Notes

How Do I Dissolve Kosher Salt?
It's a strange but true fact that kosher salt comes in two forms: kosher salt and kosher sea salt. First, let's clear up some common misconceptions. Kosher salt is not just for Jewish people after a kosher diet. In fact, not every kosher salt that you'll find on the table in your grocery store is even kosher ( kosher certification ensures that a product has been created in accordance with the strict rules followed by a kosher population). Nonetheless, kosher salt does come from the Jewish faith. Let's look at the differences between kosher salt and regular table salt.

No matter where these kosher salt crystals come from, their source is the Dead Sea. For millions of years, the Dead Sea has supplied the world with one of the cleanest and most beneficial freshwater sources on earth. However, this is no ordinary source. The Dead Sea contains salt mines which contain extremely high concentration of sulfur-containing sulfates, also known as "dirty salt".

The Dead Sea contains a large deposit of mineral salts, as well as a large number of microorganisms. As we know from our own bodies, the mineral content of sea water varies between various types of minerals, each with its own properties (e.g. smaller grain size of dust tends to form sand, whereas larger grain size dust tends to form chalk). This variation results in varying mineral concentrations in the water.

To further illustrate how sodium chloride and other sodium ions have vastly different properties, let's consider a simple comparison between table salt and kosher salt. You may have noticed that kosher salt tends to be larger grain size, with a larger number of larger crystal chloride units per unit volume. Table salt on the other hand tends to be more coarse and has a much lower crystal chloride concentration. We know from our own bodies that we generally prefer the former, but why do we prefer the latter?

It is recognized that people who prefer coarse edible salt generally have a salty taste preference. This salty taste can be unpleasant in some cases, but in others it may be desirable for certain foods or certain textures. Cushionier kosher salt tends to be less coarse and therefore has a more subtle, pleasant taste. Most sea salts as well as other table salts have a more coarse texture. The reason for this is that they usually contain large amounts of sodium chloride, which leads to a rougher texture.

When it comes to salty taste and smell, then kosher salt scores big! The larger crystals of kosher salt tend to have a very strong odor and taste. Smelling salts are perceived as sweet or salty. Because of this, when a meal is prepared with kosher salt, the aroma is typically in the back of the throat instead of front where it should be.

There is another type of kosher salt that I favor and that is the " Summary Salt" or "Thick Salt." This kosher salt has a fine grind and holds together better than granular kosher salt. In addition, it contains trace amounts of magnesium, calcium, iron, manganese and zinc. As with most salts, this type tends to lose its strength after a while and tends to lose its flavor as well. It does however, hold up longer than any other kosher salt I use in my cooking and my family loves it.

When I make a recipe that calls for kosher salt, I always let the mixture stand for a few minutes to get it to a proper dissolved state. Then, I simply mix it into whatever I am cooking. Usually, it is best to let the mixture sit about two minutes before using so that the flavors will meld properly. Also, to further improve its flavor, it is good to add your own personalized flavorings, such as rosewater or white wine vinegar to bring out the natural brilliance of the kosher salt.
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