KOSHER SALT, WHAT IT IS AND HOW TO USE IT
Kosher salt is increasingly appreciated and known. Let's see what its characteristics are and how to use it
In recent years, salts of all kinds have arrived on the counters of supermarkets and, therefore, in every Italian and European cuisine. One of the most popular, however, seems to be the kosher salt. Would you like to know the reason? Let’s find it out
What is kosher salt
More than kosher, this type of salt is koshering, in the sense that it can be used to prepare kosher dishes. We have already talked about the kosher tradition, but here we will only remember that a recipe is kosher when it avoids the presence of blood in the meat. For Jewish culture, in fact, there is the secret of life in the blood. Of course, the laws of Kashruth are not limited to just meat but all foods.
Therefore, by koshering, we mean a product, in our case salt, suitable for the preparation of kosher meat.
This type of salt is used not so much for its organoleptic qualities but for its shape, which allows the salt to adhere perfectly to the meat and best drain the blood.
Kosher salt and other salts
There are no significant differences between kosher salt and other types of salt. In fact, it isn’t very easy to recognize a different taste, and only in some specific cases or if you have a particularly educated palate.
The kosher salt, however, has no added iodine and has a more flattened and elongated shape, to adhere very well to food. The color is off-white, almost gray. Lastly, since there no added iodine, the flavor is less ferrous than other salts, while at sight, the grains seem to be composed of layers.
Kosher salt, how to use it
Kosher salt is naturally wasted to salt the water, also because the cost is high, equal to 10 € per kg (it is not a maximum price: the most expensive salt is the pink salt of Hawaii, which costs 40 € per kg).
It is ideal, however, for meat and focaccia. In the first case, the shape of the salt allows it to adhere perfectly to the cuts and to dissolve homogeneously. Also, the crystals are better absorbed, and the flavor is more delicate, although it is not less tasty than others (in fact, those who are beginners would do well to use it sparingly compared to ordinary salt).
Other perfect dishes for kosher salt are focaccia because it forms a tasty crust on the surface, and all preparations “en croute,” or those in which it is necessary to absorb the humidity of the food.
Try it also on bruschetta and for salted products.
Is kosher salt good for health?
There are no better salts than others for health unless you have thyroid problems, so iodized salt exists. Indeed, some would do well to pay attention to the use of salt. According to the WHO, the healthiest amount to take would be 6 grams per day, but in Italy, the daily average is 11 grams. Some researchers also confirm that just 2 grams per day can be enough for humans.
This post is also available in: Italiano (Italian)