Kosher salt is standard in the BA test kitchen—but which salt you choose depends entirely on how you want to use it.
, how they can be applied, versatility, environmental impact, and why it all matters. For many people, “there’s never been any effort or economic rationale for breaking it down or looking at what’s under the hood when you buy a box of salt,” says Bitterman. “Prior to 15 years ago, it was just a box of salt.” No more! Let’s dig in.Technically, kosher salt is a type of sea salt, as is nearly all of the salt used in home kitchens.
The name kosher salt is not necessarily a reference to Jewish culinary standards. There’s no rabbi blessing large industrial bins of salt in a warehouse somewhere. It doesn’t come from religiously significant salt mines, nor is it a Jewish mineral . Kosher salt got its name because, historically, it was used for its effectiveness in koshering meat, the Jewish process of preparing meat for consumption. The larger grains draw out moisture from meat faster, which is part of the koshering process.
Kosher salt rarely contains additives, but does that mean it’s necessarily the best? “It’s refined sodium chloride, which is effective in imparting saltiness to food, but it’s not a particularly natural way to do so,” says Bitterman. The goal for an industrialized salt-making process is “purity,” meaning the absence of naturally occurring minerals present in unrefined salt. For Bitterman, “those minerals contribute to the flavor.
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