Kosher Salt?

PaulaFan777 · 10-24-2007, 02:09 PM

Does anyone know why Alton always uses and cooks with Kosher Salt? Is it a better salt to use when cooking than regular?

Food Network Fan · 10-24-2007, 02:48 PM

I think it has a better flavor. I think the iodine in tables salt adds a less than desirable flavor. I like sea salt too.

PaulaFan777 · 10-24-2007, 03:28 PM

Makes sense to me. I was just wondering is all.

Food Network Fan · 10-24-2007, 04:23 PM

If you decide to give it a try let us know what you think.

BerryBaby · 10-24-2007, 07:25 PM

I bet Clove would know the answer to this!

Food Network Fan · 10-24-2007, 07:45 PM

Well Alton says since it's flakes it spreads out and covers more surface especially things like steak. So I guess flavor and even coverage are 2 of the pluses.

PaulaFan777 · 10-24-2007, 09:58 PM

Makes sense to me. Is kosher salt best to use in everything or just certian things.

Food Network Fan · 10-24-2007, 10:17 PM

From Alton's book I'm Just Here For the Food

Quote:

"Kosher salt tastes better on food. The fact that kosher salt doesn't contain any additives may be a factor, but I suspect it has more to do with timing. Because kosher salt flakes are irregularly shaped and have a very low surface to mass ratio, they dissolve slowly, releasing their flavor like a time-release medicine. The tiny cubes of table salt attack the tongue all at once. I can always tell when food has been sprinkled with table salt because salt is the first thing I taste. Kosher salt works more behind the scenes and is therefore (to my tongue at least) a more effective seasoning.

Even if flavor wasn't an issue, I'd still prefer kosher salt to table salt because it is controllable. Since it's composed of irregularly shaped flakes, you can actually pinch kosher salt between your fingers and hold it there. Gently move your fingers back and forth and flakes gently fall. Stop moving and the salt stops falling. Table salt crystals are so small and so uniform, they tend to act more like a fluid than a solid, so even if you manage to get hold of a few, you're not going to get to decide where they go. Although kosher salt flakes are quite large, the crystals that make them up are actually very fine, so when a flake of kosher salt hits the moist surface of a food, it dissolves quickly and spreads out across a wider area."

Callisto in NC · 10-25-2007, 09:01 AM

I can't taste any difference between iodized and non-iodized salt.

Food Network Fan · 10-25-2007, 10:23 AM

I think it has a bit of a metallic taste.