Kosher salt is very famous and it is important to know about it before starting to use it so that it can serve your purpose well.

Rock salt which is also called Kosher salt is a coarse kind of salt that is prepared without any additives. The salt by itself is not Kosher. It gets the name because it is used in the process of curing of Kosher meats. It’s mild flavor and tendency to stick to many surfaces makes it popular than the table salt and this is the reason for professionals to prefer Kosher salt.

Like table salt Kosher Salt is also prepared by evaporation of sea water. The difference is that iodine is not added and it is not allowed to refine as much as tablet salt is allowed. When examined under a microscope it resembles a stack of cubes arranged on top of one another. It does not look like a separate grain.

Kosher salt is the best choice to be used in curing meat s as it will draw blood off fresh meat easily. According to Kahrut under any circumstances and in any amount blood intake is prohibited. Meat that contains blood will never be approved by a rabbi to be labeled as Kosher food. Many slaughter houses that are not Kosher also are in the practice of using Kosher salt for

curing. This is done because the presence of blood will spoil the quality of the meat.

Chefs consider this salt as a pure one because it is not highly refined or iodinated. It is due to this reason it is used in seasoning. However due to its size it is not recommended for baking.

It finds a wide application in pickling because it has lesser risk of cloudiness and discoloration. It is always good to keep some amount of kosher salt for quick and easy addition to food items.

It is easily available in all shops as well as supply houses of restaurants.

Post by KC

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