I have read that the difference between sea salt and kosher salt is that sea salt is generally processed in that it has minerals added to it which were lossed during the evaporation process while kosher does not.
Somebody also told me sea salt is inefficient for brining and it contains impurities I have also read that unprocessed sea salt and kosher salt is the same thing.
I am using saxa sea salt which on the box says is 100% natural and has no ingredients added. This being the case is it the same as kosher salt or not?
Thank you for your answer. I would like to add a related question. You said sea salt does not stick very well to meat during brining. Does this point apply to dry brining only or does it apply to brining in a water solution where the salt is dissolved?
Kosher salt is pure, like table salt, but without any iodine and (usually) without any anti-caking agents.
Kosher salt crystals are also coarse, but flat, which makes them easy to dissolve or season/coat meat.
Unprocessed sea salt is simply coarse; the shape of the crystals (whole or ground) does not stick to meat particularly well and the impurities make it harder to dissolve properly in water. It doesn't usually have minerals added (unless it's a really cheap kind possibly made from pre-iodized table salt), it just doesn't have minerals removed like table salt.
Kosher salt and sea salt are definitely not the same thing. Kosher salt can come from seawater, like sea salt, but the "kosher" part is all about the size and shape of the crystals, not their source.
Sea salt is not a good idea for brining. It's expensive and inefficient, and by the time the meat is cooked, any distinctness of flavour will have completely disappeared. Some of the minerals may even burn, depending on the cooking method.
Instead, use kosher salt or table salt for brining and add sea salt as a seasoning afterward if you want. Using sea salt for cooking, brining, or other preparation is simply wasting it.
boiling it. I followed your previous advice however slow cooking does not absorb salt in the same way brining does, otherwise you would get plump, tasty and juicy meat(like brining) which you do... parts of the leg. It also doesn't taste salty, plump or juicy. I have varied salinity(up to 10%) and even left the brine from between 12-40 hours however the brining still varies and I never get... bad that I cannot absorb proteins unless they have absorbed a lot of salt(equal to brining). This is why I am brining and converting the meat and brine liquid directly into a soup. This is also why
I have seen and read some comments from the post: What is the difference between sea salt and regular table salt? My questions are. Does Rock or Natural salt contain iodine? Does Table Salt contain Iodine or has Iodine been removed? Does "Iodised" / "Iodized" table salt have Iodine added? I have been having a discussion with a friend on whether Iodine is added to salt.
Kosher salt as opposed to sea salt, and fermentation was started in a large bowl as opposed to a crock. Today I received a new crock, and transferred the batch from the bowl into the crock... dripping it seems normal (I tasted a small amount, it smells like it should, and when the brine is standing still it appears normal. I also ran some of the extra brine through my fingers and it didn't feel slimy). I'm curious if this is normal--perhaps either because the the kraut is relatively young (at only 3 days), or perhaps because of using "plain" kosher salt which may have additives
I know the difference between the process of making these knives, but if you saw two knives -- one stamped and one forged -- how do you tell the difference simply by looking at them? I guess you could also look up the brand and the model, but shouldn't there be a visible difference between the two types? I read that if the knife has a bolster, it's probably forged, but that doesn't seem to be a very good indicator if you still can't tell for sure using that one criterion. Any tips?
need to be air tight to brining to be effective? does water temperature(room/refrigerator/0c) make a difference to actual brining itself? does there have to be plenty of space between chicken parts... until all salt visibly dissolved so don't know if this is the cause. I have increased salt for testing purposes, on such days the brining does improve however I still notice the raw looking flesh... water to pot, add 30 grams of sea salt and mix until dissolved, add 1kg whole chicken (whole or small pieces), refrigerate for 6-12 hours (usually 12), then cook. I have noticed the following things
I've been testing brines (something I didn't know about until I read it here :). So I brined (sugar, salt, and some herbs) a handful of pork loins (chops without bones, more or less) and then put it on a pan at medium heat. Thing is, after it was done, the pork had a bit of a sour taste which I could not attribute to any seasoning I put in it. The meat was relatively fresh (bought on Saturday and kept in the fridge). This has happened to me before, so I guess the brining's unrelated. Also, it doesn't always happen; sometimes the loins have that bit of a sour taste, and sometimes they don't
solution be 6% as usual. How do you know if it has bined properly? Do you expect it to be plump and juicy as with poultry or how exactly? Thanks To answer your question, my goal in brining is to simply get as much salt as possible into the cells of the fish. . I do not care about taste, flavour or anything else, I just want salt to penetate into all parts of the fish. As you know if you want salt in your meat brining is the best method and better then normal and slow cooking which do not absorb to the same extent and in the same way.
I'm a novice cook, but was intrigued by Megan McArdle's simple-enough-even-for-me recipe for frozen artichoke hearts: I'm also an enormous fan of frozen artichoke hearts, which when roasted at 500 degrees with a little spritz of olive oil and a sprinkling of sea salt, make a delicious, inexpensive, low calorie and high fiber dinner or side dish. We always have them in our freezer, and after eating same at our house, some friends have started stocking up as well. Are they quite as good as fresh grown, local artichokes would be? No. But local artichokes aren't available for very long
I got a little debate started via the comments on this answer. The poster suggests the use of salt to make a sour kiwifruit-sauce taste sweeter in the same way you would use salt to make something... bears me out, but one experiment is hardly conclusive as any number of things can go wrong. In any case, I'm willing to believe that things are more complex than I have assumed. Does salt help sour... if it is already sweet. Here's an experiment I tried with two glasses of dilute lime juice. I added enough sugar so that the mixture was just a little too sour. I added a very small amount of salt to one glass