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    What is the difference between the various types of cooking salts (Kosher, Sea, etc.)?

    Question #69992. Asked by juvenusmisfit. (Aug 23 06 7:37 AM)


    gdec1

    		The only differences are in two areas- the chemicals added during processing, and the size (coarseness) of the grains.

    http://www.wwrecipes.com/salt.htm

    Aug 23 06, 8:01 AM
    zbeckabee

    		This first link has a nice "info center."

    http://www.victoriapacking.com/saltinfo.html


    Normal salts are those that do not contain a hydroxide ion (OH−) or a hydrogen ion (H+). Salts that contain a hydroxide ion are basic salts and salts that contain a hydrogen ion are acid salts. Impure salts is a name for salts which have lost their saltiness, and can also refer to natrons. Zwitterions are salts that contain an anionic center and a cationic center in the same molecule; examples include amino acids, many metabolites, peptides and proteins.

    WIKI




    Aug 23 06, 8:44 AM

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