If a recipe specifies kosher salt, is somebody having a laugh, or is there a gastronomic reason to use it?
Pablo, Lancaster, England, UK
Kosher salt is not actually “kosher” (as in, it’s not religiously treated). Historically, the name stems from the Jewish practice of removing surface blood when dry brining meat (such as with brisket), and that process is known as kashering.
Because of this kind of salt’s larger grain size, it dissolves more slowly and evenly, which in turn ensures a more even brining. It also doesn’t contain any additives or preservatives, so has a very clean, er, salty taste.
In practical terms, then, the coarseness and consistency of kosher salt grains also mean they are easier to handle and hold in your fingertips.
This gives the cook…