Iodized salt vs. pure kosher salt


by cragar
Tags: iodized, kosher, pure, salt
cragar
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#1
Mar29-09, 03:27 AM
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why do chefs prefer kosher salt as apposed to iodized salt they say the iodized reacts with the food to make a funny taste but is this really true or make that big of a difference.
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Jimmy Snyder
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#2
Mar29-09, 04:37 AM
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If you want to make it as a TV chef, you must use adjectives. Kosher, or Sea in this context is an adjective. Use vanilla and you will fail, where french vanilla will succeed. Olive oil will not do, where extra virgin olive oil will. People will turn their noses up at cyanide while gorging themselves on potassium cyanide.
tiny-tim
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Mar29-09, 06:01 AM
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Quote Quote by cragar View Post
why do chefs prefer kosher salt as apposed to iodized salt they say the iodized reacts with the food to make a funny taste but is this really true or make that big of a difference.
Seems untrue:

From a test in the University of Jordan in 1996 (Eastern Mediterranean Health Journal, Volume 2, Issue 2, 1996, Page 219-223)
No statistically significant difference was found in the taste, colour or texture between pickles prepared using non-iodized salt and pickles prepared using iodized salt. It is important to note that the traditional methods of pickle preparation were not consistent. The women who prepared the vegetables used different additives such as onions, pepper, garlic and cloves. These ingredients are known to affect the sensory characteristics of food, especially taste and texture. It can be concluded nevertheless that iodized salt has no effect on any of the sensory characteristics of traditionally prepared pickled vegetables.
This finding adds important information to the existing body of knowledge which has so far not identified any negative effect of iodized salt on processed foods

isabelle
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#4
Mar29-09, 07:58 AM
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Iodized salt vs. pure kosher salt


I don't know what purpose it serves for cooking, but I do know that a solution of Kosher salt water can be used to irrigate the human nasal passages, while an attempt to use iodized salt water will result in an unpleasant stinging sensation. I am talking about the traditional use of the neti pot for nasal irrigation.
Evo
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Mar29-09, 10:52 AM
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Quote Quote by isabelle View Post
I don't know what purpose it serves for cooking, but I do know that a solution of Kosher salt water can be used to irrigate the human nasal passages, while an attempt to use iodized salt water will result in an unpleasant stinging sensation. I am talking about the traditional use of the neti pot for nasal irrigation.
Homemade nasal saline solutions just call for plain table salt.

The difference in Kosher is that it is a courser texture than regular table salt. Once it is dissolved, I don't believe there is a difference. Kosher salt doesn't have iodine, which is a necessary nutrient.
Astronuc
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Mar29-09, 11:22 AM
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Mark Kurlansky has written a book about the history of salt. I heard an interview with Kurlansky, and the book apparently contains some interesting stories.

http://www.amazon.com/Salt-World-His.../dp/0142001619

http://www.randomhouse.co.uk/salt/home.htm


Salts will taste differently depending on impurities and the different anions. In pickled products, the effects of pH and various acids may overwhelm the effect of the salt, especially depending on the solubility of various weak or strong bases/acids.
turbo
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Mar29-09, 11:48 AM
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All of my pickle recipes call for canning salt (not iodized). Don't know why, but I'm not changing recipes that are 50+ years old.
Monique
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Mar29-09, 12:08 PM
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Kosher(ing) and sea salt have a coarse structure, while regular table salt has a very fine structure. The coarser salt gives a different taste sensation than the fine salt (when undissolved, of course). Apparently the iodine can give a slightly metallic flavor to the salt, but that could just be a myth?
ADAM2921
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Sep8-10, 09:34 PM
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Thanks for the info, coz I’m really confuse on difference of Kosher between the normal salt.
Proton Soup
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Sep8-10, 10:21 PM
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Quote Quote by ADAM2921 View Post
Thanks for the info, coz Iím really confuse on difference of Kosher between the normal salt.
as mentioned, mainly grain size. and kosher salt is guaranteed to meet jewish dietary laws.

whatever you get, i'd make sure it's iodized.
DaveC426913
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Sep8-10, 11:03 PM
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Do my fish count as people?

I use non-iodized salt as a bacterial prophylactic in my freshwater tanks.
mugaliens
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#12
Sep9-10, 06:31 AM
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Many people think that the inclusion of iodine is for support of the thyroid gland, and they'd be right, but most don't know why this is so important: iodine deficiency affects 2 billion people worldwide, and is the leading cause of preventable mental retardation.

A lot of health-food people shun iodized salt, but if they have children, they're putting them at risk, although it affects adults, too. Ideally, if you eat healthy, you should be able to get enough iodine in your diet, but that's only if the soil in which the food was grows is suitably rich in iodine. Most soils are nutrient-poor, as they've been repeatedly farmed for decades.

Iodine is also used by many other body functions.

Thus, it makes little sense to avoid taking advantage of iodized salt.
FlexGunship
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Sep9-10, 12:01 PM
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Quote Quote by Jimmy Snyder View Post
People will turn their noses up at cyanide while gorging themselves on potassium cyanide.
Hah. This is a great quote.
Proton Soup
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Sep9-10, 03:59 PM
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Quote Quote by mugaliens View Post
Many people think that the inclusion of iodine is for support of the thyroid gland, and they'd be right, but most don't know why this is so important: iodine deficiency affects 2 billion people worldwide, and is the leading cause of preventable mental retardation.

A lot of health-food people shun iodized salt, but if they have children, they're putting them at risk, although it affects adults, too. Ideally, if you eat healthy, you should be able to get enough iodine in your diet, but that's only if the soil in which the food was grows is suitably rich in iodine. Most soils are nutrient-poor, as they've been repeatedly farmed for decades.

Iodine is also used by many other body functions.

Thus, it makes little sense to avoid taking advantage of iodized salt.
also, processed foods tend to use plain salt, which further contributes to the problem we once cured.


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