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Old 03-29-2015, 02:02 PM   #21
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Almost every site I go to that tells you the difference between table and kosher salt state that table salt has iodine added. Not all table salt does. You can buy it without the iodine. I have to take an iodine pill every day so I don't buy the table salt with iodine. If I did, I would be putting new roofs on all the buildings in my neighborhood. In fact, I don't buy table salt at all anymore. I buy course and fine sea salt.

But I do wish the naysayers for table salt would get their facts straight when it comes to iodine. Do they realize that they are giving false medical information?
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Old 03-29-2015, 04:05 PM   #22
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Quote:
Originally Posted by redmike View Post
A well meaning person suggested that I don't use the term kosher salt in my recipes because it would be similar to using the word halal, and might turn some people off the book.

He said that he's never seen salt labeled kosher salt in the UK

Why Most Recipes Ask for Kosher Salt (and When It's Really Necessary)

So how shall I describe it in my cookbook.

Coarse salt?

Thanks
Charlie may correct me on this but I understand from a Jewish friend that Kosher salt isn't kosher certified . It's called Kosher salt because it's the salt used in "koshering" to make meats kosher by removing the surface blood.

It's popular in general cooking because has no additives (such as iodine or anti-caking additives) so all you get is the taste of the salt.
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Old 03-29-2015, 04:12 PM   #23
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Quote:
Originally Posted by Mad Cook View Post

It's popular in general cooking because has no additives (such as iodine or anti-caking additives) so all you get is the taste of the salt.
Not quite.

Along the lines of what Addie just posted, not all Kosher salts are additive free. Moton's and possibly other brands contains an ant-caking agent.

Someone told me that there are iodized kosher salt brands but I've never seen any.
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Old 03-29-2015, 04:26 PM   #24
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Originally Posted by Andy M. View Post
All salt is sea salt. It's just a matter of when the sea water the salt was a part of evaporated.
A very long time ago in the case of the salt under Winsford in Cheshire in the UK - 220million years!
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Old 03-29-2015, 04:36 PM   #25
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Originally Posted by jennyema View Post
Not quite.

Along the lines of what Addie just posted, not all Kosher salts are additive free. Moton's and possibly other brands contains an ant-caking agent.

Someone told me that there are iodized kosher salt brands but I've never seen any.
I stand corrected. I was passing on what I'd been told and because the packet I bought says it isn't adulterated. I can't remember what brand it was as I decanted it into a Lock and Lock box to keep it dry.
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Old 03-29-2015, 06:00 PM   #26
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Originally Posted by Sir_Loin_of_Beef View Post
The term KOSHER SALT does not mean the salt conforms to Jewish dietary laws. It is simply the style of salt used to remove the blood from the meat during processing because blood is not permitted to be consumed by either Jewish or Muslim dietary laws.
OP--if you are concerned about political correctness, you could write "Kosher-style salt." I have Kosher (style) salt, pickling salt, finishing salts, coarse, medium, and fine sea salt, flaked salts, smoked salts, and a variety of other salts. I use Kosher salt when I salt meat for the exact reason SLoB explained.
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Old 03-29-2015, 06:57 PM   #27
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If the target market for the cookbook is international, then consider giving the quantity of salt in grams, then it's the same amount whatever type of salt.
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Old 03-29-2015, 08:04 PM   #28
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I personally don't find a problem using the correct name for the product.
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Old 03-31-2015, 06:48 AM   #29
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I did not read the whole thread, but simple logic tells me to use the proper name that is used for whatever you are buying. If salt called kosher in the majority of the stores then so be it. If salt called coarse, as it is called in Russia, for example, then that is the name that should be used.


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Old 03-31-2015, 06:54 AM   #30
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Quote:
Originally Posted by jennyema View Post
?... Moton's and possibly other brands contains an ant-caking agent.



....

Inherently all salt is kosher, unless something non kosher added to it. But you are right Morton's Kosher salt does have anti-caking agent added to it. All together salt nowadays so processed it is disgusting. They take all the goodness out of it.


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