As with all kinds of salt, the main difference is not in the chemical composition of each salt, but in the size, shape, texture and color of the crystals used. For cooks and anyone who is serious about cooking with salt, the size and texture of salt have a massive impact. This is because the size of the granules and the texture of the salt completely change the taste profile of the food you are sprinkling on. Let's look at the differences between sea salt and kosher salt.
Kosher Salt: What is it and how is it made?
Kosheres salt, also known by its nickname "rock salt", consists of large white grains that are rough and uneven. It is normally mined from salt mines, but undergoes a less stringent processing method than your regular table salt. It is a coarse salt that takes a while to dissolve, but is not dense because it consists of large flakes.
It is most commonly used in the Jewish tradition, where the blood of the slaughtered animal must be removed to prepare it for consumption. Unlike too thin table salt and coarse sea salt, kosher salt is just the thing to pull the blood out of the meat as it can be evenly distributed. For this reason, the salt is referred to as "kosher", as used in the process of kosher meat. It's important to note that kosher salt does not really have to be "kosher", which is a little misleading to those new to this type of salt. A more correct expression would be kosher salt.
The difference between kosher and sea salt?
The texture and color of the salt. Sea salt is much nicer than kosher salt because it is available in numerous sizes and consists of small clear crystals shaped like inverted pyramids. When comparing the two, however, you will find that sea salt is much coarser than kosher salt, is not flowable and does not have a uniform floc size. In contrast to Kosher salt, sea salt can greatly affect the color and taste of food as trace elements such as magnesium, calcium and potassium are found in the unrefined versions.
When will kosher salt or sea salt be used?
Usually you only want to use sea salt as a finishing on dishes. Because the uneven flakes do not stack evenly, have a less dense pinch and may contain trace minerals that could affect the dish when used during cooking. Kosher, on the other hand, can be used as a spice during and after cooking, but should also be used in the preservation and processing of meat.