It seems that people have been trying to agree for years what constitutes salt. Well, actually, the debate has been going on for centuries and continues today. However, what most people don’t realize is that there are three different classifications of salt – rock salt, sea salt, and coarse salt. So, let’s get started by examining the main differences between sea salt, kosher salt, and sea salt used in the United States.
First, let’s look at sea salt or “kesosher salt” which comes directly from the sea and has no additional processing. This salt is the salt of choice in the kosher food market, because it is very high in minerals, such as magnesium and calcium. Therefore, sea salt is healthier than table salt, but it is nowhere near as beneficial as its alternative, which is the “processed” variety. In fact, sea salt is probably the healthiest salt you can purchase simply because it contains a lot more minerals in its natural state than any other salt on the market.
Next, let’s look at coarse grain salt or “hiwa kai” which is the salt most commonly used in Asian cuisine. Very coarse grain salt has a pungent and slightly bitter flavor and is sometimes compared to the flavor of old mustard. Because of the pungent flavor of how kai, it is often used to season meat. However, it has great flavor and is an excellent addition to Asian foods, particularly stir fry and chicken soups. In fact, some traditional Thai meals include white hoi ham as a main ingredient, and it pairs very nicely with citrus juices and salads.
The third type of salt, I’d like to mention is fine sea salt or seawater salt. This salt actually goes through several chemical processes to form a fine texture. It’s very similar to fine rock salt, except it doesn’t have a coarse grain. Fine sea salt has a great flavor and it is commonly added to seafood to make sea salt shrimps or saltfish sticks.
This is the best salt for cooking as well as baking. It has a very high smoke point and maintains the delicate flavor of seafood. You won’t find coarse salt being used in canned seafood because the texture of these salts clings to the fish they are canned in. However, there are still products out there that use coarse salt crystals for flavoring and seasoning.
There are many varieties of sea salt on the market today. Although there are many varieties, they all do have one thing in common. They are all saltier than table salt because the salt crystals are more densely packed in the crystals. Therefore, the salt will retain more of the flavor and nutritive value of the seafood it is used for.
Not only does sea salt have trace minerals, but it also has essential trace minerals as well. These trace minerals are very important for humans and animals. The trace minerals found in sea salts are calcium, potassium, magnesium, iron, manganese and zinc. Some sea salts don’t contain any trace minerals at all, which can be a problem if you are looking to get the right amount of these trace minerals into your diet. However, sea salt is very good at absorbing these nutrients into our bodies.
Evaporative cooling is important when working with sea salts because it ensures that the minerals are not lost from the salt before being absorbed into the body. This is different from table salt, which will slowly lose its minerals during evaporation. We want to keep the minerals that are naturally found in sea salts in our bodies so we need to work hard to keep the water at a constant temperature. Evaporative air cooler companies have many different models to suit every kind of home and budget.
Recent Comments