What is the Best Salt to use when it comes to cooking ? Kosher, Table, and Beyond…
Hey everyone: this is Kenji Lopez, alt from Serious Eats, and today we’re talking about salt. Now salt comes in many different shapes and colors from kosher salt to table salt to fancy sea salt. But here at Serious Eats we most frequently recommend using kosher salt and I’m, going to explain to you why.
First of all, let’s, get one thing straight: chemically there’s, virtually no difference between any of these salts. They’re, almost 100 % NaCl that’s, sodium chloride. Some of them have a few other minerals thrown in there.
For example, table salt has some anti-caking agents in it that allows it to flow freely like this. Meanwhile, colored sea salts have a few trace minerals that came along from the ocean for the ride. Largely they don’t play any role in flavor, though, once you dissolve any of these salts into liquid or onto your food.
The flavor differences become completely indistinguishable. There is one key difference, though, and that’s. Geometry, you see, table salt consists of very very tiny cubes and these cubes are able to pack together very tightly sort of like boxes in a moving van kosher salt.
On the other hand, has these large craggy flakes, which means that when you put them in a given volume, there’s, also going to be a lot of air in there? What all of this means is that when you’re using teaspoons cups or any other volume measure, these types of salt measurements are not interchangeable.
Cup 4 cup table salt weighs more than kosher salt. Now let me show you I & # 39. Ve got a scale right here. I’m, going to tear it too the way to this empty bowl, and now I’m going to place an identical bowl of table salt.
This is one cup of table salt in here, and we can see that it weighs just over 10 ounces now. Meanwhile, this is a cup of kosher salt. When I put this on the scale we & # 39, ll see that it weighs well just about 5 ounces, so that’s, half as much salt per cup.
If you using kosher salt than table salt, if you season a pot of soup with a teaspoon of table salt, it’s, going to be twice as salty as if you seasoned it with a teaspoon of kosher salt by the way. Oh, this is specific to diamond crystal kosher salt.
If you’re talking about Morton’s, kosher salt, the other big brand that weighs about 80 percent as much as table salt does, and you can find all this information in a chart by following a link in the description below.
So the next question is: why do we actually call for kosher salt instead of table salt? The real issue is handling you see if you try and pick up table salt with your fingers. The smooth cube, shaped grains flow past each other and they slip out of your fingers.
Kind of like sand through an hourglass kosher salts, on the other hand, is very easy to pick up. It stays nice and compact. In your hand, it doesn’t fall until you actually want it to which means that it’s.
Much easier to sprinkle onto your food evenly, this is important when you’re seasoning things. So the question is: when is table salt okay to use? Well, as long as you’re, weighing your salt by mass instead of relying on volume table salt is perfectly fine.
It’s, also very good to use in baked goods where it & # 39. Ll dissolve quickly and evenly or into liquids where it’s, going to dissolve faster than kosher salt will. I personally typically keep only kosher salt at home, along with a few fancy finishing salts.
Now the truth is you don’t really ever have to use fancy salts, I kind of put them in the same category as like Ghost Busters and bubble baths. Things that aren’t essential for survival, but they’re, going to make your life a lot more worth living.
Now these fancy salts. They’re harvested from bodies of water and the occasional mine all over the world and, depending on exactly how they were formed, they can vary in shape and color a lot now. The color differences are largely aesthetic, but the shape differences can have a big impact in how we perceive them.
Chunky salts like this adds crunchy texture and bursts of salinity as you’re eating it, which means that you should only use it to finish. Your dishes – they’re great for many things like scattering on top of your bread or cookies just before they’re baking or for sprinkling on slices of perfectly cooked meat.
Just before serving my favorites are this Maldon sea salt from England, which has these nice sort of flaky pyramid, shaped greens and fleur de sel from France, which has a sort of moist chunky texture to it, oh and by the way, if you want fast easy access To your salt, get yourself one of these: a salt cellar.