What is the difference between kosher s alt and table s alt. The use of kosher s alt in cooking

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Often, amateur cooks come to a standstill when faced with a recipe indicating that kosher s alt is required. Not being Jews, people begin to suspect that something exotic, hard to get and possessing some kind of almost mystical properties is required. Internet searches, questions from more sophisticated cooks, almost visits to the synagogue - all in order to find out what "kosher s alt" means. In parallel, research is underway on how it can be replaced if such an important ingredient cannot be found. All these difficulties are useless: everything is much simpler than it seems at first glance.

Kosher s alt: what is it and why is it called that

First of all, you need to understand that the mysterious term does not imply any intricate seasoning. Under it lies the well-known NaCl, which is used by every housewife. Simply due to some physical and chemicalfeatures, kosher s alt performs a process called osmosis, that is, the extraction of liquid from meat fibers, more quickly and efficiently. According to the rules of Jewish kashrut, it is strictly forbidden to eat blood. Therefore, in order for the meat to become kosher, all blood is completely removed from it. At first, it simply merges with the carcass, after which the animal is placed in s alt, which draws out all the remnants from it. Kosher s alt gets its name from the fact that it does this most effectively.

By the way, in order for it to become truly kosher, all stages of its production must be carried out under the most careful supervision of rabbis. If kosher s alt is not purchased in a specialized store, then it is not suitable for cooking by an observant Jew. This seasoning simply meets certain physical and chemical characteristics.

Visual differences

What properties made ordinary s alt to be taken out as a separate subspecies? First of all - the size and shape of its crystals. Kosher s alt (photo) has much larger and coarse grains of irregular shape. Due to the larger surface area, it has better absorbent qualities. It also provides faster solubility. There are also some misunderstandings due to the size of the granules: inexperienced cooks begin to think that kosher s alt is "not so s alty." In fact, there is as much sodium chloride in it as in ordinary cooking. It's just that the crystals do not fit so tightly in a spoon, as a result of which they are sent to the soup insmaller quantity.

Differences in line-up

The next important point is the chemical constituents of s alt. Additional components are introduced into ordinary s alt. Their number is strictly regulated and is an insignificant mass fraction. However, they affect the taste (for a knowledgeable person). So, to prevent caking, sodium ferrocyanide is added to fine s alt, and to slow down hardening, sodium sulfur s alt and calcium silicate.

The composition of iodized s alt is even more intricate. Iodine is essential for the prevention of thyroid diseases, which is why it is introduced into table s alt. However, potassium iodide is a very unstable compound. So that it does not decompose under the influence of moisture and heat, grape sugar - dextrose is added to the seasoning.

All these additives are completely redundant in the case of kosher s alt. Due to the rough shape of the crystals, it does not cake, so it contains almost pure sodium chloride.

Use in cooking

Chefs value kosher s alt for several reasons:

1. Quick solubility. Thanks to her, it is difficult to overs alt the dish: all the s alt almost immediately passes into the dish, without showing up as overs alting later.
2. No extra flavors. This is especially important where a variety of seasonings are involved, which can change their culinary "sound" under the influence of chemical additives.
3. Drying properties that gave the s alt its name.

Mostkosher s alt is in demand in meat and fish dishes, as well as in the preparation of all pickles. So you can buy it in almost any supermarket. If, however, it was not possible to find kosher s alt, a dining room is suitable as a “deputy”, but not “extra”, but rough, stone. Of course, it still has extra components in its composition, and its grains are not large enough, but it is quite suitable for home cooking.