Most of us prefer our salt to be natural sea salt (kosher salt) because we know that it has a higher concentration of beneficial minerals. Most sea salt is collected straight from the sea floor and as such is higher in salt content than inland salt mined from mines. Because biologically, there is no difference between sea salt and coarse salt. It is all salt, so it has the same potential health hazards as does regular table salt. There is one major difference though. Kedar salt contains a compound called “salt resin”, which is actually a form of magnesium carbonate.
This salt type has a lot more magnesium carbonate in it than sea salt does. Since it is extracted directly from the sea, its concentration is much higher. It is used as a flavoring agent in foods and it has even been found to help improve memory and concentration. So use it for seasoning your table salt and for sprinkling on chips, veggie sticks, cereal, and bread.
There is a controversy surrounding the use of kosher salt versus brining. Brining, which can also be called “sea salt” or “damp sand” is the process of adding water to the meat and refrigerating it. In brining the meat, the moisture is trapped within the meat allowing it to dry more slowly. Proponents of brining say that the longer the meat dries the better it will taste and that bacteria cannot grow on meat that has been damp. This is especially true of game meats like shish kebabs. Many consumers disagree however and many have even developed their own personal style of writing, calling it like they want it.
One method that is becoming popular among kosher consumers is table salt. Salt counters are plentiful at department stores and kosher markets. In recent years kosher salt has increasingly been coming back into the kitchen table. Most kosher salt is harvested from sea salt beds that are located in some of the most arid areas of the world. Sea salt is considered to be up to 90 percent salt by weight which makes it an ideal alternative to regular table salt.
The main difference between kosher salt and sea salt is the brine. Regular table salt brines contain chlorine and other chemicals to aid in the decomposition of the salt. Sea salt does not have these additives. Sea salt also tends to have a richer texture. When purchasing sea salt at a store consider buying cultured sea salt as this salt will maintain its texture and quality no matter what the sea conditions are.
Another common question is how to use kosher salt in cooking. To prepare food that can use kosher salt, you should rinse any salt that was previously used on meat with kosher salt water. After rinsing the food you should dry it in an oven on the highest heat setting. It is also wise to not use too much salt if you are going to be baking a dish with a lot of fat in it. If you are using it in the frying pan you should only add a small amount.
Brining salt, also known as pickling salt or dry salt, is a salty solution that can be used to salt meats before cooking. The salt helps to draw out any juices and moisture from the meat. The only time drinking salt should be used is when you are making a stock or curing meat. Brining salt is often mixed with a bit of beer to further preserve the salt’s flavor.
To change the flavor of kosher salt you can add a variety of spices, such as oregano, thyme, or Rosemary. Many people prefer the traditional flavor of kosher salt and to keep their salt intake under control, they rarely purchase commercial grade products. The only time these salts are really used in cooking is during the brining process when they are mixed with water and used as a brine solution for sea food. Other uses for salt include garnishing dishes, seasoning vegetables, and used as a bread salt.