Thursday, November 5, 2009

Salt to taste? Kosher, please.

About two years ago I started cooking mainly with Kosher salt. Just because I saw most of my favorite chefs talking and advertising about its unique qualities. No religious thoughts or traditions came into my mind when I chose to buy my first box of Diamond Crystal Kosher Salt, approved by the American Culinary Foundation. By the way, kosher salt might be kosher, but most importantly it has this name because it is used to process all meat to become kosher. And my old time love for coarse salt helped me to absorb its goodness and incorporate it on my recipes.

At that time, savory staples at my home were the family adored French roast beef, Curry-mustard chicken and turkey meatloaf. For beef I always tended to use coarse sea salt, as I learned on the best churrasco's houses of Brazil. With all of my recipes I had a short period to adjust to the measure of Kosher salt. First because you need more kosher salt in volume to achieve the same result of table salt. So, no danger to get a too salty meal. After tasting all purity of Kosher salt, I adopted it as a rule for my savory dishes. I don't bake too often, but many times I remember Ina Garten using it in her pastry.

The lingering question was always if my kids were missing something called Iodine in their diet. But after much reading I realized that currently we don't need to worry about that if we have some other sources and are using table salt too on a daily basis. And actually, some people even think that we don't need salt at all! I still think I love its taste and probably wouldn't be able to live without some salt in my food. That's the main reason for my recipe writing I don't give exact measurements for salt. I suggest that salt is to be added "to taste". Certainly this is a good way to go - salt is a personal , or may I say palatesonal, choice. But I really think you should try a pinch of Kosher - and please let me know how was your experience!

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