On Wed, 21 Sep 2016 09:55:22 -0700 (PDT), Cindy Hamilton
> wrote:

> On Wednesday, September 21, 2016 at 9:53:29 AM UTC-4, KenK wrote:
> > What's the difference in cooking beween kosher salt and common table salt?
> > Grain size? Taste? Does it actually make a difference in recipes? (I've
> > never bought or tasted kosher salt.)
> >
> > TIA
>
> Because table salt is comprised of small, square particles and kosher
> salt particles are larger and flatter, the tongue perceives the
> kosher salt to be "saltier".

I don't agree. There was no perceptual difference when I first
compared the two. Now table salt is saltier, because I am prone to
accidentally over salting with it.

--
I love cooking with wine.
Sometimes I even put it in the food.