Kosher salt, also known as kosher sea salt, is coarse kosher salt with no common additives like iodine. Used traditionally in the kosher kitchen and not on the table, it usually consists of sodium bicarbonate and might contain anti-caking agents also. Kosher salt is used to season the food we eat, as well as to preserve and strengthen our nails and hair. The traditional kosher diet places importance on the avoidance of offending food. Although this is true, there are other considerations when kosher salt is used for cooking.
To begin, let us consider that kosher salt dissolves easily. It does not stick to either wet or dry meat. For example, when melting butter or oil, the process involves rolling the meat in salt, then stirring it into the butter or oil, then slowly melting it until it is completely mixed in. As it melts, the mixture pulls the fat and moisture from the meat. This allows the meat to be more evenly coated and more tenderizing.
There are two main types of kosher salt used in kosher foods. Regular kosher salt comes in two different forms. The one we use for our pickles and appetizers is called pickling salt, while kosher salt that is used on our standard kosher foods is called kosher salt brine. (kosher salt brine is sometimes also called sea salt.) Kosher brine is used to season fish, seafood and poultry, and also to preserve vegetables, fruits and dairy products.
Many Kosher salt brands contain potassium iodide, a colourless, odourless substance added to increase the hardness of kosher salt. While commercially available table salts do contain trace amounts of iodine, most do not contain enough to affect our body's absorbance of other minerals. Ingestion of too much iodine can cause several medical problems. Iodine can also contribute to hyperthyroidism and goiters, so it is best to choose brine salts which do not contain iodine. However, it is perfectly acceptable to occasionally consume table salts enriched with iodine. Most kosher salt contains trace amounts of iodine, so we do not need to worry about how much we eat.
During the kosher salt curing process, the kosher sea salt is placed in a container in order to slow down the curing time. The first step is rinsing of the salt and then the meat. The longer the kosher salt is exposed to air, the faster it will turn grey. Large pieces of meat should be soaked overnight to help slow down the ageing process. Long grain dry foods such as chicken, turkey, beef and lamb are best soaked for at least 12 hours.
Once the meat has soaked overnight, the next step of the kosher salt kosher food curing process is to remove the skin and fat. After this, the meat is ready for rinsing. The next step is to remove the grain from the back of the neck. Long grain dry foods such as chicken, beef, lamb and turkey are best cleaned by hand or pressure washer. If it is very difficult to remove the meat from the back, it may be necessary to use a brush or knives to clean it.
Kosher salt should be stored in a cool and dry place away from direct sunlight, oxygen and moisture. Flakes can become slimy after sitting on the counter for a long time and will harden into a rough, crumbly texture. To help prevent this, store kosher salt in its original box in a dry and cool location.
In conclusion, there is no main difference between kosher salt and regular salt. Both are excellent methods of seasoning and preparing kosher food. Just make sure you follow the rules for kosher salt curing and storing.