Discussion in 'Good Eats' started by lsutiga, Jul 18, 2013.
What are the differences?
Celery salt tastes like salty celery.
It's a secret ingredient to a really good bloody mary.
Sea salt is a larger grain.
As far as iodized and non iodized, I found this:
Question 1 : What is iodised salt?
Answer 1 : Iodised salt is used to prevent a health problem now called as iodine deficiency disorders (IDD). It is common salt to which very small quantity of an iodine compound is added. Iodised salt looks, tastes and smells exactly like common salt and it is used in the same way.
Question 2 : What is iodine?
Answer 2 : Iodine is a natural element which is essential to human life. Some of the most vital functions of the human body such as proper development of brain and body and maintenance of body temperature depend upon a steady supply of iodine.
Let's throw kosher salt in the mix too. CS is right on celery salt. Like garlic salt, it's a flavored salt. iodized, sea salt and kosher salt are different allegedly but I don't know how. I always assumed it had to do with the grain size and speed of solubility.
I tried to read some. Also found Kosher salt. I guess the better question is when/why would you use one over the other.
Most importantly, use the salt that the recipe calls for. A teaspoon of table salt is not the same quantity (by weight) as a teaspoon of kosher salt. If you substitute, your dish could be too salty or not salty enough.
Kosher means that it's ok for Jewish folks to consume within the jewish law.
You see Kosher dills, kosher salt, etc.
I don't have a clue as to the difference between the types of salt, but I do love this recipe that uses kosher salt.
3 lbs kosher salt
2-4 pound whole gulf fish. Pompano worked best but redfish is pretty good too. Gutted and gilled.
Pour a layer of salt about 1/2" thick in the bottom of a large baking pan.
Place the fish, unseasoned, on the salt.
Pour another layer of salt over the fish so that it's covered with at least 1/2" of salt.
Using a spray bottle, moisten the salt until it glistens.
Place the fish in a preheated 375 degree oven. Cook about 40 minutes for a 2 pounder and up to an hour for a 4 pounder. You can test doneness by inserting a meat thermometer into the fish (the salt will be very hard, so you'll have to push but be careful not to break the salt apart) looking for an internal temperature of 125-130.
Let the dish rest for about 10-15 minutes. Then break the salt (I use a tenderizing mallet) and brush away any salt that remains on either side of the fish. When carving, discard the skin. The meat is juicy, tender and not salty at all.
I made it a couple of weeks ago and served a pepper jelly chicken spinach salad to start, buttered noodles with the fish and finished with a Dreamsicle float (Fanta orange soda and vanilla ice cream) in a sugar rimmed Martini glass.
Yeah, I understand the definition of kosher, but from a cooking perspective, I'm not cooking out of jewish cookbooks. I have guys that sometimes call for kosher and other times not. There must be some other difference.
here is one guys take:
The different kinds of salt
There are many types of salt, but when they are used in cooking it is almost impossible to taste the differences.
Table salt has small uniform grains and anti-caking agents have been added so it works well in salt shakers. It also has iodine as an additive to help prevent iodine deficiency, a leading cause of mental retardation, thyroid problems, decreased fertility rate, increased infant mortality.
Kosher salt has larger grains and also has small amounts of anti-caking additive but no iodine. Many chefs prefer kosher salt because the larger grains make it easier to pinch. There are two popular producers of Kosher salt, Morton's, and Diamond Crystal. Their grain size is different, so I have standardized on Morton's in all my recipes.
Pickling salt dissolves well in cold water so it is a good choice for brines. Because it has the fewest additives and impurities, it is the best choice for pickling.
Sea salt. First of all, all salt comes from the sea, so technically all salt is sea salt. But in the marketplace nowadays, the term is usually used to describe salt that has been made by evaporating salt water. Sea salt usually has minute amounts of minerals from the sea that can give it subtle flavors and colors ranging from pink to black. Grain size can vary significantly from producer to producer. Some grains can be quite large, and they can provide pops of flavor when used at the table. But beware, large grains can feel gritty between your teeth. But in the same bag of large grains there can be fine powder. That is why I don't use it in recipes. Sea salt can also be very expensive.
Table salt has a lot of added ingredients. Not just iodine and anti-caking agents, but sometimes other sodiums like MSG and other things designed to make things taste good.
Kosher salt is basically pure salt and can come in any size although most like the coarse grains. It's a purer salt flavor and not so intense. Chefs say that it dissolves faster and clings to meat better.
Sea salt is over priced and over hyped but better than common table salt.