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About Me
- Leslie Klug
- is mad about food. Cooking it, baking it, eating it in her apartment and outside of it. She also likes making things out of paper and drinking champagne.
2 comments:
Wow. And here I am, a Messianic Jew. Does that mean I should be doubly offended?
Kosher salt is different from 'normal' table salt. Although all true salts are simply sodium chloride, unlike 'normal' salt, which takes the natural cubic form of sodium, Kosher salt instead forms flakes. Because of its broad surface area in comparison to cubic salt, Kosher salt is more effective in salting and brining applications.
In addition, most table salts have an anticlumping agent (sodium ferrocyanate), and many also have the necessary additive iodine, a holdover from a period in history (the 1920s-1930s) when iodine deficiency was a serious problem in the US. While the flavour of sodium ferrocyanate is negligible, iodine imparts salt with a slightly bitter aftertaste, not dissimilar to (though far less potent than) the common salt substitute potassium chloride.
In the event that sea salt is unavailable, Kosher salt (named for its use in 'koshering' meats, not for any inherent adherence to Rabbinical food guidlines) is often used as a second choice by many chefs.
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