Question for Cooking experts
- Thread starter rjroubi
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Robin, I don't know about sea salt, but kosher salt is coarser and the grains larger than table salt. It dissolves/disperses more quickly as well and has a lighter flavor. Beyond that, I had to find a link for you 
http://en.wikipedia.org/wiki/Kosher_salt
I use kosher salt almost exclusively.
Sparrow
Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in sideways, thoroughly used up, totally worn out, and loudly proclaiming ‘Wow - what a ride!’ — Peter Sage
http://en.wikipedia.org/wiki/Kosher_salt
I use kosher salt almost exclusively.
Sparrow
Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in sideways, thoroughly used up, totally worn out, and loudly proclaiming ‘Wow - what a ride!’ — Peter Sage
amyg
Cathlete
Robin, have fun and substitute away! The kosher and sea salts will substitute just fine. Trouble comes when you substitute table salt, since the grains are smaller and therefore the measurements won't be quite right, or the grains will disolve quicker than they're supposed to (if you're roasting something, etc). I've never really noticed, one way or the other, to tell the truth. I could never put table salt on a pretzle, though!!!
rjroubi
Cathlete
Thanks guys!
It's a bit ironic...I was just flipping through Real Simple magazine this evening and they had an article on salt..LOL. Just as you said ..... sea salt works just as well as kosher salt
Gosh, three different types of salt...How in the world am I ever going to learn how to cook? Maybe I should just stick to raw food and oatmealx(
Robin:9
It's a bit ironic...I was just flipping through Real Simple magazine this evening and they had an article on salt..LOL. Just as you said ..... sea salt works just as well as kosher salt
Gosh, three different types of salt...How in the world am I ever going to learn how to cook? Maybe I should just stick to raw food and oatmealx(
Robin:9
WD
Cathlete
Robin,
Kosher salt is pretty much the same as any other. It does not have iodine and is a little coarser than regular table salt. Sea salt has no additives like iodide. It has more minerals like sodium chloride. Like the others have said sea salt and kosher salt are coarser.
Diane Sue
http://wd.1ww.us
Kosher salt is pretty much the same as any other. It does not have iodine and is a little coarser than regular table salt. Sea salt has no additives like iodide. It has more minerals like sodium chloride. Like the others have said sea salt and kosher salt are coarser.
Diane Sue
http://wd.1ww.us
Robin,
Any salt works fine, but I like to cook with Kosher Salt.(the texture). I get my spices from a place called the spice house.
www.thespicehouse.com Click on the salt link and it will explain about the different salts. It's also a great reference for alot of difference spices and herbs.
Hope the site helps!!!
Any salt works fine, but I like to cook with Kosher Salt.(the texture). I get my spices from a place called the spice house.
www.thespicehouse.com Click on the salt link and it will explain about the different salts. It's also a great reference for alot of difference spices and herbs.
Hope the site helps!!!
Miss Lee
Cathlete
>Thanks guys!
>It's a bit ironic...I was just flipping through Real Simple
>magazine this evening and they had an article on salt..LOL.
>Just as you said ..... sea salt works just as well as kosher
>salt
>
>Gosh, three different types of salt...How in the world am I
>ever going to learn how to cook? Maybe I should just stick to
>raw food and oatmealx(
>
>Robin:9
LOL! I know exactly what you mean. I use all 3 types of salt and here's how it breaks down for me:
1. Plain old table salt - I use this for baking and seasoning boiling water because it's fine and dissolves quickly. I use a good tablespoon or 2 for the boiling pot when I make my beloved pasta.
2. Kosher salt - this probably won't apply to you since you're vegan, but for anyone else who may be interested, I use this primarily for brining meats. I brine poultry and pork most of the time because it adds yummilicious flavor and moisture to otherwise dry, tough meat.
3. Sea salt (specifically Fleur de Sel) - I use this at the table because it is very course, more so than kosher salt, and downright crunchy. I also use it to season meats before searing or grilling to give it a nice, crusty coating. This is by far my favorite salt.
I like kosher and sea salt because you can pinch up what you need rather than shaking it out which I think helps you to use less of it.
Michele
>It's a bit ironic...I was just flipping through Real Simple
>magazine this evening and they had an article on salt..LOL.
>Just as you said ..... sea salt works just as well as kosher
>salt
>
>Gosh, three different types of salt...How in the world am I
>ever going to learn how to cook? Maybe I should just stick to
>raw food and oatmealx(
>
>Robin:9
LOL! I know exactly what you mean. I use all 3 types of salt and here's how it breaks down for me:
1. Plain old table salt - I use this for baking and seasoning boiling water because it's fine and dissolves quickly. I use a good tablespoon or 2 for the boiling pot when I make my beloved pasta.
2. Kosher salt - this probably won't apply to you since you're vegan, but for anyone else who may be interested, I use this primarily for brining meats. I brine poultry and pork most of the time because it adds yummilicious flavor and moisture to otherwise dry, tough meat.
3. Sea salt (specifically Fleur de Sel) - I use this at the table because it is very course, more so than kosher salt, and downright crunchy. I also use it to season meats before searing or grilling to give it a nice, crusty coating. This is by far my favorite salt.
I like kosher and sea salt because you can pinch up what you need rather than shaking it out which I think helps you to use less of it.
Michele