Kosher salt has earned its place as the go-to salt for many chefs, both professional and home cooks alike. Though it may seem like just another type of salt, there are several key characteristics that make kosher salt a preferred choice in the kitchen. From its texture to its flavor, kosher salt offers numerous benefits that make it an essential ingredient in culinary practices.
1. Ideal Texture for Cooking
One of the most distinctive features of kosher salt is its coarse, flaky texture. Unlike table salt, which is finely ground and often iodized, kosher salt consists of larger, irregular crystals. This texture makes it easier to pinch and control the amount of salt added, giving chefs better precision when seasoning dishes.
The larger crystals also make kosher salt perfect for seasoning meat, which is one of the main reasons it is favored in koshering meat. The larger grains can draw out moisture from meat more effectively, helping to create a flavorful crust on steaks, roasts, and other cuts of meat. This is why kosher salt is often referred to as the "chef's salt."
2. Purity and Lack of Additives
Kosher salt is typically free from additives like iodine and anti-caking agents, which are commonly found in table salt. Many chefs prefer this purity, as it allows the natural flavor of the food to shine through without any unwanted aftertaste. Iodized salt, in particular, can sometimes impart a metallic taste, which many chefs find undesirable in their dishes.
Since kosher salt doesn't contain these additives, it also dissolves more easily in food and liquids, providing a cleaner and more uniform seasoning. This is particularly useful when preparing delicate sauces, soups, or brines where a smooth, even seasoning is necessary.
3. More Control Over Seasoning
Because of its coarse grain, kosher salt is less dense than table salt, meaning a teaspoon of kosher salt weighs less than a teaspoon of table salt. This is an important consideration when seasoning. A pinch of kosher salt tends to provide a lighter, more controlled saltiness compared to finer table salt.
When a recipe calls for a "pinch" of salt, the size of the crystals in kosher salt allows the cook to more easily measure the amount needed. It’s also less likely to over-salt food, as chefs can sprinkle it gradually and gauge the flavor, making it ideal for adding just the right amount of seasoning.
4. Better for Seasoning Meat and Vegetables
Kosher salt’s texture and flake size make it particularly effective for seasoning meats and vegetables. When used in dry rubs for meats, the salt can help draw out moisture, which in turn helps the meat develop a crispy, flavorful crust when cooked. Many chefs use kosher salt to season both the surface of the meat and within the cavity (in the case of whole poultry) before cooking, which helps to enhance the overall flavor.
The large crystals are also perfect for sprinkling on roasted vegetables or grilled foods, providing a satisfying crunch and balanced seasoning without overpowering the natural flavors of the ingredients.
5. Versatility and Multipurpose Use
Kosher salt is versatile and can be used for almost any cooking application. Whether you're seasoning a soup, a salad, or a steak, kosher salt is the salt of choice. Its texture works well for both cooking and finishing, meaning it can be used during the cooking process and as a finishing touch right before serving. Many chefs also use kosher salt in baking, especially when making breads and pretzels, where it can be sprinkled on top for added crunch.
6. Tradition and Familiarity in Professional Kitchens
Another reason chefs gravitate toward kosher salt is tradition. In many professional kitchens, kosher salt has been the standard for decades. It is the salt that chefs learn to cook with in culinary school, and it has remained a staple in restaurant kitchens for its dependability and ease of use. It’s so ingrained in professional cooking that many chefs can “eyeball” the right amount of salt needed, making the process of seasoning even more intuitive.
Conclusion
Kosher salt’s distinctive texture, lack of additives, and versatility make it the salt of choice for many chefs. It gives cooks more control over seasoning, helps highlight the natural flavors of food, and is perfect for both cooking and finishing dishes. Whether you’re a professional chef or a home cook, incorporating kosher salt into your kitchen arsenal can help you elevate your culinary creations with precision and ease.
