Using Kosher salt.

If a recipe calls for 'salt' and usually most recipes do not specify what type, what is the rule for using Kosher salt as opposed to table salt? I see all the T.V. Chefs using Kosher salt. I have often wondered about this. I use kosher salt in all my canning recipes.

[Dlee]

Since you already use kosher salt in some of your recipes, you are already aware of how it taste, it's texture and also how to use it. In my expericences Kosher (K.) salt is not as salty as table salt, pinch for pinch. Also when you use the same brand of K. salt, it is usually a consistent, in taste and quality. I find that using table salt, the flavor is / can be inconsistent in it saltiness and quality.
You should also be aware that, when you use K. salt, after you add it to a recipe you should give it a few more seconds before adding more K.salt. It does not dissolve as fast as table salt.
I make a mix of K.salt and white pepper, any recipe that calls for salt and pepper, that is what I use.
NOW, since you are getting into "salt". Here is another problem for you, you should taste sea salt.......

Have fun
D

[m brown]

I'm with delee, never thought I'd care about salt. tried sea salt and fleur de sel........
wonderful flavors!!!
I even use them in desserts and candy. finding the flavor is richer with the big delicate flakes of the fleur de sel and the mineral flavors of sea salt bring out tones in my cookies and icings i never found before.
who knew??
they are pricey but used appropriately for finishing, so good.

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bake first, ask questions later

[cape chef]

Do a side by side taste, The three easy salts to get in the usa are table,kosher and sea. Any who compare will be amazed at the difference of flavor. Table salt to me taste like a chemical, sea salt is briny yet believe it or not as a sweet note to it,only problem is you have to grind it (like peppercorns) so if you are a busy chef with high volume it can be a nusance,However Kosher salt is user friendly lightly sweet and imparts a natural flavor to your food.It is cheap,red and grey salt are not cheap. to any newbies who want to understand the difference just taste starting with table then Kosher and then sea. Have a nibble of bread inbetween and a little water. I think you will never go back to table salt
cc

[momoreg]

Fleur de Sel...mmmmmmm.....

I could eat it plain.

[Isa]

A few months ago there was a article on fleur de sel in The New York Times. There seem to be a tendency to use fleur de sel in dessert. Not just a 1/4 teaspoon but enough so its presence is noticeable. More and more herbs are also being used in dessert. Rosemary and thyme it says goes very well with chocolate.

[Mezzaluna]

I saw a segment on fleur de sel on Epicurious once. It was quite interesting. I'm in the market for a small amount to try. And Brad, you're right about table salt: it does taste of chemicals. As for kosher salt, it had two purposes in my mom's kitchen: used in the koshering process with meats (its original use), and in making garlic/salt-cured dills. Who'd have thought it would go mainstream?

[mudbug]

I saw that epicurious segement too. Mainstream makes it easier for us to find and cheaper!

For the purposes of cooking, salts are graded as follows:

Rock salt, which is unrefined, is grey in color and rife with impurities. Some of them quite important. Its arsenic, for example, is a valuable mineral in such small quantities--encouraging one to use it for cooking, though not for the table.

Table salt, which is ground and refined rock salt--and can fortified with iodine and treated with magnesium carbonate (lime) to prevent clumping.

Sea salt, which is evaporated or distilled from sea water. Unrefined, it is called sel gris, or gray salt. In Finisterre Brittany, one can buy small expensive packets of "Les Algues D'Ouessant" that combine sea salt with a variety of sea algaes--and that immediately transport the diner in spirit to the seaside.

Kosher salt, which is course refined rock salt with the lime.

Curing salt, which is 94% salt and 6% sodium nitrate--usually dyed pink to differentiate it from regular salt. It's used for charcuterie items, especially those being cold smoked. Sometimes potassium nitrate is used--that's the infamous saltpeter, folks!

[shroomgirl]

Yep~ I use them all....Fleur d sel just at the very end of cooking.
Grey for mainly savoury
Kosher for most everything else
Fleur wholesales for $9 a pound...worth every penny.

Wonderful information on salt. Didn't think there was so much about such a simple subject. The point of my original question was the ratio of kosher salt to table salt. If I wanted to substitute kosher for table salt, what measure would I use? Let's say a recipe called for 1 tsp. salt...since kosher salt is less salty, as mentioned above, would I use 1 1/2 tsp. or two tsp. or more?

[mudbug]

I don't think we generally change the amount depending on the salt type. I've understand there is technically more salt in regular table salt because of the density of the shape of the crystals which makes sense. If you're not familiar with kosher salt, try it. The benefit for many chefs is that they can "feel" how much they are putting in. Use the same amounts. (You can always add more later.) Then over time, if you feel comfortable upping the ratio a little, do that.

Thanks To everyone for your input. I will try these suggestions.

[shroomgirl]

Jesse cook by taste....

[shroomgirl]

Jesse cook by taste....each ingrediant brings a different level of saline to the dish...it will vary from dish to meal to ingrediant.

What exactly is fleur de sel? I have used only sea salt for a very long time. I did buy it in rock form until I found it in granulated. The rock form does look pretty setting in its grinder tho. lol

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Thanks,
Suzi
Grannytwice@webtv.net