Timeline for Why is Diamond Crystal most usually recommended for kosher salt?
Current License: CC BY-SA 4.0
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| Oct 3, 2022 at 16:31 | history | edited | Tetsujin | CC BY-SA 4.0 |
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| Oct 3, 2022 at 16:27 | comment | added | Tetsujin | @Esther - agree… but you just can't buy kosher salt here [except on import]. I use 'rock salt' in my mill because it is less 'claggy' than sea salt - but for everything else, I just use ordinary table salt. I tend to know my quantities based on habit & don't follow recipes too carefully. I just discovered why the UK doesn't need iodine salt - they 'fixed' the milk instead - bda.uk.com/resource/… | |
| Oct 3, 2022 at 16:23 | comment | added | Esther | @unlisted I've seen kosher salt recommended because the larger crystals are easier to pick up and sprinkle with the fingers. Also, since recipes in the US largely use volume rather than mass for measurements, the density of the salt matters more (I only have table salt, so I have to put about half of the specified amount when the recipe states kosher salt). But of course, by weight, the type of salt should not matter much, if at all. | |
| Oct 3, 2022 at 16:19 | comment | added | Tetsujin | @Esther - Thank you for that info [& after so much ragging on this question I'm happy someone has taken what I said seriously & provided useful feedback]. It may be, perhaps because of that & the US practise of iodising much more commonly than elsewhere, that this entire practise of chefs using kosher might just be because, whatever else may be in it, iodine is not - giving a more predictable flavour, without this 'metallic' back-end to the flavour [which, as I say, I don't think I've tasted, it's not popular in the UK/EU. It's kind of viewed like a 'medicine', only take it when you're ill] | |
| Oct 3, 2022 at 16:14 | comment | added | Esther | @unlisted can confirm that iodized salt does taste different than regular salt: it has a vaguely metallic taste that I don't like. Kosher salt does not refer to purity, but to crystal size (larger than table salt). And less-pure salts do taste different that purer salts, because the "impurities" have a taste (although not necessarily noticeable in a heavily-flavored food). | |
| Oct 3, 2022 at 16:12 | history | edited | Tetsujin | CC BY-SA 4.0 |
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| Oct 1, 2022 at 17:18 | comment | added | Tetsujin | I give up. This has hit HNQ so gets flyby votes from people far too interested in preserving their own preconceptions than be open to a challenge. | |
| Oct 1, 2022 at 16:38 | history | edited | Tetsujin | CC BY-SA 4.0 |
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| Oct 1, 2022 at 8:03 | comment | added | Tetsujin | @Stephie - The question was "Is there some superior quality" - answer: no. | |
| S Sep 30, 2022 at 20:15 | history | mod moved comments to chat | |||
| S Sep 30, 2022 at 20:15 | comment | added | Stephie♦ | Comments are not for extended discussion; this conversation has been moved to chat. | |
| Sep 30, 2022 at 20:14 | comment | added | Stephie♦ | While this is an interesting essay (ok, probably rather a rant) about salts in general, I see no answer to the question. What are the differences between the two brands? | |
| Sep 30, 2022 at 19:05 | history | edited | Tetsujin | CC BY-SA 4.0 |
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| Sep 29, 2022 at 19:06 | comment | added | Kevin | @unlisted That just isn't true. It's somewhat more true if you fully dissolve the salt into liquid, but if it's still solid then the structure of the crystals and the trace impurities/added iodine absolutely make a difference. Also you say that no one had heard of Kosher Salt until the invention of the internet, but that's ridiculous, it's existed for far longer than that and even if most home cooks didn't use it that doesn't mean no one did | |
| Sep 29, 2022 at 18:07 | comment | added | Tetsujin | See skeptics.stackexchange.com/questions/3707/… | |
| Sep 29, 2022 at 17:51 | comment | added | Tetsujin | @NeilMeyer - and yet they all taste exactly the same… [If someone's going to pump additional flavours in, then that's out of scope.] | |
| Sep 29, 2022 at 17:46 | comment | added | Neil Meyer | This is not really true. You get flakey, fine and coarse. You get flavoured, finishing and cooking and you get some with or without iodine. They also vary tremendously in regards to which trace elements they contain. | |
| Sep 29, 2022 at 16:43 | history | answered | Tetsujin | CC BY-SA 4.0 |