Kosher Salt?

SC_Dave · 12-26-2012, 10:16 PM

I'm learning here...... What makes this better than regular Mortons iodized salt? I see it used a lot so theirs gotta be a good reason.
David

Cloudsmoker · 12-26-2012, 10:21 PM

Personally,I think it has a cleaner, less intrusive taste - compliments the meat (or whatever) with less over-powering. For this reason, you may need to adjust your quantities (i generally use 1.5X) if following a recipe that calls for table salt

landarc · 12-26-2012, 10:22 PM

I prefer the size and shape of the salt crystal in kosher salt

woodbutcher1 · 12-26-2012, 10:27 PM

google the topic you requested and you will have your answers. Not to be a SA. you will have all the answers including the diff. of sea salt also.

SC_Dave · 12-26-2012, 10:34 PM

I can do that, not a problem. I just thought it may have been used in BBQ'n for a particular reason because that's where I've seen it used the most.
David

landarc · 12-26-2012, 10:39 PM

Well, he could do that, but, perhaps the information he seeks is this.

The reason I prefer the shape and size of kosher salt is that I try to build the backbone of all my ribs to be about the same particle size as medium grind black pepper (#16 screen). I do this as I feel the rub handles better and distributes over the meat better. Regular table salt is too fine, which can lead to uneven spots.

landarc · 12-26-2012, 10:43 PM

I actually learned about kosher salt from fine dining chefs, who taught me that if you season by hand, the larger size and flaky texture lends itself to both better control in the kitchen, a more delicate feel on the palate and better flavor. Many of them felt they could taste the iodine in table salt

cameraman · 12-26-2012, 10:43 PM

There's also a reported difference between Diamond Crystal and Morton but someone else will have to tell you what it is.

landarc · 12-26-2012, 10:46 PM

Particle size, every salt manufacturer has a different size particle. Measuring by weight is your friend here

westy · 12-27-2012, 01:56 AM

Yup, definitely grain size and cleaner taste. If it interests you, there is a great book called "Salted" by the author Mark Bitterman that can give you everything you ever want to know about salt and more.

nycbbq · 12-27-2012, 02:10 AM

Maybe this will help...
http://dinersjournal.blogs.nytimes.c...ure-your-salt/

Trumpstylz · 12-27-2012, 03:10 AM

Once you switch you won't go back.

benniesdad · 12-27-2012, 06:24 AM

The Virtual Weber Bullet site had a great discussion on salt a couple of years ago. Very informative.

http://virtualweberbullet.com/salt.html

chad · 12-27-2012, 07:30 AM

Kosher salt, traditionally, was used because of the coarse grain that allows it to "cut' into the surface of the meat. Different brands will weigh out differently and so in recipes (like sausage blends) it's good to weigh all ingredients. A tablespoon of Morton's kosher salt will be a different weight than a table spoon of another brand, but an ounce is an ounce.
Kosher salt does not have iodine and so the flavor is a bit different...also there are not anti-clumping agents.
Last and not least - it's "cool" to use kosher salt and fling it at your meat or pot! Find what you like and stick with it.
A chef I spend time with said the biggest reason he uses kosher salt in the kitchen is that it feels different than sugar and so a cook won't throw sugar or salt into the wrong dish!

wjwheeler · 12-27-2012, 08:04 AM

How does sea salt fit in to this realm?
BTW - I never use iodized salt in any of my rubs, injections or brines.

12-26-2012, 10:21 PM	#2
Cloudsmoker Full Fledged Farker Join Date: 10-30-11 Location: Dallas, TX Downloads: 1 Uploads: 0	Personally,I think it has a cleaner, less intrusive taste - compliments the meat (or whatever) with less over-powering. For this reason, you may need to adjust your quantities (i generally use 1.5X) if following a recipe that calls for table salt __________________ Primo Kamado \| Pitmaker Safe \| Klose Mobile Michigan Blue Thermopen

12-26-2012, 10:22 PM	#3
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	I prefer the size and shape of the salt crystal in kosher salt __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

12-26-2012, 10:27 PM	#4
woodbutcher1 Full Fledged Farker Join Date: 04-04-10 Location: Shelby Twp. Macomb Co. SE Michigan Downloads: 0 Uploads: 0	google the topic you requested and you will have your answers. Not to be a SA. you will have all the answers including the diff. of sea salt also. __________________ leonard ----------------- 22.5" Weber------OTS 18.5" Weber------OTS 14" Weber---- Smokey Joe 55 Gal. UDS 30 Gal. UDS 16 Gal. Mini. UDS Maverick ET-732 & iQue - 110

12-26-2012, 10:39 PM	#6
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Well, he could do that, but, perhaps the information he seeks is this. The reason I prefer the shape and size of kosher salt is that I try to build the backbone of all my ribs to be about the same particle size as medium grind black pepper (#16 screen). I do this as I feel the rub handles better and distributes over the meat better. Regular table salt is too fine, which can lead to uneven spots. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

12-26-2012, 10:43 PM	#7
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	I actually learned about kosher salt from fine dining chefs, who taught me that if you season by hand, the larger size and flaky texture lends itself to both better control in the kitchen, a more delicate feel on the palate and better flavor. Many of them felt they could taste the iodine in table salt __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

12-26-2012, 10:16 PM	#1
SC_Dave Got Wood. Join Date: 02-08-10 Location: Florence, SC Downloads: 0 Uploads: 0	Kosher Salt? I'm learning here...... What makes this better than regular Mortons iodized salt? I see it used a lot so theirs gotta be a good reason. David

12-26-2012, 10:34 PM	#5
SC_Dave Got Wood. Join Date: 02-08-10 Location: Florence, SC Downloads: 0 Uploads: 0	I can do that, not a problem. I just thought it may have been used in BBQ'n for a particular reason because that's where I've seen it used the most. David

12-26-2012, 10:43 PM	#8
cameraman is One Chatty Farker Join Date: 08-30-09 Location: Nashville, TN Downloads: 0 Uploads: 0	There's also a reported difference between Diamond Crystal and Morton but someone else will have to tell you what it is. __________________ Dave Photography is my passion, truth my obsession. No wait, Stieglitz said that. 22.5 WSM 22.5 OTS Weber kettle Smokey Joe (RIP) a dorky little headlamp.

12-26-2012, 10:46 PM	#9
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Particle size, every salt manufacturer has a different size particle. Measuring by weight is your friend here __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

12-27-2012, 01:56 AM	#10
westy Full Fledged Farker Join Date: 06-01-11 Location: valley village, ca. Downloads: 0 Uploads: 0	Yup, definitely grain size and cleaner taste. If it interests you, there is a great book called "Salted" by the author Mark Bitterman that can give you everything you ever want to know about salt and more.

12-27-2012, 02:10 AM	#11
nycbbq Is lookin for wood to cook with. Join Date: 06-28-04 Location: NYC Downloads: 0 Uploads: 0	Maybe this will help... http://dinersjournal.blogs.nytimes.c...ure-your-salt/

12-27-2012, 03:10 AM	#12
Trumpstylz is One Chatty Farker Join Date: 10-29-11 Location: Chicagoland Downloads: 0 Uploads: 0	Once you switch you won't go back. __________________ Weber One Touch Gold 2001 Weber Genesis that is no longer used since the OTG

12-27-2012, 06:24 AM	#13
benniesdad Full Fledged Farker Join Date: 09-26-12 Location: Locust Grove, GA Downloads: 0 Uploads: 0	The Virtual Weber Bullet site had a great discussion on salt a couple of years ago. Very informative. http://virtualweberbullet.com/salt.html __________________ WSM, Performer, 22.5 & 18.5 OTG, SJG, mini WSM, Summit 420, Q100, C-G Akorn, and Schwenkgrill

12-27-2012, 07:30 AM	#14
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL Downloads: 0 Uploads: 0	Kosher salt, traditionally, was used because of the coarse grain that allows it to "cut' into the surface of the meat. Different brands will weigh out differently and so in recipes (like sausage blends) it's good to weigh all ingredients. A tablespoon of Morton's kosher salt will be a different weight than a table spoon of another brand, but an ounce is an ounce. Kosher salt does not have iodine and so the flavor is a bit different...also there are not anti-clumping agents. Last and not least - it's "cool" to use kosher salt and fling it at your meat or pot! Find what you like and stick with it. A chef I spend time with said the biggest reason he uses kosher salt in the kitchen is that it feels different than sugar and so a cook won't throw sugar or salt into the wrong dish! __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker

12-27-2012, 08:04 AM	#15
wjwheeler On the road to being a farker Join Date: 05-30-11 Location: Cleveland TN Downloads: 0 Uploads: 0	How does sea salt fit in to this realm? BTW - I never use iodized salt in any of my rubs, injections or brines. __________________ Bill Wheeler Cleveland TN competition team member Que'n Stew'n & Brew'n Southern Q Model 500 Water Smoker Jacks Old South Original Patio Smoker Jambo FEC-100 Bradley Smoker