From a80dd9575bb0679ebada6a1c810241bc4099b936 Mon Sep 17 00:00:00 2001 From: Luke Smith Date: Wed, 10 Mar 2021 12:02:35 -0500 Subject: basic barebones --- src/salt.md | 41 +++++++++++++++++++++++++++++++++++++++++ 1 file changed, 41 insertions(+) create mode 100644 src/salt.md (limited to 'src/salt.md') diff --git a/src/salt.md b/src/salt.md new file mode 100644 index 000000000..bce6a2c85 --- /dev/null +++ b/src/salt.md @@ -0,0 +1,41 @@ +# Table Salt vs. Kosher Salt + +Table salt is the salt on your table: teeny-tiny grains in a little shaker. + +Kosher salt is the salt that should be in your kitchen: large, thick grains. + +Some people new to cooking get confused on the difference and when to use one or the other. + +The long story short is you should always use kosher salt for cooking. +Table salt is much more intense and is only for brisk post-cooking flavoring at the table. +Kosher salt is more subtle, dissolves slower and thus releases its flavor slower. + +Note also that you should add a larger mass of kosher salt where you might only +add a pinch of table salt, since table salt is much stronger partially because +it dissolves so quickly. + +## Table salt is not lindy. + +Table salt has iodine and other additives. + +Its history is somewhat analogous to the addition of flouride to municiple +water supplies. Nearly a hundred years ago, the U.S. government began working +with corporations to add iodine to salt ostensibly because they were concerned +about people having iodine deficiencies. + +A healthy diet including eggs, dairy and some seafood should get enough iodine +elsewhere to not need it in the form of table salt supplements, so don't feel +like to you need to use it. + +## Why is kosher salt called "kosher" salt? + +Hebrews and then Jews revile eating meat with any blood in it. Larger grain +salt was better for the process called "koshering" whereby meat is covered in +salt and the salt draws out the liquid blood. Note that table salt is not +non-kosher in Mosaic law either, it is simply not suited for this "koshering" +process because it simply dissolves into the meat. + +For one reason or another, this association caught on and we now call coarse +grain salt "kosher." Note that kosher salt is more or less the natural form of +salt, it is not, as one might imagine, some new innovation to comply with +Jewish dietary practice. -- cgit v1.2.3