It's generally considered a finishing salt, so save it for times you know it'll stand out. Sprinkle it over salads, steaks, or chocolate chip cookies to add texture and flavor.
Refined granular sea salt, which is a bit more budget-friendly, has a fine to medium grain that's perfect throughout the cooking process. Nosrat suggests using this type of sea salt to "season foods from within" — toss it into pasta water , use it to season meats before cooking, or mix it into doughs or batters.
Of the salts mentioned in this article, kosher salt has the largest and coarsest grain. It's usually not iodized and it's very versatile, as it's composed of large, light flakes that don't dissolve immediately. Its name comes from the ancient Jewish practice of using coarse-grained salt to drain blood from meat, as eating meat containing blood is forbidden in certain Jewish traditions. However, not all kosher salt is technically kosher — for it to be considered kosher, it needs to be manufactured under a certain set of guidelines and standards.
If you're looking for kosher kosher salt, look for a package that is labeled "kosher-certified. Kosher salt is extremely versatile. If you're going to have one type of salt on hand, let it be kosher salt. Its coarse texture and quick-dissolving qualities make it ideal for use before, during, and after cooking. There are two major brands of kosher salt Diamond Crystal and Morton. As they are produced in different ways and have different properties, they do produce slightly different results.
For what it's worth, Nosrat prefers Diamond Crystal and used it to develop all the recipes in her book. It dissolves roughly twice as fast as a denser salt like Morton, which means it's far more forgiving when you're seasoning food through estimations rather than measurements.
Table Salt vs. Sea Salt vs. Nutritionally, both salts are the same. The larger size of kosher salts means you must convert the measurement to fit a recipe that calls for sea salt or the end product will taste wrong.
Read the kosher salt package to determine a proper conversion for the product. In many cases, the amount of kosher salt will exceed the necessary sea salt slightly. Pour out the required amount of salt based on the recipe.
Add the additional salt needed to complete the conversion based on the table provided with the kosher salt. Follow the conversion formula for your product. The size of the crystals for kosher salt will vary based on manufacturer and processing. Pay attention to the size of sea salt crystal called for in the recipe. Sea salt comes as fine or coarse. The conversion will be different for fine sea salt. As Rochel Chein explains on Chabad. In Jewish kosher tradition, all blood must be removed from the meat after slaughter to make it ready for consumption.
You could use sea salt instead of kosher salt, but sea salt is generally more expensive than coarse kosher salt, so it's best for finishing or smaller portions rather than seasoning large cuts of meat. Really, if you want to cover your salt bases, you don't need sea salt at all—especially if you have both kosher salt and table salt in your pantry.
In other words, if a recipe calls for a tablespoon of kosher salt, use only half a tablespoon of table salt. Because, at the end of the day, it's all chemically the same salt, and it'll all make your food taste better. Extra Crispy Logo.
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