On Tue, 3 Dec 2013 13:12:22 -0600, Sqwertz >
wrote:

>On Tue, 03 Dec 2013 11:40:26 -0700, Janet Bostwick wrote:
>
>> On Tue, 03 Dec 2013 18:01:04 GMT, (Cindy Hamilton)
>> wrote:
>> snip
>>>
>>>Cooks Illustrated prefers kosher salt for salting meat before
>>>cooking; it doesn't dissolve as readily at room temperature as
>>>table salt.
>>>
>> snip.
>>>
>>>Cindy Hamilton
>>
>> I forgot about that. Kosher salt doesn't dissolve as readily in cold
>> liquids.
>
>I'm not sure what the benefit of either is. If you're salting meat
>before cooking then you WANT it to dissolve. And I'm not sure what
>the benefit is of having salt suspended in liquids for an extra 15
>seconds.
>
>-sw

I always use it for salting meat. It works fine there. I don't think
it dissolves easily in a cold brine. I just remember Alton Brown
saying it doesn't dissolve well in cold.
Janet US