It's coarse salt. Then there's flaky salt, which has even larger crystals. It's generally used just for finishing, to add salty flavor and a little crunch.Kosher salt is just not a thing in Australia. It’s probably just the name, we will have it, but it will be called something else.
Is it like course salt, which my research suggests, or is there something else that I am missing?
Kosher salt is purer than table salt which has some level of trace elements such as iodine. Kosher means clean when applied to food and kosher salt is about as clean as it gets. It is recommended for cooking because it imparts no flavors other than the flavor of the salt itself.Kosher salt is just not a thing in Australia. It’s probably just the name, we will have it, but it will be called something else.
Is it like course salt, which my research suggests, or is there something else that I am missing?
The amount of sodium in table salt and pink himalayan salt is virtually the sameThere is more NaCl in table salt than in Himalayan salt because the pretty pink salt has less refinement.
I bought smoked salt already smoked. I think I suggested that technique in response to a question; I have seen recipes for smoking cheese that way, so I thought it would work for salt, too, but I have never tried it.Speaking of salt, GG do you remember suggesting to me to 'smoke' a small plate of salt while I was smoking meat?
Did you use regular table salt or large grain coarser (as in kosher or pickling)?
Was thinking of finding/digging out my little smoker and this thread reminded me - haven't done it yet.
Does anyone else smoke salt like that?
The amount of sodium in table salt and pink himalayan salt is virtually the same
True and true. Virtually the same but the pink stuff has traces of things that the table salt does not. And Kosher salt does not have little bit of iodine that many table salts have. But there is the difference. When my sister could not consume iodine for several months, she could not use her beloved table salt nor could she use Himalayan salt as both contained unhealthy (for her) amounts of iodine even though the amount is "trace." Salts do have differences. For example, I would only use Kosher salt for canning. Many table salts also have caking agents. But the label gives the same amount of sodium chloride from one to the next jar of other salts.And the amount of NaCl is also virtually the same in table salt and kosher salt - originally iodine was combined into table salt to reduce iodine deficiency, an important need of thyroids.
Kosher salt was called that as it was used to draw blood from meats a process called koshering.
As Andy stated - keeping it strictly between salt and not the minute or trace items found in some and not in others. Plus they are just that minute and trace. Won't make a difference on a kitchen weigh scale.
I bought smoked salt already smoked. I think I suggested that technique in response to a question; I have seen recipes for smoking cheese that way, so I thought it would work for salt, too, but I have never tried it.