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Back in the day when I was a Foodie newbie, I would only salt my food (cooking and ready to eat) with table salt. I found that many times my food was over salted… why? Well it’s all about learning to salt properly (with table salt or Kosher salt). Ready to eat foods are best seasoned with the table variety (but go easy on the shaker). As for the Kosher salt, this works amazingly with meat preparations and pre-cooking seasoning. Here is a little bio on Kosher salt, what it is, where and when to use it and such.

Kosher salt is best in cooking, at Love Love Food

What is Kosher salt?
This salt is a coarse-grained that chefs (and foodies) like because it’s easier to handle than ordinary table salt, and it adheres to food products better, too. And since salt is one of the most important in your seasoning arsenal of cooking, Kosher salt is definitely your best friend.

Taste difference of Kosher Salt VS Table Salt?
In table salt (which contains Iodine) you can taste a slightly metallic flavor to it, but Kosher salt is free of additives, so it has a cleaner, lighter taste.

Kosher Salt Equivalences:
In most cases, if you’re substituting table salt in a recipe that calls for Kosher salt, you should use half the amount of table salt as the recipe calls for. For instance, if a recipe calls for 2 tablespoons of Kosher salt, use 1 tablespoon of table salt instead. If you’re converting the other way, use double the amount of Kosher salt as table salt.

Kosher Salt Consistency:
While Kosher salt is much more coarse than table salt overall, there is a bit of variation in crystal size among these salts. After using a one brand for a while, you will probably start to develop a feel for how much salt you’re using. Note: if you switch brands, you might need to re-examine the quantities used as there are different levels of “saltiness” from one to another.

Kosher Salt in Baking:
Keep in mind, that because Kosher salt doesn’t always dissolve as easily as table salt, Kosher salt isn’t always the best choice for baking. I find that if you reduce the amount required by a little (by about ¼) it resolves this problem.

Using Kosher Salt:
When I boil water for vegetables, pasta or potatoes, I always salt the water generously. Not only does it add flavor to the food, but it makes the water boil hotter (bet you did not know that),your food will cook faster.

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