On 2016-09-22 1:35 AM, sf wrote:
> On Wed, 21 Sep 2016 21:24:16 -0700, isw > wrote:
>
>> In article >,
>> sf > wrote:
>>
>>> On 21 Sep 2016 13:53:25 GMT, 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.)
>>>>
>>> It's a larger flake. You might like it. Taste is no different.
>>
>> Unscrew the lid of a shaker of iodized salt and take a good sniff. Then
>> do the same with a shaker of Kosher salt.
>>
>> Dunno about you, but I can sure tell the difference. Pure salt should
>> have no odor.
>>
>> I've used nothing but Kosher salt in cooking for years. Note that the
>> larger flakes means that it'll take more Kosher salt *by volume* to have
>> the same effect. For critical things like some baked goods, the
>> difference between "regular" salt and the various brands of Kosher salt
>> can be significant.
>>
> Baked goods like what? No baked good I've made has suffered from
> using kosher salt.
>
I have never used kosher salt for baking. The large grains would make it
difficult to mic thoroughly with the other ingredients and I would
expect it to result in crunchy salty bits in one bite and lacking salt
in another.