On Tuesday, December 3, 2013 12:28:52 PM UTC-5, Janet Bostwick wrote:
>
> If you are following a recipe that requires kosher salt and you use
> regular table salt you are way over-salting the dish. The two salts
> do not measure the same due to grain size.
>
> Janet US

Grain size makes a big difference, especially to
perceived taste. A greater volume is required
with large grains for the same "saltiness". I've
also tasted different salts and the specialist
salts are perceived to taste better.

When cooking I use iodized table salt as the
grain size is irrelevant and I want the iodine.
At the table I use sea salt in a grinder for the
texture.

http://www.richardfisher.com