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Unread 12-26-2012, 10:16 PM   #1
SC_Dave
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Default 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.
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Unread 12-26-2012, 10:21 PM   #2
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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
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Unread 12-26-2012, 10:22 PM   #3
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I prefer the size and shape of the salt crystal in kosher salt
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Unread 12-26-2012, 10:27 PM   #4
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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.
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Unread 12-26-2012, 10:34 PM   #5
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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.
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Unread 12-26-2012, 10:39 PM   #6
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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.
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Unread 12-26-2012, 10:43 PM   #7
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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
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Unread 12-26-2012, 10:43 PM   #8
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There's also a reported difference between Diamond Crystal and Morton but someone else will have to tell you what it is.
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Unread 12-26-2012, 10:46 PM   #9
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Particle size, every salt manufacturer has a different size particle. Measuring by weight is your friend here
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Unread 12-27-2012, 01:56 AM   #10
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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.
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Unread 12-27-2012, 02:10 AM   #11
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Maybe this will help...
http://dinersjournal.blogs.nytimes.c...ure-your-salt/
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Unread 12-27-2012, 03:10 AM   #12
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Unread 12-27-2012, 06:24 AM   #13
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The Virtual Weber Bullet site had a great discussion on salt a couple of years ago. Very informative.


http://virtualweberbullet.com/salt.html
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Unread 12-27-2012, 07:30 AM   #14
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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!
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Unread 12-27-2012, 08:04 AM   #15
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How does sea salt fit in to this realm?
BTW - I never use iodized salt in any of my rubs, injections or brines.
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