a different texture than regular salt, it is more likely that you are using kosher salt, but not regular. This difference can be detected in your taste buds. With regular salt, the flavors do not blend well with the foods that they come in contact with. With kosher salt, the flavors blend in better, and this helps you to get a better flavor experience from your meals.
To really enjoy the taste of kosher salt, you need to learn how to calculate its kosher salt weight. The standard is 5 grams of salt per one tablespoon of kosher salt. This is just a small amount, but it can make a huge difference when it comes to using the seasoning in your cooking. So take your time, and learn how to use kosher salt the right way, by carefully weighing the amount you are adding so that it will dissolve properly into your food.