www.sausagemaking.org

I've spent plenty of time looking to learn the difference between salts, Iodine, kosher etc, ..which are easy to understand once explained, however cooking salt seems to slip under the radar except as large bags of salt over & above the typical table salt sized bags we'd all buy for everyday use.

If therefore it is merely a larger sack of table salt (fine pouring grounds) then why is it marketed as a separate & confusing entity?


A couple of good links for those equally adrift as myself ...
http://www.seriouseats.com/2013/03/ask-the-food-lab-do-i-need-to-use-kosher-salt.html

http://lifehacker.com/5991400/why-most-recipes-ask-for-kosher-salt-and-when-its-really-necessary

SO is "cooking salt" merely a uk thing & just another bag of salt cheaper due to it's increased volume?

I was always told that cooking salt didn't contain an 'anti-caking agent' which allowed it to absorb moisture, whereas table salt did to help it flow better from the cellar. But when I've looked on bags of cooking salt most of them now contain it as well ! Maybe there was some truth in this once upon a time....

I too thought the same as Yotman, but note (from a quick look on supermarket websites) that this isn't the case.

Phil

It's probably a distinction between edible salt and other types that may not be processed for human consumption. As rock sea salt is readily available here we alway make sure we are buying the type that is processed for use in cooking. Other types for instance are used in the street vendors equipment for making frozen treats, something like an ice cream maker. Of coarse there is then salt that is used for de-icing that probably is not processed for consumption either. Check for an Exxxx number on the package, it may give you a clue as to its content or origin.

I always thought it was a bigger package, cheaper and seems to be milled finer a bit less grains and more powder.