salt

[bucketmouth64]

Wondering what kind of salt you use for cooking, sea salt, kosher salt, regular salt(course or regular)? Is there a big difference between the 3 in taste to what you are cooking? Do you use the same amounts when cooking or are there some more "salty" than others and use less.

[thirdeye]

We have kosher, sea, canning, two types of seasoned salts, onion salt, garlic salt and celery salt. I use kosher more for cooking and seasoning meats, sea salt at the table, seasoned and flavored salts in rubs or on special things like avocado, scrambled eggs, tartar sauce, dips etc. I like Canning salt in my brines because it dissolves at a lower temperature. If you cook spiral dogs or fry bologna, try some celery salt on them... it's great.

[leechlake]

I'm a kosher guy on steaks and we have sea salt that I use for some reason. It's lighter or finer than table salt. I'd guess Sea vs Table salt is really no different but the thought of Sea salt sure sounds sexier to me.

I wouldn't use kosher salt in a recipe, just for seasoning steaks.

My 84 year old dad for years has had two different salts on the table, regular and a reduced sodium salt. I did some research on the reduced sodium and the reason it is reduced is that sodium levels are measured by surface area. The bigger flakes in the reduced sodium tests different. I'd call that a scam.

Some guys smoke Kosher salt in their smoker. Couldn't be that hard but it sounds good to me to add a hint of smoke to certain foods.

[thirdeye]

I think sea salt has more trace minerals than table salt... and most table salt is iodized.

[bucketmouth64]

ok, I was just curious if the 3 different salts change the taste of a dish. Sounds like it's not too noticeable.

[delcecchi]

ok, I was just curious if the 3 different salts change the taste of a dish. Sounds like it's not too noticeable.

Pretty much salt is salt, except that different salts have different grain or crystal size. This makes them dissolve differently, and measure differently. For example a Tablespoon of Diamond Crystal Kosher is not the same amount of salt as a Tablespoon of Morton Kosher, and neither is the same as a Tablespoon of regular table salt.

Sea Salt comes in a variety of types and grain sizes (and prices) ranging from not much more than regular salt to way way more for gourmet "finishing salt".

I like kosher salt for most cooking. I use table salt in some things, most notably bread (when adding to flour, not dissolving in water) and pie crust.

[Pherris]

As mentioned sodium content is pretty much the same in all. Only thing I would add is that most table salt has iodine in it which is a necessary nutrient for you body. However if you eat a healthy diet in most cases you are getting the iodine already. Kosher salt is preferred by many when cooking meats because of the bigger flakes it allows the meat to retain more moister.

[bucketmouth64]

Thanks for the information. Didn't know about using kosher salt on meat to retain moisture.

[delcecchi]

Kosher salt was originally made for "koshering" to help draw the blood out.

Nowdays folks like it because the larger grains/flakes are easier to handle when sprinkling with fingers.

Salting meat works a lot like brining. The salt gets in the meat and helps hold on to moisture.

[charliepete]

I user kosher for grilling. It's just easier to apply rubs etc and it holds together better.