Salt and Its Effects
If you have ever had a kosher salt shaker, you have seen that it has a rectangular piece in the top center and is usually roundish. At the bottom it contains a mesh screen which allows salt water to pass through. The salt itself is enclosed within a mesh, so it is kept separate from the water. kosher salt is used for kosher food and sea salt is used for sea food. This is a type of salt that is mined from salt pans, called “salt mines.”
Since there is no difference in salts that are both kosher salt or sea salt. It’s just a matter of the crystal size. Since kosher salt is Sodium Chloride mined from salt pans underground and then purified to remove impurities. It appears like a fine powder of very fine white grains, which actually are crystals of uniform shaped crystal grains.
Sea salt and table salt have their salt content adjusted differently, so that what is on the shelves at the store is not necessarily what you will find in the health food store. For example, sea salt has always been pre-baked in order for it to release the energy and nutrients that enter it when it is heated. This is why sea salt is not the same as table salt. The way it is baked makes a big difference in its mineral content.
There is some controversy among kosher salt consumers over whether or not they should use kosher salt after handling poultry. Iodine is not part of the list of natural minerals your body needs. Some people believe that the body replaces the iodine with other minerals naturally. In fact, I have read that the only way to get the iodine you need is by eating an egg every day, since chickens are injected with iodine during the course of their life.
The next question you might have is how to measure the concentration of minerals in kosher salt and sea salts. There are two basic methods used, the traditional volume measurement method and the technical laboratory test method. The traditional volume measurement method involves pouring the powder into a small cup and then trying to pour the liquid back into the cup. You must use a measuring spoon for this because the liquids may disperse differently if not measured through a measuring spoon. The laboratory test measures the amount of soluble and insoluble minerals in the salt using special equipment that measures the mineral content in a variety of tests.
I find it highly challenging to experiment with kosher salt and sea salt in recipes without first testing their effects on various foods. Because they have a coarse texture, they are difficult to mix with certain recipes. Also, they have a tendency to take on a metallic taste if cooked with particular seasonings. For this reason, it is difficult to salt butter and cake recipes.
In order to compensate for the coarse saltiness of kosher salt, cooks commonly make use of a substance called for in their recipes called for salt substitute. This is a salt solution that can be used instead of coarse salt for mixing certain ingredients. Using this salt substitute also prevents one from subjecting the food to the tastes of different seasonings which, in turn, could ruin a dish. The flavor of kosher salt and sea salt are so different that one has to use both salt and the seasoning meat in order to get the taste they want.
Flakes of iodine, which is also known as iodized salt, is often used to salt breads, meats and fish. Iodine is the primary ingredient of table salt but its use is questionable because the body tends to absorb a significant portion of the iodine contained in table salt. Sea salt, by contrast, is commonly used in Asian cuisine. It contains trace amounts of iodine. Iodine is highly beneficial because it inhibits the formation of the dreaded cancer cells. Salt and sea salt are still commonly used in Jewish dietary laws to regulate the diet and prevent the onset of various diseases.