Table salt (vs) sea salt (vs) kosher salt - Page 2

>>did I miss something?

probably not. I've had a lot of fun fiddling with kosher and sea salts of multiple 'flavors' recently.

per weight measure (_not_ per volume) sodium chloride is sodium chloride - NaCL - same number of molecules of NaCl per gram as every 'form' of salt. that said,

here's what I concluded, your mileage may vary....

all of the 'sea salts' - an all encompassing term for expensive stuff - have much larger crystals than table or kosher salt. as a result, the "salt" does not so readily dissolve 'into the food' - except for essentially liquid mediums.

the result of 'not dissolving so readily' is that sea salt sprinkled on / mixed into <whatever> is chunkettes / little nuggets of pure salt in the food as delivered to your mouth. chew chew, crunch crunch, oh my gosh - what's this - I've got a mouthful of pure salt....

more directly, I can understand how undissolved sea salt crunchies in a dough would indeed produce a "too salty" reaction. the same number of salt molecules dispersed evenly throughout the bread/roll would probably not be an issue; remaining in a concentrated crunchy salt nuggette, could be - "salt" is a very strong/primary taste bud function.

hi sherry,

is this what you are looking for?

http://www.cooksillustrated.com/howto/print/detail.asp?docid=1630

 

hope i copied it right!

Jackie

 

hi again,

i found one article with more details. kinda hard to read- it is from one of their books, i think. look for the part on the left with the pictures of two boxes of salt . i think. if i remember it correctly.

http://www.cooksillustrated.com/images/document/howto/ND01_ISBriningbasics.pdf

 

hope this helps!

Jackie

 

 

 

 

 

thanks for clarifying this up, im really confuse what the difference of them. Now I know they almost the same except the texture.. :D

Edited by alabama2010 - 9/13/10 at 2:49pm

Glenn- Your mother was right.

 

Iodine is an essential component of thyroid hormones.   When this was discovered, salt iodization became the cheap and easy solution to add iodine to our diets, and prevent thyroid disease, particularly goitre: http://en.wikipedia.org/wiki/Goitre

 

Man its all salt, and I would think the different table salts and kosher salts and other sources are all pretty much the same if you weigh it out. Something like kosher salt would be better on a raw piece of meat before cooking because of the shape of the crystals. The real differences are the fun salts that I like to use as a topping or in certain foods. Like the sort of black indian salt which has sulfer in it and is great with eggs and on all sorts of foods, or the hawain red sea salt. There are salts that have activated charchol in them. A sicilian sea salt would tast very different then a french celtic sea salt. The biggest chemical compound in all these 'salts' is the salt NaCl but a lot of salts out there do contain more then just NaCl.

You're right, Mike. If you weigh them, all salts will be the same. But the reality is, salt is almost always (bread baking excepted) expressed in volume measurements. And that can throw the amount of saltiness way off.