Ever Wonder about Salt?

Ever wonder about salt?

It always seems like when you watch the cooking shows they are always adding Kosher salt and Sea salt to all of their recipes.  For years the only salt I ever had in my cupboards was table salt. What’s the real difference? Here is a quick little overview on each and a simple conversion to help anyone thats every wondered about salt.

Chemically there is little difference between kitchen salts. All are at least 97 1/2 percent sodium chloride. But there are significant differences in its origin and processing of these salts.

Table salt is mined from underground salt deposits, and includes Iodine and a small portion of calcium silicate, an anti-caking agent added to prevent clumping. Table salt is our main food source of Iodine. It possesses very fine crystals that dissolve quickly and a sharp taste. This is the preferred salt of bakers. Because of its fine grain a single teaspoon of table salt contains more salt than a tablespoon of kosher or sea salt. So be careful when substituting one for the other!!!

Kosher salt takes its name from its use in the koshering process. It contains no preservatives and can be derived from either seawater or underground sources. Aside from being a great salt to keep within arm's reach when you are cooking, it is particularly useful in preserving, because its large crystals draw moisture out of meats and other foods more effectively than other salts. Chefs prefer it because its easier to grab a pinch and add it into whenever they are whipping up.

Sea salt is harvested from evaporated seawater and receives little or no processing, leaving intact the minerals from the water it came from. These minerals flavor and color the salt slightly. However, because these salts are usually expensive, it is worth keeping in mind that they lose their unique flavor when cooked or dissolved.

Pickling salt is similar to table salt, but lacks the iodine and anti-caking additives that turn pickles dark and the pickling liquid cloudy.  Pickles made with table salt would still be good to eat, but they wouldn't look as appetizing. In addition to pickling or canning with it, you can also use pickling salt just as you would ordinary table salt, though without the anti-caking agents it may get lumpy if exposed to moisture.

A rule of thumb: if 1 teaspoon fine salt is required, use about 1½ teaspoons kosher salt