Ingredient:Kosher salt
Kosher salt is the universal standard in professional kitchens. It features wide, coarse, flat flakes rather than tiny cubes. This structure makes it incredibly easy to pinch between the fingers and sprinkle evenly over food. It contains no iodine, resulting in a cleaner, purer taste than table salt.
Origin
Its name comes from the traditional Jewish practice of dry-brining (koshering) meats. The wide, flat flakes of this salt were perfect for drawing blood out of meat without dissolving too quickly. Today, it is primarily produced through mechanical evaporation processes.
Nutritional Information
Values based on a standard 100g (3.5 oz) serving. (Note: By volume, kosher salt has significantly less sodium than table salt because the large flakes don't pack as tightly into a measuring spoon. By weight, they are identical.)
| Nutrient | Amount |
|---|---|
| Calories | 0 kcal |
| Sodium | 38,758 mg |
Culinary Uses
- The absolute best salt for general cooking and seasoning meats before searing.
- Excellent for creating wet or dry brines.
- Coating the rims of margarita glasses.
