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Mack A. Damia Mack A. Damia is offline
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Default Hopefully last word on Kosher Salt (difference between Sea Salt and Kosher)



Reference, por favor?

Last word.
--
mad


On Mon, 04 May 2009 14:07:13 -0500, wrote:

>
>Sea salt, obtained by evaporating seawater, is used in cooking and
>cosmetics. Historically called bay salt, its mineral content gives it
>a different taste than table salt. Kosher salt is one of the most
>commonly used varieties of edible salt in commercial kitchens today.
>Kosher salt has a much larger grain size than regular table salt, and
>a more open granular structure.
>
>Kosher salt gets its name not because it follows the guidelines for
>kosher foods as written in the Torah but because of its use in making
>meats kosher, by helping to extract the blood from the meat.
>
>Both consist of the chemical compound sodium chloride.
>
>Kosher salt is characterized by its big crystals with large surface
>areas. The crystals in sea salt are not as big as kosher salt and are
>in pyramid shape. Kosher salt's size and shape allows it to absorb
>more moisture than other forms of salt.
>
>Kosher salt is made by evaporation process. However, some processes
>allow their crystals to grow at normal atmospheric pressure which
>makes a different shaped and larger crystal possible. In other
>manufacturing processes, Kosher Salt is made by compressing table salt
>crystals under pressure and then sizing the resulting agglomerates to
>yield a coarse-type salt. Sea salt is produced by evaporation of sea
>water at atmospheric temperature and pressure. The crystals tend to
>form inverted pyramid shapes not all that different from Kosher Salt
>produced at atmospheric pressure referred to in the first paragraph.
>Depending upon the geographic location, altitude, and composition of
>the salt ponds from which the salt originates, the salt may take on
>certain colors representing some of the trace minerals in the area.
>
>Sea salt and kosher salt possess large, irregular grains that add a
>delightful crunch and hit of briny flavor when sprinkled on food at
>the last minute. Generally, savvy cooks prefer kosher salt when
>cooking, since its coarse texture is easier to take a pinch of when
>seasoning savory dishes. Kosher salt is used for curing meats and also
>for baking with recipes that use small amounts of liquid. Sea salt is
>also used in cosmetics.