On Fri, 22 Feb 2019 12:35:13 +1100, Bruce >
wrote:

>On Thu, 21 Feb 2019 19:18:53 -0600,
wrote:
>
>>On Thu, 21 Feb 2019 18:03:45 -0700, U.S. Janet B. >
>>wrote:
>>
>>>On Thu, 21 Feb 2019 18:54:07 -0600,
wrote:
>>>
>>>>kosher salt is salt by another name, you would never tell the
>>>>difference in a dish, it is basically a marketing scheme. Edible salt
>>>>is sodium chloride. That means sea salt, table salt, kosher salt, ALL
>>>>salt. The only salt that may have a slightly different flavor is
>>>>iodized salt.
>>>>
>>>>Bummer I guess no one read my other post.
>>>
>>>Whether you can taste the difference or not . . .
>>>Kosher salt is larger grained than ordinary table salt and weighs far
>>>less for an equal volume of table salt. So substituting one for the
>>>other means you need to make adjustment in amounts.
>>
>>
>>so basically what you are saying is it is coarse sea salt?
>>
>>except kosher salt may contain additional chemicals. That is not
>>something I would want in my salt. If the recipe calls for kosher salt
>>just use coarse sea salt....
>>
>>Kosher salt is sodium chloride without iodine but may contain
>>anticaking agents
>>
>>Sea salt is by far the most natural and best tasting salt because it
>>contains no added chemicals
>
>Kroger Salt, Coarse, Kosher
>Ingredients: salt.
>
>Diamond Crystal Kosher Salt
>Ingredients: salt.
>
>Morton Coarse Kosher Salt
>Ingredients: Salt, Yellow Prussiate of Soda (Anti-Caking Agent).
>
>Redmond Real Salt, Kosher Salt
>Ingredients: Ancient Sea Salt.
>
><http://www.fooducate.com/app#!page=search&term=kosher+salt>
>
>So, only 1 out of these 4 contains anti-caking agent and 1 even
>contains ancient salt. I guess that salt was already around when Moses
>parted the seas!


LOL yeah but moses never existed.....

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