The Great Hall
Kosher salt,anyone?? The Great Hall: Kosher salt,anyone??
By VIKAS on Sunday, February 06, 2000 - 09:11 am: Edit

hi! i've just joined the industry as a mgmt. trainee,& in one of the books ,i found this term .Can you pls. help me by telling me what exactly is "KOSHER SALT "& WHERE IS IT USED?

By gumbo's child on Sunday, February 06, 2000 - 10:48 am: Edit

I prefer cooking with kosher salt, as it is a more pure form of salt than regular iodized or table salt. It also has a more coarse grain which adds a textural aspect as well. Many chefs around here have jumped on the sea salt band wagon, but I haven't because it is usually available only in either rock form or very very fine grains. It also imparts a " flavor of the sea" which some find appealing but I do not. Kosher salt is used in many ways, most obviously in kosher kitchen operations, in both the actual process of "koshering" meats and in cooking in general. In the front of the house, kosher salt is used at the bar for salt rimmed glasses for margaritas etc. Iodized salt is a bit too fine for this purpose, so usually coarse kosher salt is used. It is available in different colors for use on glass rims. I hope this is a bit of a help to you...

By pam on Monday, February 07, 2000 - 01:26 am: Edit

in school, we were taught to always use kosher salt in baking.table salt has a lot of additives so it will pour & won't cake ie:morton's "when it rains, it pours", as above it's a more pure salt, is half as salty as table salt & is supposed to have a better taste. i have never used sea salt in my baking,i don't like fish or seaweed & it has some sort of fishy taste.

By chris on Wednesday, February 09, 2000 - 05:40 pm: Edit

My favorite place to use kosher salt is on the floor after someone spills something. For cooking purposes we use only sea salt. Kosher salt is also good around the rim of a margarhita glass.

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