It turns out that the type of salt you use in your cooking matters.
WATCH: Ed shows you how to make a beef and vegetable bake
The common salt used in Australian homes is table salt, but when it comes to the type of salt chefs use, it’s something called coarse cooking salt or Kosher salt.
Sarah Murphy is the food editor at Better Homes and Gardens. She says cooking salt is popular among chefs for a couple of reasons.
Why chefs prefer cooking salt
Cooking salt
It’s important to remember that if you are replacing salt types, in cooking there will be more salt per volume if you are say swapping a fine salt for a coarse one, or less if working the other way.
“Cooking salt is popular among chefs as the coarse texture gives you easy control when seasoning your recipe. You can easily pinch some flakes and add them to the dish as you are busy cooking,” says Sarah,
“This control in the amount used is really important as it means you are less likely to over-season your food (the worst!).”
Table salt
As for table salt, you can still use it when a recipe calls for it, but be careful not to overdo it.
“Table salt is much finer, which makes it hard to use quickly on the go and achieve a consistent result,” says Sarah. “However, you will often find baking recipes call for table salt, though as the fine crystals dissolve more easily in the batter.”
Sarah further explains that different salts weigh different amounts.
“It’s important to remember that if you are replacing salt types, in cooking there will be more salt per volume if you are say swapping a fine salt for a coarse one, or less if working the other way.”
Cooking salt vs table salt: what’s the difference
The main difference between cooking salt and table salt is their texture, grain size, and additives. Here are the key differences.
Texture and grain size
Cooking salt: Cooking salt has larger, coarser grains with irregular shapes. The texture makes it easier to pinch and sprinkle, making it suitable for koshering meat, as the name suggests. The larger grains also dissolve more slowly, giving you better control over the saltiness of your dishes.
Table salt: Table salt is typically finely ground and has a more uniform, fine-grained texture. The small grain size allows it to dissolve quickly, making it ideal for general cooking, baking, and everyday seasoning.
Additives
Cooking salt: Cooking salt is typically free of additives such as iodine and anti-caking agents. It usually consists of pure salt crystals without any additional ingredients. This makes it preferred by some chefs who want more control over the salt flavour and avoid any potential metallic taste that iodine might impart.
Table salt: Most table salt varieties are fortified with iodine, a micronutrient necessary for proper thyroid function. Iodine deficiency was once common, so adding iodine to table salt helped address this issue. Table salt may also contain anti-caking agents to prevent clumping, ensuring a free-flowing texture.
Culinary uses
Cooking salt: Due to its larger grain size and mild flavour, kosher salt is popular for koshering meats, where it helps draw out moisture and can enhance the flavour. Its coarse texture also makes it great for seasoning dishes by hand, as you can easily feel the salt crystals between your fingers.
Table salt: Table salt is widely used for everyday cooking, baking, and seasoning. Its fine texture and fast-dissolving properties make it suitable for measuring precise recipe amounts. It blends uniformly with other ingredients and is commonly used as a table condiment.
Where to buy cooking salt
Cooking salt is readily available in all the same supermarkets you buy your table salt, here.
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