Kosher salt has long been used by Jews as a great symbol of their faith. Unfortunately, it is also very popular with everyone else. Why is this? Well, it turns out that kosher salt contains trace amounts of a chemical called sodium chloride. This chemical has both Jewish and non-Jewish connotations, so it is no wonder it is wildly misunderstood by the masses.
Sea salt is an entirely different animal from kosher salt in both its function and consumption. The kosher salt is used as a table seasoning and regular table salt is used as a cooking component and as a preservative. In other words, kosher salt is generally regarded as being less than sea salt, but sea salt is often used instead of regular table salt in cooking. Therefore, it is not surprising that the two salts end up being confused with each other.
One common misconception is that kosher salt is coarse and sea salt is fine. However, this is simply not true. Sea salt contains a lot more magnesium and potassium than table salt does, and these minerals make it ideal for cooking as well as for regular table salt. kosher salt on the other hand contains mainly sodium chloride, a substance that is significantly more toxic than potassium chloride (the main component of sea salt).
In fact, the only real way to differentiate between kosher salt from table salt is by looking closely at its texture. With table salt, the crystals have grains while with kosher salt, they tend to be smooth instead. The reason for this is that kosher salt tends to be ground at a higher temperature than regular table salt, giving the salt its coarse texture.
It is also interesting to note that in less processed areas of the world, kosher salt tends to be reddish-brown instead of the more typical blue color of sea salt. This could be because of the process used to prepare the salt. In some parts of the world, salt is ground using a high-pressure system that grinding the grains to a fine powder and then forces them through a crusher where they become light and easy to use. This process also makes the salt lighter and gentler on the skin.
As far as cooking is concerned, the only real difference is in the form of the ingredients used. Regular table salt tends to be made with rock salt (which contains calcium) and sodium chloride (which contains bicarbonate). Kosher salt, on the other hand, is made with the monomer sodium chloride monohydrate, which has no major carbon base. This results in less potential damage to the foods to which it is added, and it allows for greater permeability and therefore better absorption.
Kosher table salt is available in both table and sea salt varieties. Table salt is usually purchased in its natural state, which consists of the mineral and salt mixture found in the natural mined deposits of the Dead Sea. Sea salt, on the other hand, can be purchased in its saltiest and most concentrated form. As sea salt has a much higher concentration of minerals, it is commonly used as table salt, but can also be used for cooking. In either case, it is important to pay attention to the texture and flavor of the kosher salt to ensure that your food will retain its freshness and maintain its nutritional value.
Kosher salt dissolves in water, retaining the same texture and flavor as regular table salt. Therefore, you do not need any special preparation or technique to make kosher salt readily available to you. You just have to purchase it from a reputable salt provider such as kosher salt manufacturers to get the salt you need to cook with or to sprinkle on your food. If the texture of your favorite kosher salt is somewhat coarse and sticks to your fingers, you may need to experiment with the grade of kosher salt you are buying. Regular table salt will also have similar properties.