How to Measure Salt and Iodine in Your Recipes
Kosher salt is highly refined kosher salt without common additives like iodine. Typically used at the table and not on the cooking surface, it usually consists of fine salt, hydroscopic substances and sometimes other earthy substances. Kosher salt contains no substance that will alter the electrical conductivity of the salt and it has no smell. It is used to season and moisten foods. The various kinds of kosher salt are not the same kind because they have different properties that make them suitable for use in cooking.
Table salt contains numerous impurities such as lead, copper, mercury, cadmium, chromium, manganese, and aluminum. All these elements are harmful when inhaled. Table salt also contains a high amount of salt substitutes are readily available. Most manufacturers of kosher salt claim that their product is free of all contaminants and no salt residue will be left on the food during preparation. However, this does not mean that the prepared food will taste exactly the same as if you used kosher salt.
Another important factor is using kosher salt versus table salt. Many kosher cooks believe that kosher salt contains more minerals that table salt. Therefore, they use it for cooking. This may be true but you cannot use kosher salt for saltwater baking and cooking because it has an unpleasant odor and will not allow the flavor to penetrate. When it comes to kosher salt or table salt, the winner is obvious.
Flakes are the best form of kosher salt because they retain the most moisture. This makes kosher salt ideal for moistening, roasting and saucing meat. The kosher salt also holds onto its form of the salt crystal and will not separate when you cook. You can use small or large grains for meat or seafood, but it depends on the size of your grinder. Large grains are better for meat, but smaller grains work just as well for seafood.
To ensure that the kosher salt you are using will dissolve easily in water, first crush the flakes. Then, add the warm water and stir until the flakes have completely dissolved. If you have a stick type kosher salt, squeeze the excess water out and put this into a separate container and keep it for future use.
Now let’s take a look at the difference between regular salt and kosher salt. Regular table salt actually contains a high amount of potassium and magnesium. This allows the salt to clump together and form tiny fine grains. These fine grains of regular salt can harm your digestive system if the water stays in contact with them for too long. For this reason, regular kosher salt is usually mixed with some anti-caking agents like sodium bicarbonate.
In order to gauge the kosher salt and its effectiveness in pickling recipes, we need to get back to the basics. A teaspoon of kosher salt is just slightly more effective than a teaspoon of regular salt. If you need to make a thick paste with a lot of food stuff or if you need to deep-fried something, then a teaspoon of coarse sea salt should suffice. So, now you know how to measure the correct amounts.
The last trick we have for you today is one of those “you get what you pay for” types of things. Kosher salt contains two different types of iodine. The more expensive kosher salt tends to contain greater amounts of iodine and is thus more desirable. The cheaper kosher salt tends to be lower in iodine and lower in price. While it is not true that lower priced kosher salt lacks iodine, you may want to consider either picking a brand lower in iodine or using kosher salt with a small amount of iodine added.