On Thursday, September 22, 2016 at 6:17:18 PM UTC-10, isw wrote:
> In article >,
> 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.
>
> And they won't, provided you measure the salt *by weight*.
>
> Isaac

You forgot to add the little smiley face - people will think you're actually serious.