Can anyone please tell me the difference between these two salts? Would you also please be so kind as to tell me when it’s appropriate to use kosher salt. Is it healthier than “regular” table salt?
Thanks!
Read and learn.
Appropriate? Always!
Healthier? Nah…same old NaCl, some of the sea stuff has some minerals and junk in it but not in any significant amounts. I get iodide from sea vegetables (mmmmmm, nori)and onions.
Here’s a brief introduction to varieties of salt:
Kosher salt vs. Morton’s?
Morton’s makes kosher salt.
http://www.mortonsalt.com/prod/profprod.htm
Kosher sodium chloride is more course than standard table sodium chloride which makes it ideal to absorb blood when rubbed on meat (standard table sodium chloride would dissolve).
Over a year ago the Wall Street Journal had an article about the marketing of Diamond Crystal Salt which makes a big deal about it’s grind being kosher. Could their marketing be a reason for the question?
I’ve found kosher salt to be good for things where you want the bigger crystals–pretzels, for instance. I know I’ve used it for other things, but I can’t come up with anything else at the moment.
Mike, did you intend your link to be an existential adventure?
Kosher salt has two advantages over table salt when cooking.
First off, it is more of a flake then the round crystal of table salt. This means that it doesn’t tend to roll off the food as it is being applied. The second “advantage” is that it does not contain any iodine. Many recipies say not to use table salt for this reason. Myself I can’t recall ever being able to taste a difference.