Why Chefs Prefer Kosher Salt Over Ordinary Salt
As more people become conscious of their salt intake, one might think that chefs would use kosher salt over ordinary salt to keep their dishes delicious yet light on the palate. However, the reality is more nuanced. While chefs do use kosher salt frequently, the choice often depends on the specific needs of a dish and the presentation. This article explores why chefs choose kosher salt over ordinary salt and when it makes sense for culinary professionals to use ordinary salt.
Why Chefs Prefer Kosher Salt
When discussing salt in the culinary world, kosher salt often takes center stage over ordinary salt. It is a preferred choice among many chefs for a variety of reasons. First and foremost, kosher salt's larger crystal structure makes it more convenient to handle and sprinkle over dishes. The larger grains are easier to pinch, making it a more precise tool for seasoning. Additionally, smaller grains of ordinary salt can be more challenging to control when seasoning during cooking.
Another compelling reason for chefs to use kosher salt lies in the visibility it provides. The larger crystals of kosher salt are more visible on finished dishes, adding a professional touch to the plate. This is particularly important in fine dining establishments where presentation plays a significant role.
Furthermore, kosher salt is typically not iodized, unlike the more common table salt. Iodine can sometimes affect the taste of certain dishes, especially when it comes to delicate flavors or prepared seafood. Chefs who appreciate nuanced flavors often prefer kosher salt to keep their dishes free from unintended iodine influences.
The Debate: Kosher Salt vs. Ordinary Salt
Despite the advantages, ordinary salt has its place in the culinary world. Some chefs argue that it is the standard in many home kitchens due to its availability and lower cost. However, when a recipe calls for a specific ratio of salt, using ordinary salt can sometimes lead to unintended results, such as overly salty dishes or uneven seasoning.
In professional settings, the decision to use kosher salt or ordinary salt often comes down to the recipe and the desired outcome. For instance, in a recipe that requires precise measurement of salt, ordinary salt may be the preferred choice. It is also important to note that different types of kosher salt (such as sea salt, gray salt, and pink salt) can bring unique flavors and textures to a dish, further expanding a chef's options.
Control and Flexibility: The Key Benefits of Using Kosher Salt
One of the primary reasons chefs favor kosher salt over ordinary salt is the control and flexibility it provides. Salt plays a crucial role in cooking, not just as a flavor enhancer but also as a preservative and texturizer. Chefs need to control the level of salt in a dish, independent of any other spices or seasoning agents. This is where kosher salt shines.
Compared to ordinary salt, which can contain additives like anti-caking agents and iodine, kosher salt is more pure. This purity ensures that chefs can add salt to a dish precisely without worrying about the additional flavors or textures that ordinary salt might bring. For instance, if a recipe calls for 1 teaspoon of salt, a chef will have a clear idea of the amount needed, whereas with ordinary salt, this might be harder to determine due to its fine grind.
Moreover, kosher salt's larger crystals allow for a broader range of application. Chefs can use kosher salt to flavor rubs, glazes, or even to remove moisture from proteins during the brining process. The distinct crystalline structure of kosher salt makes it ideal for these specialized applications, enhancing the overall taste and texture of the dish.
Conclusion: The Versatility of Kosher Salt
While it may seem counterintuitive to some, chefs do use ordinary salt for most home kitchen tasks. However, the choice of kosher salt over ordinary salt in professional settings is well-founded, driven by factors such as control, presentation, and the versatility of its larger grains. Whether chefs insist on kosher salt or choose ordinary salt depends on the specific needs of the dish and the desired outcomes.