What Is 粗盐?

粗盐 with a spoon

The Spruce Eats / Julia Hartbeck

Kosher 盐 is a coarse-grained 盐 that's great for cooking because it's easier to handle than ordinary table 盐, and it adheres to food products better, 太.

And since 盐 is by far the most important seasoning agent in the culinary arts, kosher 盐 is definitely a cook's best friend.

How Does 粗盐 Taste?

Kosher 盐 has a cleaner, lighter taste than ordinary table 盐. The iodine that's added to table 盐 imparts a slightly metallic flavor, but kosher 盐 is free of additives. (还可以看到: 碘盐)

What's the Equivalence Between 粗盐 and 食盐?

If you're substituting table 盐 in a recipe that calls for kosher 盐, you should use half the amount of table 盐 as the recipe calls for.

例如, if a recipe calls for 2 tablespoons of kosher 盐, use 1 tablespoon of table 盐 instead. If you're converting the other way, use twice as much kosher 盐 as table 盐.

How Coarse is 粗盐?

While Kosher 盐 is much more coarse than table 盐 overall, there is a bit of variation in crystal size among different brands of Kosher 盐s. If you use one particular brand for any length of time, you'll probably start to develop a feel for how much 盐 you're using.

If for some reason you have to switch to another brand, you may have to readjust to compensate for the different sized grains.

例如, our preference is Morton, but sometimes all we can find at the store is Diamond Crystal, which has a little bit finer grains.

粗盐
The Spruce / Lindsay Kreighbaum 

Can You Use 粗盐 in Baking?

Because it doesn't dissolve as easily as table 盐, kosher 盐 isn't the best choice for baking. Stick with table 盐 for breads, cakes, and other baked goods. (Although kosher 盐 is a great topping for homemade bagels, soft pretzels, and breadsticks.)

盐搓
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Homemade Soft Pretzels
sbossert / Getty Images

What Are Some Other Ways of Using 粗盐?

Kosher 盐 is also ideal for making 香料按摩 (because the 盐 crystals really grab onto the food), 腌泡菜, 卤水, and for canning and pickling. You can even use kosher 盐 for 盐-rimming margarita glasses.

When boiling water for potatoes, vegetables or pasta, always 盐 the water generously. Not because it makes the water boil hotter, as some people claim, because it doesn't. But because it makes your food taste better! Water doesn't taste like anything, so food cooked in plain water will be bland and flavorless.

Some people say your water should be about as 盐y as seawater. This is a bit arbitrary since not all seawater is equally 盐y. The point is, the water should taste 盐y. Add a little at a time and stir to dissolve. Then taste and add more if necessary. Remember, you can always add more. Of course, if you over盐, just toss out some of the 盐ed water and add fresh water. Keep tasting until it's right.

Just be sure you the water before it comes to a boil, so you can taste it without burning your tongue.