Kosher salt in American recipes?

Hello,

I keep coming across recipes that call for kosher salt. The recipes
typically are from the US.

I have never came across that tem in European recipes , not even in
Jewish recipes. I suspect kosher salt has the same effects in recipes as
pretty much any other salt. So why do recipes call for ti? To make them
kosher? Anone know?

"jake" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hello,

I keep coming across recipes that call for kosher salt. The recipes typically
are from the US.

I have never came across that tem in European recipes , not even in Jewish
recipes. I suspect kosher salt has the same effects in recipes as pretty much
any other salt. So why do recipes call for ti? To make them kosher? Anone
know?

More than you want to know - but it is easier to handle than regular salt.

From Epicurious:

Table salt, a fine-grained refined salt with additives that make it
free-flowing, is mainly used in cooking and as a table condiment. Iodized salt
is table salt with added iodine (sodium iodide) - particularly important in
areas that lack natural iodine, an important preventative for hypothyroidism.
Kosher salt is an additive-free coarse-grained salt. It's used by some Jews in
the preparation of meat, as well as by gourmet cooks who prefer its texture and
flavor. Sea salt is the type used down through the ages and is the result of the
evaporation of sea water - the more costly of the two processes. It comes in
fine-grained or larger crystals. Rock salt has a grayish cast because it's not
as refined as other salts, which means it retains more minerals and harmless
impurities. It comes in chunky crystals and is used predominantly as a bed on
which to serve baked oysters and clams and to combine with ice to make ice cream
in crank-style ice-cream makers

Dimitri

jake said:

Hello,

I keep coming across recipes that call for kosher salt. The recipes
typically are from the US.

I have never came across that tem in European recipes , not even in
Jewish recipes. I suspect kosher salt has the same effects in recipes as
pretty much any other salt. So why do recipes call for ti? To make them
kosher? Anone know?

Kosher salt is just a coarse grained salt that was popular for koshering
meat. When applied prior to serving its grains tend to hold shape
longer before dissolving giving an interesting taste sensation. When
used in the cooking process, there is not much difference from using
table salt other than kosher salt is never iodized and table salt may
be.

As for proportions, by weight they are the same. By volume, kosher salt
it less dense. 4 tsp of table salt is the same as 5 tsp of Morton's
Kosher Salt is the same as 8 tsp of Diamond Kosher Salt.

joke said:

I keep coming across recipes that call for kosher salt. The recipes
typically are from the US.

I have never came across that tem in European recipes , not even in
Jewish recipes. I suspect kosher salt has the same effects in recipes as
pretty much any other salt. So why do recipes call for ti? To make them
kosher? Anone know?

For the same reason a pretzel recipe calls for pretzel salt, it's how
the recipe is written... btw, all salt is kosher... so if jewish things
offend you simply use some other course grained salt, pickling salt
will substitute perfectly.

Sheldon

Sheldon said:

joke said:

I keep coming across recipes that call for kosher salt. The recipes
typically are from the US.

I have never came across that tem in European recipes , not even in
Jewish recipes. I suspect kosher salt has the same effects in recipes as
pretty much any other salt. So why do recipes call for ti? To make them
kosher? Anone know?

For the same reason a pretzel recipe calls for pretzel salt, it's how
the recipe is written... btw, all salt is kosher... so if jewish things
offend you simply use some other 'coArse' grained salt, pickling salt
will substitute perfectly.

Sheldon

"Kosher" simply means that it meets dietary and religous requirements
for Jews.
Any coarse salt, (w/o additives) will do.

If you taste Kosher and table salt side by side, the Kosher wins hands down.
One should look carefully at the volume differences of the poster above.

"jake" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hello,

I keep coming across recipes that call for kosher salt. The recipes
typically are from the US.

I have never came across that tem in European recipes , not even in Jewish
recipes. I suspect kosher salt has the same effects in recipes as pretty
much any other salt. So why do recipes call for ti? To make them kosher?
Anone know?

Quoted message said:

"Kosher" simply means that it meets dietary and religous requirements
for Jews.

Nope. It is the sort of salt that is used for kashering meat- the meat
is liberally doused with this stuff to speed blood removal. All plant
matter and edible minerals are kosher, as long as they do not have a
chance to contact any substance that is not kosher, or utensil that has
been touched by something that is not kosher.

Quoted message said:

Any coarse salt, (w/o additives) will do.

--

saerah

"It's not a gimmick, it's an incentive."- asterbark, afca

aware of the manifold possibilities of the future

"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß

Kent said:

If you taste Kosher and table salt side by side, the Kosher wins hands down.

I *just* did a taste test and the only difference was texture.

The bigger grains gave a bigger blow to my tastebuds than the finer
table salt . I realized quickly that my tastebuds had been numbed by
the first wine I'd tasted.

sf said:

Kent said:

If you taste Kosher and table salt side by side, the Kosher wins
hands down.

I *just* did a taste test and the only difference was texture.

The bigger grains gave a bigger blow to my tastebuds than the finer
table salt . I realized quickly that my tastebuds had been numbed by
the first wine I'd tasted.

The first wine? <G>

jake said:

Hello,

I keep coming across recipes that call for kosher salt. The recipes
typically are from the US.

I have never came across that tem in European recipes , not even in
Jewish recipes. I suspect kosher salt has the same effects in recipes as
pretty much any other salt. So why do recipes call for ti? To make them
kosher? Anone know?

What gets me is how much salt - period - is in most recipes and is used
by cooks on TV. Yuck! I don't know how they taste anything but salt
when the dish is finished.

This also rings true for most pre-packaged foods and most restaurant
foods as well.

-L.

"-L." <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

jake said:

Hello,

I keep coming across recipes that call for kosher salt. The recipes
typically are from the US.

I have never came across that tem in European recipes , not even in
Jewish recipes. I suspect kosher salt has the same effects in recipes as
pretty much any other salt. So why do recipes call for ti? To make them
kosher? Anone know?

What gets me is how much salt - period - is in most recipes and is used
by cooks on TV. Yuck! I don't know how they taste anything but salt
when the dish is finished.

This also rings true for most pre-packaged foods and most restaurant
foods as well.

-L.

I agree, I watch these cooks on TV and they add a *ton* of salt. I don't
usually salt hardly anything except my husband's eggs. I also use salt in
soups, but that's about it. No one seems to notice that my food isn't
salty.

kili

Quoted message said:

"Kosher" simply means that it meets dietary and religous requirements
for Jews.
Any coarse salt, (w/o additives) will do.

No, some brands of kosher salt contain additives... the additives are
kosher too, in fact all salt is kosher, in fact all salts are kosher...
if salts weren't kosher those who keep kosher would need to leave this
planet.

Sheldon

Kent said:

If you taste Kosher and table salt side by side, the Kosher wins hands down.

Wins what???? Pure NACL all tastes the same... many cooks choose kosher
salt, but soley because the grains are larger making it easier to
handle physically.

Sheldon

In article <[email hidden]>,

jake said:

Hello,

I keep coming across recipes that call for kosher salt. The recipes
typically are from the US.

I have never came across that tem in European recipes , not even in
Jewish recipes. I suspect kosher salt has the same effects in recipes as
pretty much any other salt. So why do recipes call for ti? To make them
kosher? Anone know?

Google is your friend. Go to http://www.google.com and search
for the term "Kosher salt" and you'll find lots of information. Suffice
it to say that your assumption is wrong.

Thank you every for your answers. Very, very informative (if that's a
word in English). I have enjoyed reading your answers and will treat
salt with more respect now!

jmcquown said:

sf said:

Kent said:

If you taste Kosher and table salt side by side, the Kosher wins
hands down.

I *just* did a taste test and the only difference was texture.

The bigger grains gave a bigger blow to my tastebuds than the finer
table salt . I realized quickly that my tastebuds had been numbed by
the first wine I'd tasted.

The first wine? <G>

Yep... it dulls your taste buds (and your mind).

sf said:

jmcquown said:

sf said:

On Thu, 25 Aug 2005 21:37:06 -0700, Kent wrote:

> If you taste Kosher and table salt side by side, the Kosher wins
> hands down.

I *just* did a taste test and the only difference was texture.

The bigger grains gave a bigger blow to my tastebuds than the

finer > table salt . I realized quickly that my tastebuds had been
numbed by > the first wine I'd tasted.

The first wine? <G>

Yep... it dulls your taste buds (and your mind).

Unless you serve it with cheese... uh, not the kosher salty stuff 😉

"Kosher" means it conforms to to the dietary laws of Judaism.