Kosher
Kosher salt has big crystals, with very large surface areas. The main difference between rock salt and kosher salt is that kosher salt is free from iodine. If you observe kosher salt under a microscope, you will find that is in the form of cubes, which are stacked one upon the other!
Since thousands of centuries, salt has been a necessary ingredient in the human diet. Salts are necessary for the proper functioning of the nervous system and they form an important nutrient of the body. Sodium and calcium are the two main constituents of salts. Salts are obtained from the sea and the most familiar salt that we all use in our kitchens, is sodium chloride or the normal table salt. The normal table salt is 99.99% sodium chloride that is a crystalline compound found in the sea. The salts are obtained from the sea by the process of evaporation or most of them are mined from the deposits left by the oceans. The salt that we use in our kitchens is usually the mined salt.
There are different types of salts depending on their granular size and content. During the refining process, the salts are added with certain additives like iodine or are added with ingredients that make them free flowing. Iodine containing salts are used to cure goiter and are helpful in treatment of hypothyroidism. Mostly, all salts are crushed into small grains that make up the salt granules. Examples of fine grained salts include table salt, iodized salts, pickling salt and popcorn salts. Kosher salt is a coarse (rough) grained salt, similar to the rock salt.
Since kosher salts are not refined and no additives are added to them, many chefs consider them to be a very pure form of salt. They use them for seasoning, in hotels and kitchens. The larger size of the kosher salts makes its handling easier for the chefs. One fact about kosher salts is that they weigh 26% less than table salts. This means that you need to be aware, that if you are using kosher salt, then you will need to add more amount of kosher salt as compared to the table salt.
Overview of our healthy easy kosher recipes
Anchovis with Herbs and Salads
Apple beignets with bitter orange sauce...
Apple strudel
Aumonieres with strawberries
Avocado sherbet with melon balls and...
Bass escalope with pine nuts and black...
Beef fillet with red wine
Beef snout salad with Riesling
Boneless chicken breast with mashed...
Bull Fillet and Farmhouse Rice
Burgundy Eggs
Caponata - Neapolitan specialty
Caponata neapolitan
Carpaccio Cipriani
Carre dagneau Terre depices
Our featured healthy easy kosher recipes
Anchovis with Herbs and Salads
Apple beignets with bitter orange sauce and...
Apple strudel
Aumonieres with strawberries
Avocado sherbet with melon balls and honey
Bass escalope with pine nuts and black olives
Beef fillet with red wine
Beef snout salad with Riesling
Boneless chicken breast with mashed potatoes
Bull Fillet and Farmhouse Rice
Burgundy Eggs
Caponata - Neapolitan specialty
Caponata neapolitan
Carpaccio Cipriani
Carre dagneau Terre depices
Other healthy easy kosher recipes
Anchovis with Herbs and Salads
Chef: Hotels Lucien Barriere Deauville
Anchovis with Herbs and Salads A southern French sauce made from anchovies, garlic and olive oil, often served on toast or with raw vegetables. Ancho?ade, a garlic and anchovy dip, is a specialty from Provence and the city of...
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Apple beignets with bitter orange sauce and...
Chef: Hotels Lucien Barriere Deauville
Apple beignets with bitter orange sauce and vanilla ice-cream Here's a delicious fruit dessert recipe for Apple Beignets. Apple Beignet with bitter orange sauce and vanilla ice-cream is made of apples and coated in bitter...
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Apple strudel
Apple strudel Apple strudel consists of an oblong strudel pastry jacket with an apple filling inside. The filling is made of grated apples, sugar, cinnamon, raisins, and bread crumbs. A juicy apple strudel should be baked with...
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Aumonieres with strawberries
Chef: Hotels Lucien Barriere Deauville
Aumonieres with strawberries Aumonieres with strawberries- Prepare the strawberries. Cut them in quarters. Marinate for 15 minutes in mint alcohol and minced mint leafs. Butter a dish. Spread the fritter leafs and place...
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Avocado sherbet with melon balls and honey
Chef: Hotels Lucien Barriere Deauville
Avocado sherbet with melon balls and honey Avocado sorbet recipe is a very good for the detoxification of the body and is a common practice as many people use in order to rid the body of toxic substances or lose some weight...
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Bass escalope with pine nuts and black olives
Chef: Hotels Lucien Barriere Deauville
Bass escalope with pine nuts and black olives Eating seafood is a healthier option than eating meat, chicken, beef or pork. So, all you seafood lovers follow this video on bass fish for wonderful bass escalope with pine nuts...
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Beef fillet with red wine
Chef: Vicomte et Vicomtesse de la Panouse
Beef fillet with red wine The tenderloin and even the sirloin are sometimes called, or rather known, under the name of fillet, when cooked. It comes from the French fillet - tenderloin. The red wine brings out all the best...
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Beef snout salad with Riesling
Chef: Yvonne Haller
Beef snout salad with Riesling The Mosel Valley has long been considered one of the world's most beautiful river valleys. This region, formerly known as Mosel-Saar-Ruwer in honor of its three rivers, is proud of its Riesling...
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Boneless chicken breast with mashed potatoes
Chef: Beatrice et Jacques Ribourel (David Moreno)
Chef David Moreno demonstrates how to make this delicious meal of boneless chicken breasts with mashed potatoes.
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Bull Fillet and Farmhouse Rice
Chef: Hotels Lucien Barriere Deauville
Bull Fillet and Farmhouse Rice Chef Barriere Deauville prepares bull fillet and farmhouse rice. This recipe takes 30 minutes to cook and prepare. The ingredients you will need are bull fillet, rice, shallots, onion, Provence...
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Burgundy Eggs
Chef: Bernard Loiseau
Burgundy Eggs This recipe will teach you how to make Eggs a la Bourgonnaise. It is a quick and easy recipe to make. Egg is an absolutely nourishing and tasty breakfast recipe to start the day with. The flavour of the eggs,...
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Caponata - Neapolitan specialty
Chef: Charles Caruso
Caponata - Neapolitan specialty The dish more people probably associate with Sicily than any other is caponata, a (generally) eggplant delight that has now spread throughout the Peninsula, much in the manner of cotoletta alla...
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Caponata neapolitan
Chef: Charles Caruso
Caponata neapolitan The dish more people probably associate with Sicily than any other is caponata, a (generally) eggplant delight that has now spread throughout the Peninsula, much in the manner of cotoletta alla milanese. As...
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Carpaccio Cipriani
Chef: Arrigo Cipriani
Carpaccio Cipriani Often featured on the menu of fine dining establishments, carpaccio - or very thinly sliced pieces of raw meat, fish, and even fruit - is typically served as an exotic appetizer (eating raw meat is not the...
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Carre dagneau Terre depices
Chef: Lucille et Jacques Bon
Carre dagneau Terre depices Perhaps the most perfectly elegant meal for two, Carre agneau Terre usually has six ribs (three each) guarding that most tender of any cut of meat, the tenderloin. This recipe provides a surprise...
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