Why do we need kosher salt, and why we shouldn't use it in some recipes

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Why do we need kosher salt, and why we shouldn't use it in some recipes

Kosher and halal products are now in vogue, if only because they, more often than not, do not have all kinds of filthy impurities and tastes. I myself, choosing between halal chicken and regular, will choose halal (and I recommend it to you), because halal chicken will be a chicken, a delicious chicken, and not overgrown with hormones. Halal chicken makes an excellent broth - aromatic and tasty. And baked halal chicken is a delicious thing. She does not get a nasty fatty aftertaste after the chicken cools down.

Why is that? Alas, I don’t know the intricacies of fattening and slaughter, so I cannot explain.

As for kosher products, they are an even darker forest for me, because I still haven't studied kosher.

But I happened to encounter kosher salt: in many overseas recipes, the use of it is kosher salt, and there are many myths around it, one of which is "kosher salt is not that salty. Therefore, I bought it - in order to understand whether it can be replaced or in fact it is some kind of unique product?

As a result, I found out that kosher salt is, first of all, salt that does not contain any impurities. Rabbi-approved. It is unclear what parameters are used for the assessment for approval, most likely because of the absence of impurities.

That is, kosher salt is not iodized, there are no anti-caking additives in it, and in general it is the purest sodium chloride.

In addition, it is also a salt suitable for kosher - that is, to remove all traces of blood from meat, poultry, fish. The carcasses are rubbed with kosher salt and then removed.

Salt is highly hygroscopic, and this property is used in the process.

But in order for kosher to be effective, the salt needs to dissolve for a very long time.

Therefore, kosher salt is also coarse salt - its crystals are much larger than crystals of ordinary, familiar table salt. But, in addition to size, hardness also matters (to slow down dissolution).

That is, kosher salt: hard, coarse, no additives.

The rest is ordinary salt. There is no great utility or less salinity in it. Lower salinity is a fiction due to the fact that in a spoonful of salt or in a pinch, just fewer large crystals are placed, so it turns out that the weight of salt will be less with the usual volume.

Something like this.

Plus, it's best to use kosher salt for cooking only if you salt it while cooking.

If you rub meat, poultry or fish with such salt, it will actively draw moisture from the product, as a result you will get a dried piece that has lost its last juices during heat treatment.

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