Salt is one of the most essential ingredients in cooking. It can make or break a dish; add too little and you have a bland meal, add too much and you have an un-eatable meal.
However, not all salts are created equal. In fact, there are three popular types of salt that are commonly used in cooking, namely table salt, kosher salt, and sea salt.
We’ll talk about each of these three types of salt to help you understand the differences between them and also to make an informed decision about which one to use in your cooking.
What’s Table Salt?
Table salt is the most commonly used salt in households. It’s finely ground and has additives such as iodine and anti-caking agents.
The iodine is added to table salt to help maintain healthy thyroid function in humans, while the anti-caking agents are added to prevent clumping.
What’s Kosher Salt?
Kosher salt is a coarse-grained salt that is commonly used in cooking and baking. It is called “kosher salt” because it is used to “kosher,” or prepare, meat for cooking by removing excess blood.
Kosher salt is free of additives and has a less salty taste than table salt. It is also less dense than table salt, which means that you need to use more kosher salt to achieve the same level of saltiness as table salt.
What’s Sea Salt?
As the name suggests, sea salt is produced through the evaporation of seawater. This production method results in a variety of textures, colors, and flavors depending on where the water originated.
Some sea salts, like fleur de sel or Maldon salt, have delicate crystals and are prized for their mild taste and crunchy texture. Others, like Hawaiian black lava salt, contain activated charcoal or volcanic clay, giving them distinct colors and health benefits.
While sea salt generally contains trace amounts of minerals like magnesium, calcium, and potassium, these levels are usually too low to significantly impact one’s daily nutrient intake.
Table Salt vs Kosher Salt vs Sea Salt
The differences between table salt, kosher salt, and sea salt lie in their processing, texture, flavor, and culinary applications.
Table salt is highly refined and has fine grains, while kosher salt has larger, coarse grains and is made solely from sodium chloride. Sea salt is made by evaporating seawater and has varying textures and flavors.
Each type of salt has its own unique characteristics and is used in different culinary applications.
Cooking Applications
You can never go wrong with table salt. It’s the most popular and works well in most cases. Although they’re more salty than other types, you can always adjust to your taste.
That being said, below are the basic applications of each type of salt.
Baking
When baking, precise measurements are critical for success. Table salt is typically recommended because of its uniform consistency and fine grains, ensuring accurate distribution within batters and doughs.
Cooking
Both table salt and kosher salt perform well in cooked dishes, although kosher salt’s larger crystal structure allows for faster dissolution and stronger initial flavor. Sea salts should mainly be reserved for finishing touches due to their strong, sometimes overpowering tastes.
Brining
Because of its ability to draw moisture out efficiently, kosher salt is preferred for brining meats like turkey or chicken. However, keep in mind that different brands of kosher salt have varying densities, so consult a conversion chart to ensure proper proportions when switching between brands or types.
Finishing
Delicate sea salts like fleur de sel and Maldon salt are excellent choices for adding a final flourish to dishes before serving. Their light, crisp texture adds both visual appeal and a pleasant mouthfeel.
Substitution Guidelines
While it’s possible to substitute one type of salt for another, doing so carelessly can result in inconsistent flavors or textures.
Here are some basic guidelines to follow when swapping salts:
Substituting Table Salt for Other Salts
Reduce the quantity called for in the recipe by approximately 25% since table salt is denser than kosher or sea salt.
Remember, though, that using iodized table salt may introduce unwanted flavors into your dish.
Substituting Kosher Salt for Table Salt
Increase the volume by around 25% to account for the lower density of kosher salt compared to table salt. Ensure that the recipe calls for Diamond Crystal brand kosher salt, as Morton’s kosher salt has a higher density and requires less adjustment (about 1.5 times the original measurement).
Substituting Sea Salt for Table or Kosher Salt
Proceed cautiously, keeping in mind that sea salts vary widely in flavor intensity and texture. Start with a smaller amount than what’s called for, then gradually increase until the desired seasoning is achieved.
Remember that sea salts should primarily be used as a finishing salt rather than a direct replacement for primary seasonings.
By familiarizing yourself with the nuances of each type of salt, you can confidently select the appropriate type for every application and achieve consistently delicious results.