Ingredient Snobbery? My findings on Salt

[monster]

On one of my usual distracted sidetracks, I decided to really learn the differences between salts and substituting one for another when cooking.

I learned the main advantage of Koshering (Kosher) salt is the large flake structure - this helps wick moisture from food better, and makes the salt more easy to handle if you are "adding a pinch" or trying to evenly distribute salt on a surface, for example.

I learned that the main advantage of table salt is that the small crystalline structure allows it to dissolve faster and so this is better for brining, etc.

The two are interchangeable in cooking unless you have an iodine sensitivity(use Kosher) or are poor (use Table), but when measuring by volume, use half the volume if substituting table salt for Kosher, and vice versa.

Sea salt looks good (has interesting colors and shapes) and comes in crunchy chunks, so is good for finishing touches sprinkled on the top of things.

In addition, I searched the Cellar and was reminded that we learned from Clodfobble that Iodized salt has Dextrose in it to prevent clumping.

Here is the "easiest reading" article I found -there are many, but as far as I can tell, the all paraphrase this, just like I did here

http://www.seriouseats.com/2013/03/a...sher-salt.html