anon k wrote:
> No, it isn't normally blessed, it's just coarse and low-quality because
> it's used for drawing the blood out of meat during the koshering process!
>
> Coarse salt is a touch easier to grab with your fingertips, and is good
> for texturing salt-crusted and salt-sprinkled dishes, so I wondered if
> he wanted to keep the salt localized in spots. It seemed an unusual
> need for a roast.
>
> But then all of the TV chefs seem to specify kosher salt for absolutely
> everything now, even if it's going to be dissolved. Maybe they're in
> partnership with the kosher salt industry.

Maybe all of the TV chefs know something about cooking that you don't
know.

-bwg