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| My "Salt Pig", always sitting by my oven filled with Kosher Salt! |
First things first, Kosher Salt did not get its name because it is "kosher". It is actually the salt used for the koshering process, which is the preparation of meats according to Jewish dietary laws. Due to its coarse shape, it draws out blood when sprinkled on meat and it removes impurities. So why do we used it for regular cooking?
1) Kosher salt is relatively pure with no added iodine or other additives. (In the U.S., we first started adding iodine to salt beginning back in the early 1920's as a way to prevent goitre, a thyroid condition caused by iodine deficiency. Iodine deficiency is still a huge problem throughout the world as it causes other physical and mental impairments as well, but our traditional diet in the U.S. and other developed countries is such that we receive enough iodine through our foods--like milk, potatoes, turkey, shrimp, fish and eggs--that most of us no longer need to supplement our iodine intake through salt.) In addition to iodine, granulated table salt also often contains up to 2% of other additives, including aluminum, silicon compounds, silicon dioxide and magnesium carbonate, all of which are necessary to prevent the crystal surfaces of regular salt from absorbing moisture and clumping. All of these additives are not only entering your body, but also don't dissolve readily, affecting appearances (such as in brines), as well as contributing some undesirable tastes.
2) You actually need less kosher salt than regular table salt to achieve the same level of flavor in your dish. The biggest reason for this is the salt's shape. Because it is fragile, hollow and pyramid shaped, it dissolves much more quickly in our foods, which is particularly helpful when you're seasoning something with a low moisture content like meat. Kosher salt does an AMAZING job flavoring meat. (And don't worry about moisture being drawn out by the salt; it's negligible, particularly when compared with the flavor the salt provides.)
3) Kosher salt is very easy to use and dispense by the hand. You've seen chefs on cooking shows sprinkle their steaks with ease, right?! It is very popular with chefs.
Kosher salt is, in fact, the salt I most commonly used while studying at the Culinary Institute of America as well as while working at Fine Cooking Magazine for all of the reasons listed above. I urge you to give it a try if you are hoping to take your cooking to the next level, and please let me know what you think!
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Have you ever tried making your own pickles? Kosher salt is a main ingredient. Try it...it's fun! This is especially useful if pickles are not readily available at your post for those of you outside Mexico City!
Homemade Pickles
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| Photo Courtesy of www.menshealth.com |
- 1 lb. cucumbers of your choice, sliced (smaller, seedless work best; in Mexico they're found at Costco or pre-packaged in bags at stores like Superama)
- 1 white onion, thinly sliced
- 1 Tbsp Kosher Salt
- 2 1/2 oz (a heaping 1/3 cup) sugar
- 4 fl oz (1/2 C) white wine vinegar
- Dill/Dill Seed, pickling spices, garlic, crushed red pepper, chiles, etc. optional
- Combine the cucumbers, onions and salt. Cover and refrigerate for 3 hours, stirring occasionally.
- In a small saucepot, dissolve the sugar in the vinegar over medium heat. Add any extra seasonings you're using. Allow mixture to cool.
- Drain the cucumbers and onions and rinse.
- Combine the vinegar mixture with the cucumbers and onions. Refrigerate until cold before serving.
