What is the difference between kosher and sea salt and can I use sea if it calls fir kosher..?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
You can substitute one for the other. I prefer cooking with kosher salt, however.
Here's a link I found explaining the differences: http://www.foodnetwork...
You can use one for the other but if you are using Kosher insead of sea salt or regular sal, use almost twice as much. If you are using sea salt use same amount as table salt. If you are using sea salt instead of koher salt cut it in 1/2 or your dish will be too salty, they don't measure the same.
The other thing to keep in mind is iodine -- both table salt and sea salt contain it; kosher salt usually doesn't. So if your recipe calls for kosher salt due to an iodine restriction (common for folks prior to some specific testing related to thyroid cancer) DON'T substitute. Iodine is also a problem in pickling/canning (it can discolor the results), so if the recipe is for pickling/canning, use ONLY kosher salt or pickling salt. And, of course, if the purpose is to keep the recipe kosher, then use kosher salt.
If none of the above applies, go ahead and substitute.
Hope that helps!
The "kosher" in "kosher salt" relates to, and originated from, its use in the process of koshering meat. The canister of Morton table salt in my pantry is also kosher as is the French sea salt.
pierino is a trusted source on General Cooking and Tough Love.
ChefOno has this one right. Kosher salt doesn't have to be blessed by a rabbi. It's use is in the process of koshering. And it is a mined salt as opposed to a harvested sea salt. Personally I think the latter tastes better but they are interchangeable in most kitchen uses.
Just this one??? ;-)
Okay - stand corrected on the use of kosher salt in keeping food kosher -- maintain my ground on the iodine issues (learned the pickling one the hard way, when I used salt with iodine and turned my pickled garlic blue; living the thyroid one right now with a dear friend).
Iodine can also be an issue to those of us who can taste it in the salt.
There are two commonly available brands of kosher salt, Morton's and Diamond. The 2:1 ratio of kosher:sea salt only applies to Diamond.
Isn't Morton 1.5 to 1 or something? Don't use it myself, I much prefer the larger crystals.
Please enter a valid email address.
Well played. You deserve a cookie.
There's a good reason we don't see spoonbread all that often.
Cheesy, Chive-y Spoonbread
The Greatest Hits
A Rich, Buttery Brioche Monkey Bread
Same Fave Casserole Carrier, New Color
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)